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Sugar-Roasted Plums with Balsamic and Rosemary Syrup

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 6 servings (serving size: 2 plums and about 2 tablespoons syrup)
Small, sweet, dark purple plums are ideal for this dessert. Balsamic vinegar, water, and seasonings are reduced to an intense syrupy glaze that contrasts with the sugar-coated plums.

Ingredients

  • 1/2 cup water
  • 1/2 cup balsamic vinegar
  • 6 tablespoons sugar, divided
  • 10 black peppercorns
  • 1 vanilla bean, split
  • 12 small unpeeled plums (about 3 1/2 pounds)
  • 8 fresh rosemary sprigs, divided

Nutrition Information

  • calories 141
  • caloriesfromfat 6 %
  • fat 1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.5 g
  • protein 1.1 g
  • carbohydrate 34.6 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 5 mg
  • calcium 6 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine water, vinegar, 4 tablespoons sugar, and peppercorns, stirring with a whisk until sugar dissolves. Scrape seeds from vanilla bean; add seeds and bean to vinegar mixture. Place plums in a 13 x 9-inch baking dish. Pour vinegar mixture over plums. Nestle 2 rosemary sprigs around plums into vinegar mixture. Sprinkle evenly with 2 tablespoons sugar.

  3. Bake at 400° for 20 minutes or until plums are tender (skin will begin to split on some plums).

  4. Remove plums with a slotted spoon to a serving platter. Strain vinegar mixture into a small nonaluminum saucepan; discard solids. Bring vinegar mixture to a boil. Reduce heat to medium-high; cook until reduced to 3/4 cup (about 5 minutes). Pour syrup evenly over plums; garnish with rosemary sprigs.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.