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.
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
Est. added sugars 8
How to Make It
Preheat oven to 425°F.
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.
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.
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.
I didn't use this as dessert, but as a side dish for grilled pork tenderloin (seasoned with 5 spice). I halved it for hubby and I. Flavors were great. No way I needed to simmer the sauce for as long as the recipe said. With a half recipe, the sherry took only a few minutes and then the balsamic another few. I made the sauce ahead and just warmed it prior to service. Would make again during plum season for sure.