This weekend I was both excited and disappointed to see plums at the market. Excited because plums! disappointed because, like blackberries, they hail the beginning of the end of an all too fleeting summer which still feels impossible to me. My absolute favourite variety are victoria plums which are an English plum with a yellowish colour flesh and red mottled skin. They are small and sweet and pop in to my mouth far too easily.
I am no stranger to roasting fruit. It is one of my favourite ways to make a quick and easy dessert. I decided to roast some of the plums with a little maple syrup and a drop of balsamic vinegar. The flavours worked perfectly and the plums were transformed becoming soft, sweet and caramelised in the oven. They are perfect with ice cream, or natural yoghurt which is my favourite way to have them. I think they would be fantastic on pancakes. I’m ready to embrace Autumn, the sun is still shining but the temperature has dropped a little. There is a nip in the air when I get up early for work. If this is the kind of food I am going to be eating then it will make saying goodbye to summer a little less painful.
I based my method here on Heidi Swanson’s recipe for roasted strawberries in her book Super Natural Every Day.
8oz, 225 g plums, washed and cut into quarters
1-2 tablespoons maple syrup depending on how sweet you want them
1 tablespoon extra virgin olive oil
A few drops of balsamic vinegar
Preheat the oven to Gas Mark 4, 180°C, 350°F
Line a rimmed baking sheet with parchment. In a small bowl whisk together the syrup and oil. Toss the mixture with the plums so they are well coated. Arrange the plums in a single layer on your prepared baking sheet. Roast for about 40 minutes until the juices are beginning to thicken and the plums are soft and caramelised. Scrape the plums in to a small bowl and add a few drops of balsamic vinegar. Serve warm or let them cool and refrigerate.