Balsamic Glazed and Roasted Plums

Cooking Light
Balsamic Glazed and Roasted Plums Recipe

Illustration: Holly Exley

We usually call for roasted fruits in the fall when a little extra heat is needed to coax out their juices. Here, tart ripe plums mellow and soften in the oven while their juices create a lovely glaze. The balsamic syrup can be made ahead and kept in a glass jar at room temperature. If it gets too thick after sitting, return to a simmer for a minute or two.


Serves 6


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12 plums, pitted and quartered (about 1 3/4 lb.)
1 1/2 tablespoons butter, melted
3 tablespoons brown sugar, divided
6 tablespoons medium dry sherry
1/2 cup balsamic vinegar
1/4 teaspoon vanilla extract
6 tablespoons crème fraîche


Total: 30 Minutes

1. Preheat oven to 425°F.

2. Line a rimmed baking sheet with parchment paper. Combine plums, butter, and 1 1/2 tablespoons sugar in a bowl; toss well to coat. Arrange plum mixture on prepared pan; bake at 425°F for 15 to 17 minutes or until plums begin to soften and release their juices. Remove pan from oven; cool slightly.

3. While plums roast, bring sherry to a simmer in a small saucepan over medium heat. Simmer 8 minutes or until reduced to about 2 tablespoons. Add vinegar to pan; cook 12 minutes or until mixture is reduced to about 1/4 cup, stirring occasionally. Remove pan from heat. Stir in remaining 1 1/2 tablespoons sugar and vanilla. Cool 5 minutes or until slightly thickened.

4. Place about 1/2 cup plums in each of 6 shallow bowls. Top each serving with 1 tablespoon crème fraîche and 2 teaspoons vinegar mixture.

Created date

June 2016

Nutritional Information

Calories 209
Fat 8.8 g
Satfat 5.4 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 27 g
Fiber 2 g
Cholesterol 28 mg
Iron 0.0 mg
Sodium 130 mg
Calcium 20 mg
Est. Added Sugars 8
Sugars 24