Roasted plums may be the easiest dessert you make this summer. They’re simply sprinkled with brown sugar, strewn with star anise, and roasted until soft and crimson. Spectacular with ice cream or mascarpone yet equally stunning served straight from the baking dish.
- Quick Glance
- 5 M
- 25 M
- Serves 4 to 6
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.
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.
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. Originally published August 14, 2015.
What You Need To Know About Choosing 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. They’re all good in our book. Just slightly different from one another. Fortunately you’ll want to make this again and again and again so you’ll have ample opportunities to discern which speak to your soul.
Recipe Testers' Reviews
These plums are absolutely the most stunning summer recipe you will make—and for the least amount of effort. What is so beautiful about roasted fruit is the multiplier effect—the taste becomes more intense. The simplicity of the star anise and brown sugar delivers a sophisticated flavor.
Don’t worry if your star anise is in pieces, it makes it easy to sprinkle them. You can use the recipe exactly as written with nice big plums or even pluots (I used a mixture). They're dramatic looking and great for dessert or breakfast, as no one can resist a pastry-free offering this pretty. I will be making this again and again until plums go away.
This recipe was sooo good and sooo easy. It's amazing how simple ingredients can make such transformations. I found really sweet black plums that were very juicy, which created the natural crimson sauce that looked so pretty over ice cream.
The star anise gave just enough spice without being overpowering. The brown sugar added a nice touch.
This method would be great with other stone fruits as well or even a combination. The plums needed about 20 minutes in the oven for the desired tenderness and came out perfect.