Once in a while, when I actually have some time in the morning, I like to treat myself with a special breakfast and with the hot summer days gone I decided to experiment something new, something warmer. Well…I thought to myself “I love oven roasting all types of vegetables, so why not try roasting some of my favourite season fruits – dark juicy plums?” Pretty simple idea.
I drizzled the plums with maple syrup and sprinkled them with cinnamon, rosemary and thyme. The oven did the rest of the work. I love the flavour and the fragrances that roasting brings out in just about everything and I was not disappointed with this roasted fruit. The flavour combination was intense-sweet, juicy, surprising and absolutely delicious.
This is the simplest of the recipes and even so it is so amazing. This dish works perfectly either as a breakfast bowl – complemented with some dairy-free yogurt and homemade muesli – or as a lovely and light desert pudding with ice cream that is perfect after a heavy meal.
Small, sweet, dark purple plums are ideal for this dish but it would also work well with fresh nectarines or peaches, appricots and figs, particularly if they’re a little overripe (Well… just try, be inventive and I am sure it will be delicious!)
The fragrances left in the kitchen will draw everyone around the table wanting to try this indulgent and “caramely” dish…
It is so easy and so delicious that I could happily it eat every single day.
- - 350g firm ripe red plums
- - 3 - 4 fresh rosemary springs
- - 2 fresh thyme springs
- - 2 tbsp. of cinnamon
- - 6 tbsp. maple syrup
- - finely grated zest and juice of half an orange or tangerine
- To Serve
- (as breakfast)
- - indulgent vanilla Greek dairy-free yogurt
- - crunchy homemade muesli
- (as a light desert)
- - dairy-free yogurt
- - almond flakes
- - Preheat the oven to 190C / 375F.
- - Half and stone the plums, then arrange them cut side up and single layer them in a baking tray. Bruise the rosemary and thyme springs with a rolling pin and push them among the fruit. Sprinkle some cinnamon and mix together with the syrup, orange juice and zest.
- - Cover the dish with foil and bake for 25 - 30 minutes until the plums are tender and a 'caramely' juice has formed around them.
- - Once ready leave to cool for 10 - 15 minutes then remove the rosemary and thyme and serve with the desired complements (either as a breakfast with yogurt and muesli or as desert with ice cream).
- For extra colour, use different kinds of plums, such as bright red-fleshed Elephant Hearts, yellow Shiro plums, and pluots.