Stuffed plums with crunchy cinnamon-scented filling

This dessert is from “Good and Sweet” by Brian Levy. To make the stuffing, I used crumbs from whole wheat pita bread with melted butter and chopped dates, spooned it into halved plums and baked them until tender. We find them delicious either warm or cold, with Greek yogurt; the author also recommends frozen yogurt or vanilla ice cream. 6 to 12 servings