So-called because they contain a large pit, or “stone,” in the center, stone fruits come to market in the late spring and summer. The more vibrantly colored they are, the more beneficial substances they contain—and in higher amounts. So favor the most intensely colored plums when you can.
This recipe works with any type of stone fruit, but plums go particularly well with the exotic flavor of star anise. You could also make these for a brunch and serve them over pancakes or layered in a parfait with yogurt and granola.–Dana Jacobi
LC A Plum Is A Plumcot Is A Pluot Is An Aprium? Note
“Dramatic looking.” “Absolutely the most stunning summer recipe.” “Sooo easy.” “Delivers a sophisticated flavor.” “So pretty over ice cream.” “No one can resist a pastry-free offering this pretty.” “I will be making this again and again.” That’s what folks are saying about these gorgeous crimson roasted plums strewn with star anise.
Speaking of plums, surely you’ve noticed some kinda kooky names attached to the plethora of plum-like creatures proliferating in produce aisles in recent years. Pluot. Plumcot. Aprium. Each of them are slightly different yet still largely the same in terms of being a cross of plums and apricots. In contrast to the rather tart tang of old-fashioned plum varieties, these new-fangled stone fruits have a sweet-tart flavor, notes author Dana Jacobi, yet they’re not quite as sweet as the sugar-loaded and low-acid pure plum varieties introduced in recent years. They’re all good in our book. Just different.
Roasted Plums Recipe
- Quick Glance
- 5 M
- 25 M
- Serves 4 to 6
- Unsalted butter, for the baking dish
- 8 ripe black plums, halved and pitted
- 1 tablespoon brown sugar
- 8 star anise pods, crushed into pieces
- Vanilla ice cream, whipped cream, crème fraîche, or ricotta, for serving
- 1. Preheat the oven to 400°F (200°C). Lightly butter a baking dish just large enough to hold the plum halves in a single layer.
- 2. Arrange the plum halves, cut side up, in the prepared dish. Sprinkle the brown sugar even over the plum halves, then sprinkle with the star anise. Roast until the sugar has melted, the plums are warmed through, and the skins are just beginning to wrinkle at the edges, 15 to 20 minutes, depending on how ripe your plums. Let the plums cool for at least 5 minutes before removing from the baking dish.
- 3. To serve, remove and discard the star anise. Scoop some ice cream into dessert bowls and arrange 2 plum halves on top or place 2 plum halves in a dessert dish and dollop with some whipped cream, crème fraîche, or ricotta. Spoon some of the crimson juices lingering in the baking dish over everything. Serve right away.
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Roasted Plums Recipe © 2013 Dana Jacobi. Photo © 2013 Erin Kunkel. All rights reserved.
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