If you’re looking for recipes using plums, this roasted plums dish is an easy, delicious one. It’s the perfect no fuss, healthy dessert recipe.
I admit plums are a major weakness for me. I wasn’t much of a troublemaker as a kid but of the few times I got into trouble, plums were often at the center of the issue. I was essentially a plums bandit much like the Fantastic Mr. Fox was with chickens. There wasn’t a punishment severe enough to deter my plum addiction; no belt, switch, paddle, or any other means of a whooping mattered.
Sweet or sour, loved both types, plums were just irresistibly delicious. There was the time I snuck into a neighbors backyard with a large bucket and a wooden pole; I used the pole to knock plums off their limbs to the ground where I collected them in my bucket. My haul was about 2-3 pounds of unripe green ones and I ate about two-thirds of them that day.
The trouble came during the simulated WWE wrestling grudge match between an unripe green plums belly full me vs. my brother. Not only did I lose the match, but I lost my goods as well as vomiting all over my grandmother’s forbidden room. The forbidden room had the good furniture and carpet including the plastic covered sofas; it was only for company/guests and completely off-limits to us kids. Plums and a Jake the Snake DDT wrestling move don’t mix.
What types of plums work best?
A recent trip to my local Central Market triggered this reflection. They had plumcots, which are a hybrid combination of plums and apricots. These particular ones are closer to green plums in size, color, and texture, but maintain the sweetness of apricots. Any plum varietal works in this recipe as I’ve used regular black plums as well as the aforementioned hybrid.
Is this dessert paleo?
I’m not much of a baker, so most of my desserts are either ice cream or roasted fruits. These plums or any for that matter are great for roasting. I’ve also been exploring paleo recipes and this fruit dessert recipe makes for a great paleo dessert with one tweak, substituting agave with either maple syrup or honey. I’m relatively new to the paleo world, but it’s been clear to me in my research that sweeteners are polarizing amongst the paleo crowd. Honey and maple syrup are good to go, but agave is out. I’m clearly not the expert but for me, because there is strong support for either side, it’s a no for me.
I made a spicy agave-based sauce. The sauce, similar to this overall recipe was very simple. I mixed agave (honey or maple are perfectly suitable substitutes) with cinnamon and chili powder and poured over the plums. The agave was used to help with caramelization and intensify the natural sweetness of the plums to balance against the tartness of the plums.
How To Choose Ripe Plums?
I’m more of a tart plums guy as you probably gathered from my green plums story. But for those of you who prefer sweeter plums here are a few things to consider in shopping for plums:
- Start with a heavier plum that’s has a little give to squeeze, but not too soft.
- Regardless the variety, the darker skin the better
- Go with plums with smooooooth skin
What Do I Serve with Roasted Plums?
These beauties don’t last long in my house. I rarely have time to add any other ingredients/foods to it. A good dollop of Greek yogurt or even crumbled feta cheese are an excellent pairing.
Making Roasted Plums Dessert
If you make this simple and tasty roasted plums dessert please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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For other healthy fruit dessert recipes try these wine poached pears, roasted watermelon steak or grilled watermelon.
Ingredients
- 4 ripe plums halved and pitted
- 2 tsp agave or honey
- 1 tsp cinnamon
- 1 tsp chili powder
- 1 cup Greek Yogurt optional
Instructions
- Preheat the oven to 400 F
- Arrange the plums in a baking dish. Drizzle with the agave mix, using more if the plums are not sweet, or less if the plums are sweet.
- Roast in the preheated oven until the plums are very soft, approximately 30 minutes.
- Cool slightly & serve topped with yogurt & an additional drizzle of syrup. Garnish with fresh herbs (thyme or oregano)
- Store any leftovers in the refrigerator.
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