This recipe was so easy to make, and very tasty! I didn't have all the ingredients, but had three fairly large plums hanging around in the fruit bowl that were begging to be used in this recipe. I cut the syrup quantity in half and, because I don't like rosemary, omitted it. Also no vanilla bean, so just used a splash of Penzey's vanilla. I happened to have my cinnamon-sugar shaker closer than the sugar canister, so sprinkled that on the plums prior to baking. It was all very good! I used Cuisine Perel Pomegranate Balsamic vinegar - an excellent choice for this recipe!
Sugar-Roasted Plums with Balsamic and Rosemary 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.
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- Calories: 141
- Calories from fat: 6%
- Fat: 1g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.5g
- Protein: 1.1g
- Carbohydrate: 34.6g
- Fiber: 2g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 5mg
- Calcium: 6mg
- 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
- 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.
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