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Sugar-Roasted Plums with Balsamic and Rosemary Syrup

Have visions of sugar plums dancing in your head? Here's the recipe for you.

By Bruce Weinstein and Mark Scarbrough


If you're looking for a sweet treat before settling in for a long winter's nap, this succulent fruit dessert could fit the bill.


½   c. water1    vanilla bean, split lengthwise
½   c. balsamic vinegar12  small unpeeled plums (abuot 3 ½ lbs.)
6    Tbsp. sugar, divided2    rosemary sprigs (optional)
10  black peppercorns 


1. Preheat oven to 400°.

2. Combine 1/2 cup water, vinegar, 4 tablespoons sugar, and peppercorns, stirring with a whisk until sugar dissolves. Scrape seeds from vanilla bean; add seeds and bean to vinegar mixture. Place plums in an 11 x 7–inch glass or ceramic baking dish. Pour vinegar mixture over plums. Nestle 2 rosemary sprigs around plums in vinegar mixture. Sprinkle evenly with remaining 2 tablespoons sugar.

3. Bake at 400° for 20 minutes or until plums are tender (skin will begin to split on some plums).

3. Remove plums with a slotted spoon to a serving platter. Strain vinegar mixture into a small nonaluminum saucepan; discard solids. Bring vinegar mixture to a boil. Reduce heat to medium-high; cook until reduced to 3/4 cup (about 5 minutes). Pour syrup evenly over plums; garnish with rosemary sprigs, if desired.

Yield: 6 servings (serving size: 2 plums and about 2 tablespoons syrup).

Nutritional Information:  Calories 141; Fat 1g (sat 0g, mono 0g, poly 0.5g); Protein 1.1g; Total Carbohydrates: 34.6g; Dietary Fiber: 2g; Cholesterol: 0mg; Iron 0.2mg; Sodium 5mg; Calcium 6mg


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Excerpted from "Cooking Light The Complete Quick Cook: A Practical Guide to Smart, Fast Home Cooking" by Bruce Weinstein and Mark Scarbrough, published November 2011 by Oxmoor House.