Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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.

Maureen Callahan
Recipe by Cooking Light August 2016

Gallery

Illustration: Holly Exley

Recipe Summary

total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

209 calories; fat 8.8g; saturated fat 5.4g; mono fat 0.9g; poly fat 0.2g; protein 2g; carbohydrates 27g; fiber 2g; cholesterol 28mg; iron 0mg; sodium 130mg; calcium 20mg; added sugar 8; sugars 24.
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