Plum season is almost over and we couldn’t say goodbye without roasting a whole batch for dessert. This is one of those fruits that doesn’t require a ton of effort to transform into a fantastic dish, and it’s also the perfect addition to buttery pastries or creamy vanilla ice cream.
If you roast them, they actually keep in the fridge well for a few days so you can enjoy them during the week. Here’s how we like to cook them…
Roasted plum and homemade grain-free granola Sunday
If you roast them, they actually keep in the fridge well for a few days so you can enjoy them during the week. Here’s how we like to cook them…
Roasted plum and homemade grain-free granola Sunday
- 4-5 Firm plums
- 1 ½ Tablespoons of butter, cut into thin slices
- 1/3 Cup of sugar
- Vanilla ice cream
- ¾ Cup of walnuts, chopped
- ¼ Cup of pine nuts (optional)
- ½ Cup of craisins
- ¾ Cup of shredded coconut (sweetened or not)
- 1 ½ Tablespoons of butter, cut into thin slices
1. Cut the plums in quarters and place them on a baking sheet. Sprinkle with the sugar and add the butter.
2. Cook at 350 degrees for 30 to 35 minutes until very soft. (The skin starts to crack.)
3. For the granola, mix all the ingredients, place on a baking sheet and bake at 350 degrees for 30 minutes. Mix it with a spatula at least once while baking.
4. Once the plums cool down, serve with vanilla ice cream and some of the granola.
2. Cook at 350 degrees for 30 to 35 minutes until very soft. (The skin starts to crack.)
3. For the granola, mix all the ingredients, place on a baking sheet and bake at 350 degrees for 30 minutes. Mix it with a spatula at least once while baking.
4. Once the plums cool down, serve with vanilla ice cream and some of the granola.
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