It’s officially Fall! While I do love my heat and sunshine, I am a sucker for the baking season. This Roasted Plums recipe is such a great dessert using plums (or stone fruit) and it can be a nice lighter dessert after a holiday meal. Or just a way to use up that fruit in your fridge…
You can prep the roasted plums the night before, they keep in the fridge for a week. I actually found when they soaked in the juices overnight, they had more depth of flavour.
You can actually use them for other things,
- top ice cream
- puree for a cocktail
- a cobbler
Can you make plum juice? Is it good? I’m curious! Is there anything else you could use these for? Do share below in the comments! I love to hear your feedback and opinions.
And being half Italian, I love mascarpone! I grew up with it, I buy it just because and will find any way to use it. Even if it’s just a scoop with honey drizzled on top. No shame here folks! But if you don’t have mascarpone, try creme fraiche or a whip cream.
I highly suggest trying out this roasted plums dessert recipe for the holidays, that random rainy day (who am I kidding, from now till April, Vancouver only knows of rain), that sugar craving or just because. Seriously, it’s soooo easy to make! And try to use local honey, really makes a difference instead of those ones shaped like bears at the store. I use Drizzle Honey, it’s da bomb!
Need a soup recipe? Try my Cauliflower Soup! I’ve got a huge head of cauliflower in my fridge waiting to be made into this soup this weekend!
Enjoy!!! Hope you love this dessert as much as I did.
Delicious and can easily be made ahead!
- 2 tablespoons unsalted butter, at room temperature
- 1 tablespoon fresh lemon juice or any citrus
- 8 large firm-ripe red or black plums, halved and pitted
- 1/2 cup mascarpone, at room temperature
- 1/4 cup roasted unsalted pistachios, finely chopped
- Preheat the oven to 400°.
- In a small saucepan, melt the honey and butter with the lemon juice over moderately low heat.
- Scrape the honey syrup into a medium bowl, add the halved plums and toss to coat thoroughly. Arrange the plums, cut side down, in a large baking dish and spoon half of the honey syrup evenly over them.
- Roast the plums for 15 minutes, or until barely tender and beginning to brown on the bottom. Turn the plums and spoon the remaining honey syrup over them.
- Roast the plums for 10 minutes longer, or until tender but not falling apart. Transfer the plums to plates and drizzle with the honey syrup.
- Top with a dollop of mascarpone, sprinkle with the pistachios and serve.