Roasted Italian Plums
Italian prune plums have a short but prolific season in October. Since they are firm and not overly juicy, they take well to roasting and won't fall apart.
- Servings: 12
Source: Martha Stewart Living, October 2002
- 2 3/4 pounds Italian prune plums, halved and pitted
- 1/4 cup sugar
- 2 tablespoons melted butter
Preheat oven to 400 degrees. Toss plums in a large bowl with sugar and butter; place cut side down on a rimmed baking sheet. Roast until plums are cooked through and caramelized, 15 to 20 minutes. Remove from oven, and serve.