Roasted Plums and Rum Raisins

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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

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Servings:
8
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Ingredients

Directions

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

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  • 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.

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

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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Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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