Monday, May 23, 2011

Roasted Cinnamon Plums

This is a really simple dish that throws together in literally just a few minutes, but it tastes like you went to a lot of trouble. I first saw it when I was watching Chuck's Day Off. It looked so yummy and simple I knew I had to try it. Chuck served it with honey butter on pieces of toasted crusty bread (as is stated below), but I think they would be perfect with a little vanilla yogurt and some granola sprinkled over the top. Don't you think? I'm sure you can use this same recipe for peaches or nectarines instead of plums. I'll have to give that a try one of these days. Anyway, it's a perfect little brunch item that isn't the usual fruit salad, and it's SO delicious!
Try it!

6-8 ripe purple prune plums
2 tbs brown sugar
1 1/2 tsp cinnamon
pinch salt
zest of half a lemon

Preheat oven at 350 degrees F.
Cut the plums in half, and remove the pits. Place the plums in a baking dish, skin-side down, and sprinkle with sugar, and cinnamon, and grate a little lemon zest over the top.
Place the baking dish in the oven and roast for about 30 minutes, or until soft.
Serve over warm bread that has been buttered or 'buttered and honeyed.'

This type of recipe is perfect to suit to your own taste. I didn't measure anything. I just arranged the fruit and then sprinkled everything over the top until it was enough. If you like extra brown sugar or extra lemon zest, go for it! Like my Mom always said, "do you like a lot? Add a lot." When I made them, I added a little orange zest in addition to the lemon zest over the top.You could even drizzle them with a little honey. Yum!

Oh, btw, I borrowed the picture from the cooking channel because I just couldn't seem to get a nice photo of the ones I made! What can I say, sometimes the photo just doesn't turn out right!

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