One of my favourite ingredient-transformation is: when you roast or bake plums... it turns from a yellow or light pink fruit into a deep purple, juicy, sticky treat. I'm in love with that gorgeous colour, and the scent of warming spices that are typically used during fall or wintertime... and the marriage of these ingredients is absolutely wonderful in this Spicy Roasted Plum recipe.
You can use your roasted plums as a topping or as a filling too! For example, I've put them on my porridge this morning, but it's perfect with rice pudding, ice cream, stir them into your yoghurt with some cereals or serve it with your Sunday roast... yummy!
I bet the best idea just popped into your head right now, so let's bake some plums, my friend!
- 500 g plums
- 100 ml rum
- 2 tbsp muscovado - or other sugar, honey, maple syrup
- 3-4 cinnamon sticks
- 3-4 star anise
- 5-6 whole cloves
- 1 pinch cardamom
- 1 pinch ginger
- 1 tbsp vanilla extractó
- Rinse the plums and cut them in half. You can remove the seeds, but it's not necessary. According to my experience, the plum halves with the seeds in will hold their shape better.
- Line a baking tray, and put the plums in.
- Pour the rum and vanilla extract over the fruit, sprinkle the demerara and the spices on the top.
- Bake it at 180 °C for about 25 minutes.
- Enjoy the wonderful scent in your kitchen and the tasty result on your plate!
If you have any leftovers, just put them in the fridge, this way it will be still yummy for a few days.