When I was looking for a fruit idea to serve with my Vanilla Flan, I came across a recipe for oven-roasted plums from David Lebovitz, a fellow American in France with a wonderful food blog. With plums in season, I thought I would give his recipe a shot, with a few changes.
The baked plums are surprisingly unsweet and have an earthy, tart flavor. They tasted great with my flan and are a good balance for a sweet dessert, ice cream or yogurt. I think the plums would also be delicious served with grilled or roasted pork or veal.
Active time: 15 minutes
Cooking Time: 35-45 minutes
1 ½ pounds (750 g) plums (Damson or sugar plum varieties), halved and pitted
¼ teaspoon ground cloves
½ teaspoon cinnamon
¼ cup (60 ml) rosé wine
3 tablespoons honey
3 orange slices
Place the halved and pitted plums in a large baking dish. Sprinkle with the ground cloves, cinnamon, rosé and honey. Gently toss together to coat evenly. Nestle the 3 orange slices
amongst the plums.
Cover the baking dish with aluminum foil and bake for 35-40 minutes, stirring once after about 20 minutes. The plums should be softened, but not mushy. Serve warm or chilled with ice cream, yogurt or this vanilla flan.
And bon appétit!
Adapted from David Lebovitz's recipe