Roasted Plums with Ice Cream

Roasted Plums with Vanilla and Bourbon

Roasted Plums with Ice Cream is a simple dessert with a sly secret — you can use that rock hard fruit that shows up in markets way before it’s actually ripe — roasting brings out all of the lusciousness, and nobody’ll be the wiser.

Roasted Plums with Vanilla and Bourbon

We always want what we can’t have, and juicy ripe stone fruit is one of those things I start craving waaaaay before the mid to late summer when it’s truly in season.  I found my plums this week at the supermarket, they’re from Chile.  If I tried to let them ripen on the counter they’d rot before anything wonderful would happen.  The only way to draw the lusciousness out of them is to roast them in a very hot oven.  I tossed them with a touch of sugar, a little lemon juice, vanilla bean, and bourbon.  And let me tell you, it not only works, it transforms them into something extraordinary, and then some.  The texture, the flavor, the color — oh my!  The ice cream is optional, and I’m not just saying that, these roasted plums are absolutely worth it all by themselves, and if you’re trying to cut calories, then that’s the way to go.

Roasted Plums with vanilla bean and bourbon

I always keep a bottle of good bourbon in the house because I love to cook with it, the mellow flavor is the perfect boost for so many recipes.  You can substitute all kinds of other spirits if you like, (Amaretto would be nice) or leave it out entirely.  As for the vanilla, I’m partial to my Vanilla Bean Paste.  I love it because it has a deeper flavor than regular vanilla extract and it contains all those wonderful seeds.  It’s more expensive than extract, but much less expensive than using vanilla beans.

Plums for Roasted Plums with Ice Cream

It’s amazing what roasting and that tiny bit of flavoring does to fruit, this was spectacular, I hope you give it a try.

This is inspired by Jamie Oliver from his Meals in Minutes cookbook.

Roasted Plums with Ice Cream

Yield: serves 4

Roasted Plums with Ice Cream

Ingredients

  • 2 lbs plums (or other stone fruit, apricots work well)
  • 1 Tbsp sugar
  • 2 Tbsp Bourbon
  • juice of 1/2 lemon
  • 1 Tbsp vanilla bean paste (or the seeds of a vanilla bean)
  • Vanilla ice cream

Instructions

  1. Set oven to 425F
  2. Halve and pit the plums. If the pits don't come out easily, use a small spoon to gouge them out. If the fruit is large, cut it into quarters. Toss with the sugar, bourbon, lemon juice, and vanilla and put it in a baking pan just large enough to allow them to form a single layer.
  3. Roast for about 20 minutes, tossing once or twice, until they become bubbly, soft, and juicy.
  4. Remove and let cool slightly before layering into small bowls or glasses with the ice cream.
http://theviewfromgreatisland.com/roasted-plums-with-ice-cream/

notes:

  • Please don’t peel your fruit, the skin adds lots of color and flavor.
  • Your roasting pan should be large enough to fit the plums in a single layer, but not so big that the fruit is all spread out, because the juices will evaporate too quickly in that case.
  • You can use the fruit hot from the oven, or let it cool down.  I personally like a little bit of warmth left in the fruit, that way it immediately melts some of the ice cream and everything swirls together into a sea of deliciousness…don’t waste a bit of that juice, spoon any extra over the top.
  • Leftover fruit can be added to your morning yogurt or oatmeal.

Roasted Plums with Ice Cream

All desserts should be this simple.

 

more plums~

Plum Crisp

Plum Crisp

Plum Glazed Barbecue Drumettes 2

Plum Glazed Barbecue Drumettes

25 Comments

  • Reply
    Martha @ A Family Feast
    May 27, 2016 at 4:24 am

    I’m drooling!! I have a bag of rock-hard plums from the supermarket…and the ingredients to make some vanilla ice cream. So excited to make this!

    • Reply
      Sue
      May 27, 2016 at 10:26 am

      Who would have thought we could get so excited about rock hard plums!

  • Reply
    Gwen @simplyhealthyfamily
    April 9, 2016 at 5:03 pm

    Roasting fruit is my favorite way to enjoy them, especially w ice cream! Gorgeous!

  • Reply
    Foodiewife
    April 9, 2016 at 1:47 pm

    I’ve roasted peaches, when they’re just too rock hard to work with. Every year, I miss the short Italian prunes season, but I’m going to circle Fall on my calendar. In the meantime, these plums are easier to find. Looks so good. Simple and delicious, and that’s how I like my desserts.

