Roasted Plums and Rum Raisins
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.
Ingredients
Directions
Cook's Notes
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.