MARTHASTEWART.COM

Roasted Plums and Rum Raisins

    View Gallery
    1 of 1

    Late-season plums are easily halved, topped with rum-soaked raisins, and then roasted in their juices. They make a compelling dessert, whether served alone or embellished with crisp German-style waffle cookies and a dollop of cream.
    Martha Stewart Living, October 2008
    • Yield Serves 6 to 8
    Add to Shopping List

    Ingredients

    • 1/4 cup raisins
    • 1/4 cup dark rum
    • 6 to 8 black plums, peeled, halved, and pitted
    • 1/4 cup light-brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1/4 cup creme fraiche (or substitute whipped cream or ice cream)
    • 1 package German-style waffle cookies (Dorothy Lane Market)

    Directions

    1. Preheat oven to 450 degrees. Soak raisins in rum until plump, at least 10 minutes.

    2. Place plum halves, cut side up, on a rimmed baking sheet. Sprinkle each with sugar and cinnamon, and top with raisins and rum. Roast until golden and bubbling, 15 to 18 minutes.

    3. Divide among bowls, and top with creme fraiche. Serve with cookies.

    Cook's Note

    To peel a plum, cut an X into the bottom, plunge the plum into boiling water for 10 seconds, and then cool in an ice-water bath. The peel should slip right off.

    Recipe Reviews

    Reviews (1)

    • Happy_Birthday_Dr_Seuss
      20 Jan, 2013

      Roasted Plums and Rum Raisins
      Russell's Sunday Dinner
      Nutritious and Delicious!

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!