The last of the summer days appear and suddenly you have a boatload of fresh fruit and vegetables --- like these Italian plums we picked at my parents property on Gabriola.
Delicious eating but there's only so much you can eat at a time.
What to do with them?
Try this recipe -- featuring our Umeboshi Plum White Balsamic and Butter Olive Oil (Vegan)
Heat the oven to 350F
Choose a baking dish or roasting tin that will hold the plum halves snugly in a single layer.
Rub the butter all over the base, sprinkle the 2 tbsp of sugar on top, then scatter over all but one of the vanilla pod pieces.
Arrange the plums over the top, cut-side down, and drizzle over 2 tbsp of water.
Roast for 10-15 minutes or until the plums are really tender.
Meanwhile, combine the remaining sugar, remaining vanilla pod piece, 1 cup of the blueberries and balsamic vinegar in a pan.
Boil for 10 minutes until the blueberries break down and the sauce becomes like a syrup. Add the remaining blueberries and take off the heat.
When the plums are cooked, turn over and pour the blueberry balsamic syrup over them.
Leave for at least 10 minutes, then eat warm or with vanilla ice cream if you like.
Ingredients
Directions
Heat the oven to 350F
Choose a baking dish or roasting tin that will hold the plum halves snugly in a single layer.
Rub the butter all over the base, sprinkle the 2 tbsp of sugar on top, then scatter over all but one of the vanilla pod pieces.
Arrange the plums over the top, cut-side down, and drizzle over 2 tbsp of water.
Roast for 10-15 minutes or until the plums are really tender.
Meanwhile, combine the remaining sugar, remaining vanilla pod piece, 1 cup of the blueberries and balsamic vinegar in a pan.
Boil for 10 minutes until the blueberries break down and the sauce becomes like a syrup. Add the remaining blueberries and take off the heat.
When the plums are cooked, turn over and pour the blueberry balsamic syrup over them.
Leave for at least 10 minutes, then eat warm or with vanilla ice cream if you like.
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