As Alice mentioned a few days ago, her and I recently did some urban foraging. I cannot help but get extremely excited every year when late summer hits and the fruit trees in my neighborhood (of which there are many) start baring their goods. My area is filled with a number of different fruits including pears, Asian pears, apples of many varieties, cherries, figs, and plums. The plum trees are so beautiful and as I climbed up one, I knew that something delightful would come from the plump, deep purple fruit that came from it.
Since I have a deep love of honey (hence the title of the blog), I chose to make something simple and sweet: honey-roasted plums. I used buckwheat honey, which is strong and malty, a flavor that I love (although feel free to use a lighter one, such as clover or orange blossom). This dish is quite versatile- it would go great beside some French toast at breakfast time, yet would also make a perfect dessert topped with marscapone cheese or fresh whipped cream.
1 cup honey
2 tablespoons unsalted butter or margarine, at room temperature
1 tablespoon fresh lemon juice
1 teaspoon rose water (can use vanilla extract instead)
8 large firm-ripe plums, halved and pitted
Preheat the oven to 400 degrees F.
In a small saucepan, melt the honey and butter with the lemon juice over moderately low heat. Stir in the rose water (or vanilla extract). Scrape the honey syrup into a medium bowl, add the halved plums and toss to coat thoroughly. Arrange the plums, cut side down, in a large baking dish and spoon half of the honey syrup evenly over them.
Roast the plums for 10 minutes, or until barely tender and beginning to brown on the bottom. Turn the plums and spoon the remaining honey syrup over them. Roast the plums for 10 minutes longer, or until tender but not falling apart. Transfer the plums to plates and drizzle with the honey syrup.