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Roasted Plums and Rum Raisins

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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.

Source: Martha Stewart Living, October 2008
Servings

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.

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