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.
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.
Made to directions, using a raison-y sweet sherry & subbing sour cream for the crème fraîche. Very good.
