Roasted plums are delicious. Roasting with butter and brown sugar is one of the simplest, yummiest ways to cook these succulent autumn stone fruits, and although plums are undisputedly great in tarts and cakes, no plum dessert is as easy or as quick to make as this, especially for the beginner. Roasted plums are great, either for breakfast with yogurt or topped with a dollop of creme fraiche as a perfect sweet end to dinner. Try them.
AuthorAnn Ogden GaffneyTake the buttered gratin dish. Arrange the halved plums cut sides up in a single layer
Preheat the oven to 400F. (See Ann's Tips) Butter a medium size gratin dish. Set aside while you halve the plums.
Take the buttered gratin dish. Arrange the halved plums cut sides up in a single layer. Fill the pit cavities with pieces of diced butter. Sprinkle the fruit first with the soft brown sugar, followed by the powdered ginger. Top with the granulated cane sugar. Gently pour the water if using into the bottom of the dish taking care not to wet the tops of the fruit.
Slide dish onto a medium high shelf and bake for 20minutes or until the plums are getting soft and starting to brown on the top. Without changing the temperature, switch oven function to 'broil'. Cook the plums for a further 5 -10 minutes to caramelize the sugars. Keep an eye on them as they can burn if your oven runs hot. Remove from the oven and let cool slightly on a rack. Serve warm or chilled with the topping of your choice, either creme fraiche or Greek yogurt.
I use a airfryer-style toaster oven to roast fruit, and switch the function to broil to get top down heat to caramelize the tops. If you're using a regular oven, after 20 or so minutes, switch the dish to a low rack in the broiler tray and broil as per instructions.
A hack to grease the dish is to rub it round with the butter wrapper. There's usually plenty on it for this.
Ingredients
Directions
Preheat the oven to 400F. (See Ann's Tips) Butter a medium size gratin dish. Set aside while you halve the plums.
Take the buttered gratin dish. Arrange the halved plums cut sides up in a single layer. Fill the pit cavities with pieces of diced butter. Sprinkle the fruit first with the soft brown sugar, followed by the powdered ginger. Top with the granulated cane sugar. Gently pour the water if using into the bottom of the dish taking care not to wet the tops of the fruit.
Slide dish onto a medium high shelf and bake for 20minutes or until the plums are getting soft and starting to brown on the top. Without changing the temperature, switch oven function to 'broil'. Cook the plums for a further 5 -10 minutes to caramelize the sugars. Keep an eye on them as they can burn if your oven runs hot. Remove from the oven and let cool slightly on a rack. Serve warm or chilled with the topping of your choice, either creme fraiche or Greek yogurt.
I use a airfryer-style toaster oven to roast fruit, and switch the function to broil to get top down heat to caramelize the tops. If you're using a regular oven, after 20 or so minutes, switch the dish to a low rack in the broiler tray and broil as per instructions.
A hack to grease the dish is to rub it round with the butter wrapper. There's usually plenty on it for this.
