Roasted Plums

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.

An oval dish filled with roasted plums, topped with star anise.

Roasted Plums

  • Quick Glance
  • (2)
  • 5 M
  • 25 M
  • Serves 4 to 6
5/5 - 2 reviews
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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.

Print RecipeBuy the The Superfoods Cookbook cookbook

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    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.


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    1. With the introduction of air fryers it is possible to do smaller amounts very conveniently, and during the summer simply take the air fryer out to the terrace or balcony. I’m in Perth in Western Australia: a city that is about the same latitude albeit transposed to the southern hemisphere as Tijuana in Mexico: or Marrakesh in Morocco so during summer we don’t need extra heat indoors believe me. 🙂 Thanks for posting and best wishes to all 🙂

      1. I love the way you’re thinking, J. Anything that means not heating up the kitchen during summer is a godsend. I think that would work really well. You may want to cover the skillet with some heavy-duty aluminum foil. I’m not certain exactly how long you’ll need to leave it on the gill, but kindly let us know how it goes and we’ll be happy to add a variation to the recipe so others can also benefit!

      1. Lianne, actually, the recipe instructs us to serve the roasted plums right away, and there’s a reason for that. In my experience with roasted stone fruits, I can tell you they’re going to suffer in terms of both taste and texture if refrigerated or frozen. Stone fruits, and especially plums, tend to be quite watery. They exude some of the moisture during roasting but they’re going to “weep,” or continue to release moisture, when refrigerated, rendering the roasted fruit rather soggy and mushy and watering down the lovely syrup. Also, cold mutes flavor, and so chilling the plums will make the already subtle flavor even less pronounced. Sorry to bring you bad news. If what you’re planning to do is use this recipe for entertaining and you want to make them ahead of time to save last-minute hassle, you can prep the plums and have them in the roasting pan ready to go before everyone arrives and then simply slide them in the oven when you sit down to dinner. Just be certain to set a timer so you don’t forget them!

    2. Plums are completely underappreciated, especially when roasted. Not only are the delicious, they will make your house smell AMAZING while being roasted. Also, the gorgeous color beats any food coloring. I love this. Funny thing, I just made roasted plum and five spice ice cream. Now I have to “do over” with star anise!

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