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This oven-roasted plum dish transforms ordinary stone fruit into a luxurious dessert that captures all the rich, jammy sweetness plums offer when heated. The gentle baking process intensifies their natural sugars while wine and honey create a delicious syrup that's perfect for spooning over everything from ice cream to breakfast yogurt.
I first made these roasted plums when I found myself with an abundance from my neighbor's tree. The intoxicating aroma of vanilla and wine-poached fruit filled my kitchen, and now it signals the official arrival of late summer in our home.
Ingredients
- Prune plums: these smaller, oval plums have the perfect balance of sweetness and acidity, and they hold their shape beautifully when roasted
- Honey: adds gentle sweetness while creating a glossy syrup, choose a light variety to let the plum flavor shine
- Vanilla bean paste: offers those gorgeous specks and intense flavor that ground vanilla cannot match
- Citrus slices: the oils in the peel infuse the cooking liquid with bright notes that balance the richness
- White wine: provides acidity and complexity, even a dry table wine works wonderfully here
Step-by-Step Instructions
- Prepare the Fruit:
- Halve the plums along their natural seam and remove the pits with your thumb or a small spoon. Look for fruit that yields slightly to pressure but still has some firmness as they will soften considerably during cooking.
- Create the Roasting Mixture:
- Drizzle honey over the plums in your baking dish, then add vanilla, citrus slices, and wine. Gently toss everything together with your hands or a soft spatula, being careful not to bruise the fruit too much at this stage.
- Arrange for Optimal Cooking:
- Spread the plums in a single layer, cut side up if possible, to ensure even cooking and maximum exposure to the aromatic syrup. Make sure no plums are stacked on top of each other.
- Cover and Bake:
- Seal the dish tightly with foil to create a steamy environment that will help the plums cook through without drying out. The foil traps the aromatic steam, infusing the fruit with all the flavors in the dish.
- Check and Stir Midway:
- Around the 15 minute mark, carefully remove the foil and gently stir the fruit to ensure even coating with the developing syrup. This is also your opportunity to check doneness the plums should be softening but still holding their shape.
- Assess Doneness:
- The plums are perfectly cooked when they can be easily pierced with a knife but haven't collapsed completely. Different varieties and ripeness levels will affect cooking time, so trust your eyes more than the clock.
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The vanilla bean is worth the splurge here. I discovered this when I ran out of extract once and used a real bean instead. The difference was remarkable vanilla brings out something almost caramel-like in the plums that transforms them from simple fruit to something worthy of the finest restaurants.
Serving Suggestions
These roasted plums create a magical partnership with dairy. Serve them warm with a scoop of vanilla ice cream for the perfect hot-cold contrast, or spoon them over Greek yogurt with a sprinkle of granola for breakfast. For an elegant dessert, pair them with mascarpone whipped with a touch of honey.
Make It Your Own
While the recipe specifies prune plums, you can use any variety available to you. Italian prune plums work beautifully because of their firm texture and sweet-tart balance, but larger varieties like Black Friar or Santa Rosa plums can be quartered instead of halved. For a twist, try mixing different colored plums for a stunning visual presentation.
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Storage and Leftovers
Store any leftover plums in their syrup in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after a day as the syrup continues to infuse the fruit. These roasted plums also freeze surprisingly well. Portion them into freezer-safe containers with their syrup and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
The Perfect Wine Pairing
The wine you use for cooking can also be perfect for serving. A slightly chilled Riesling or Gewürztraminer complements the fruit beautifully. For something special, try a small glass of Sauternes or other dessert wine, whose honeyed notes echo the flavors in the dish while providing a lovely counterpoint to the plums' acidity.
Frequently Asked Questions
- → Can I use other types of plums for this dish?
Yes, while prune plums (quetsches) are specified in the recipe, you can substitute other plum varieties. Just note that larger, juicier plums may require adjustments to cooking time and may release more liquid during baking.
- → What can I serve with these roasted plums?
These roasted plums pair wonderfully with vanilla ice cream, whipped cream, Greek yogurt, or mascarpone. They also make an excellent topping for pancakes, waffles, oatmeal, or can be served alongside pound cake or shortbread.
- → Can I make this dish without alcohol?
Absolutely! You can substitute the white wine with apple juice, white grape juice, or simply use water with a squeeze of lemon juice. The flavor profile will be slightly different but still delicious.
- → How long will these roasted plums keep?
Store the cooled roasted plums in an airtight container in the refrigerator for up to 5 days. They actually improve after a day as the flavors meld together. Reheat gently before serving if desired.
- → Can I freeze the roasted plums?
Yes, these roasted plums freeze well for up to 3 months. Place them with their syrup in a freezer-safe container, leaving some headspace. Thaw overnight in the refrigerator before serving.
- → What other spices work well with roasted plums?
Beyond vanilla or cinnamon, try star anise, cardamom pods, fresh thyme, or a pinch of nutmeg. Fresh ginger slices also pair beautifully with plums, adding a subtle warmth and spice.