nosh friday: roasted plums with honey and cinnamon
I walked through the farmers’ market this morning, eager to find some of the season’s last plums. Last weekend, as an impromptu dessert for friends I had invited over for dinner, I had roasted a bowl of plums that needed using. I halved them, drizzled them with honey, stuck in a few cinnamon sticks and into the oven they went.
Oh me, oh my. So very delicious, especially with the brilliant purple hue of the juices that ran into the pan. I knew I had to make it again. I like to serve them topped with plain yogurt and a generous handful of some of my pumpkin pie granola; perfect for dessert OR breakfast…or both!
It’s autumn in a bowl — enjoy, my friends.
Roasted Plums with Honey and Cinnamon
8 plums, halved and pitted (this can easily be adjusted to feed more or less — estimate about 3-4 full plums per person)
2 t. butter
1 T. honey
2-3 small cinnamon sticks
Yogurt and granola, for serving
Preheat the oven to 375 degrees. Brush a medium-sized, shallow dish with butter and set aside. Rinse and halve the plums, placing them cut side down in a circular pattern in the pan. They can be as far apart or as crowded as you need, depending on how many people you plan on feeding with this recipe. Tuck in a few cinnamon sticks (if particularly large, break in half) and drizzle everything with honey.
Bake in the preheated oven for 15 to 20 minutes, or until the juices are running purple (depending on the color of your plums, of course, any variety would be fine) and the skin is slightly wrinkled. The plums will feel very soft if pressed with a fingertip.
Remove and serve topped with a generous spoonful of plain or vanilla yogurt and a handful of granola. Whipped cream or even ice cream would also be lovely; use your imagination!