Sugar-Roasted Plums with Balsamic and Rosemary Syrup

Sugar-Roasted Plums with Balsamic and Rosemary Syrup Recipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.

Yield:

6 servings (serving size: 2 plums and about 2 tablespoons syrup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 400°.

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.

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

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.

Note:

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.

September 2003
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