Sugar-Roasted Plums with Balsamic and Rosemary Syrup

Sugar-Roasted Plums with Balsamic and Rosemary Syrup

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

Sugar-Roasted Plums with Balsamic and Rosemary Syrup

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. water 1    vanilla bean, split lengthwise
½   c. balsamic vinegar 12  small unpeeled plums (abuot 3 ½ lbs.)
6    Tbsp. sugar, divided 2    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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About Bruce Weinstein and Mark Scarbrough

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.

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