  • Reply
    Phi @ The Sweetphi Blog
    April 8, 2016 at 7:07 am

    This looks absolutely divine! I love using fruits in creative ways, and this is one of my faves :)

  • Reply
    Laura | Tutti Dolci)
    April 7, 2016 at 10:50 pm

    Those roasted plums are just gorgeous, what an incredible dessert!

  • Reply
    sippitysup
    April 7, 2016 at 4:53 pm

    Plums, peaches, tomatoes. Roasting is a fabulous off-season secret! GREG

    • Reply
      Sue
      April 7, 2016 at 6:16 pm

      You’re so right!

  • Reply
    Tricia
    April 7, 2016 at 1:25 pm

    Goodness this is totally drool-worthy! I’m partial to a good bourbon so combined with roasted fruit and ice cream this sounds incredible! It is absolutely beautiful too. Now I’ll be looking for stone fruit this weekend!

    • Reply
      Sue
      April 7, 2016 at 1:55 pm

      It’s a good way to get a head start on summer, and that’s always nice.

  • Reply
    simon
    April 7, 2016 at 11:56 am

    I have a feeling this could be a great bbq dessert too! Thanks for sharing the advice!

    • Reply
      Sue
      April 7, 2016 at 12:14 pm

      Absolutely, and you could grill the fruit rather than roast it!

  • Reply
    Valentina
    April 7, 2016 at 11:23 am

    I can’t wait until stone fruit season! I love roasted fruit and it’s such a great thing to do when it’s not quite in season. I love all the ideas you shared here — all sound delicious, an that chicken is calling out to me. Wish it was my dinner tonight! :-)

  • Reply
    Sophia, Veggies Don't Bite
    April 7, 2016 at 11:08 am

    This sounds amazing! I love roasted plum sauce and with ice cream it’s perfect!

  • Reply
    Schatzi49
    April 7, 2016 at 10:20 am

    Oh my gosh, I’m going to go back to the store and buy those rock hard plums I saw. Thanks a million for this post.

    • Reply
      Sue
      April 7, 2016 at 10:26 am

      Haha — I almost prefer the rock hard stuff so I can make this ;)

  • Reply
    Kathy
    April 7, 2016 at 10:07 am

    I just found a package of plums in my freezer, this will be the perfect way to use them….thank you

    • Reply
      Sue
      April 7, 2016 at 10:11 am

      I think if you do use frozen fruit, Kathy, it won’t roast in quite the same way, it will be a bit more watery and soft, but should be ok. Let us know how it works!

  • Reply
    Chris Scheuer
    April 7, 2016 at 10:06 am

    What a wonderful idea Sue. I always rush pass those fruits by at this time of year but I’ll linger and fill a bag next time I see them! What a gorgeous color transformation!

    • Reply
      Sue
      April 7, 2016 at 10:12 am

      Thanks Chris, and it’s the skin that creates that crazy color!

  • Reply
    Kylee @KyleeCooks.com
    April 7, 2016 at 9:17 am

    Ohhhhhh, that swirly-yummy-dessert is really pretty. I LOVE roasted plums (and plum jam) and wish I could find GOOD ones here. My grandparents had a massive tree in their backyard. They used to send my brother and me up there to pic – and then my Nana would make jam for daaaayyyys.

    Aaah, memories.

    • Reply
      Sue
      April 7, 2016 at 9:22 am

      Well first, this recipe works with not-so-good plums, so definitely go for it! And I would kill for a plum tree, our neighbors had several that used to produce tiny deep purple really tart plums — they were incredible, but for some reason the trees stopped producing and it was tragic :)

  • Reply
    Sam | Ahead of Thyme
    April 7, 2016 at 9:05 am

    This dessert looks exquisite! It is on my list of things to make this weekend!

  • Reply
    Jennifer @ Seasons and Suppers
    April 7, 2016 at 8:48 am

    Beautiful dessert and love the idea of using less than perfect fruit to make something wonderful!

    • Reply
      Sue
      April 7, 2016 at 9:04 am

      Thanks Jennifer — I like the idea because I don’t know about where you are, but even here in Los Angeles it seems like the stone fruit is rock hard right up until August.

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