Honey Roasted Italian Plums

 

Before this year, I never roasted a fruit.  To me, roasting has always been for vegetables and proteins.  Roasted Brussels sprouts and roasted asparagus.  Roasted potatoes.  Roasted chicken.  But not fruit.  That was just silly.

There was only one way to eat a peach, or a plum, or a grape: raw.  Either whole, or sliced, and always with the juices dripping down your chin and through your fingers.

 

 

It wasn’t until late June, the start of our peach season, that roasted fruit entered my life.  I think I saw something on Shutterbean or somewhere else on the web about roasting fruit and thought, why not?

And wow.  Just wow.

 

 

There’s something about the actual roasting of the fruit which causes this magical transformation.

 

{And it’s a tasty, tasty magic.}

 

 

It’d be too simple to say the fruit becomes sweeter – there’s more to it than that.

The sweetness fills your mouth in such a way that the raw fruit never began to imagine and explodes across your tongue and teeth – the sticky juices dribble down the corners of your mouth.  These plums emerge from the oven so juicy, in fact, that the tender flesh is literally bursting from its cracked and wrinkled skin.  Roasting brings out a tangy sweetness that’s typically tucked safely and securely in the background of its raw counterpart.

 

 

Honey Roasted Italian Plums
Serves 4

6 Italian plums, halved with pits removed (often called “prune plums”)
3 Tablespoons honey, warmed so that it is easily pourable

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Arrange the plums, cut side up evenly on the baking sheet in a single layer. Drizzle the cut side of the plumbs with the honey, adding more if desired.

Roast at 400 degrees for about 20 minutes, or until soft, fragrant, and the plums have begun to wrinkle.

Serve hot, at room temperature, or cold. These are great as a topping for ice cream or yogurt.

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