On a Roll with Roasting: Italian Prune Plums
8 September 2007 by Jean Johnson
If you are trying to kick the white crystal–as in sugar–you’ll find all the jammy goodness a sweets junkie could want in roasted Italian prune plums.
Like the tomatoes and summer squashes in the previous post, I did my plums on 300 degrees in an oiled pan for a couple hours.
They are too cool. Lovely endings for a harvest time dinner. With a bit of sour cream and maybe some walnut pieces or even a half in the center, these plums can make even the most picky in the crowd come hither.
More, if you stick around the measure free cooking world long enough, I’ll even waltz you through stirring up a fruit bread with these treasures and letting it mellow in a tin basted with rum clear through to the holidays. If you are arching a eyebrow in anticipation right now, we must meet some day over a piece of this food from the goddesses and a cuppa.
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