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.
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.
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.
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.
- 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
- Set oven to 425F
- 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.
- Roast for about 20 minutes, tossing once or twice, until they become bubbly, soft, and juicy.
- Remove and let cool slightly before layering into small bowls or glasses with the ice cream.
- 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.
All desserts should be this simple.