Flush with gorgeously hued satsuma plums, I scoured the interwebs this weekend for a new way to eat them (read: a way that wasn’t simply shoving them into my mouth whole or sliced). These are some of the most beautiful plums I’ve ever had: A mottled chartreuse and aubergine on the outside, and a deep fuchsia purple on the inside. An ideal balance of tart and sweet.
True summer beauty.
In my search I stumbled upon Merrill Stubb’s Roasted Plums with Vanilla Bean on Food52. I mean, how could I not?
Sprinkled with a light dusting of sugar rubbed with ground vanilla bean, these babies roast up with a delightful plum caramel, bursting with luscious sunny flavor. I couldn’t help but conjure visions of sugar plum fairies dancing as I made these—too bad plums aren’t ripe in the wintertime!
I paired the finished plums with Straus plain Greek yogurt and an extra fairy shimmer of vanilla bean on top. Because why not?
These would also be lovely with vanilla, honey, or salted caramel ice cream or gelato.
Ingredients
- 6 in firm-ripe plums halved, pitted, and sliced 6 pieces
- 1 Tbsp . raw sugar
- ¼ tsp . ground vanilla bean I love LAFAZA
Instructions
- Preheat oven to 450º. Place sliced plums in a bowl. Mix sugar and vanilla bean in a small dish, and sprinkle mixture over plums, tossing gently to coat.
- Place plums on a baking sheet lined with parchment, and bake for about 7-10 minutes, making sure not to overcook. Just long enough to caramelize the sugar.
- Enjoy with all manner of creamy goodness, from yogurt to gelato.
