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Balsamic Glazed and Roasted Plums

Illustration: Holly Exley

Total time 30 mins
Yield

Serves 6

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.  

Ingredients

  • 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

Nutrition 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

How to Make It

  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.