I thought that I would share an easy dessert/fruit preparation that might just turn into that trick you keep in your back pocket. Slow Roasted Plums. Whenever I serve these to friends, they can't believe how delicious they are, even though they are so simple. All you do is slowly roast some Italian plums in a low oven (I set mine to 300F) until they have completely collapsed and the juices have begun to caramelize slightly on the baking sheet. Everyone's oven is different, so make sure it is not too hot, so they can roast slowly for about 20-30 minutes. Scoop everything into a container and store. You can enjoy these delicious little gems hot, room temperature, or cold. You can sprinkle sugar on top before you roast them, but it is not necessary. And though they are amazing on their own, you can also pair them with:
– Ice cream (!)
– Fresh ricotta cheese; plain or lightly sweetened. Add some Conchord grapes, pomegranates, and walnuts for a really decadent, effortless dessert.
– On top of cheesecakes
– Alongside a spiced cake
We use the juice of these delicious fruits to make a glaze for topping our Rosemary Polenta Poundcakes. Just stir about 4 tablespoons of the roasted juice from the plums into 1 cup of confectioners sugar and add a teaspoon of vanilla extract. It is the most beautiful shade of purple.