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Roasted Plums with Ginger and Cream

To make whipped cream, in a large metal bowl, combine 1 cup well-chilled heavy cream, 1 tsp. vanilla extract and 2 Tbs. confectioners’ sugar. Using an electric mixer on medium-high speed, beat until soft peaks form.

Ingredients:

  • 4 Santa Rosa or other plums, halved and pitted
  • 2 Tbs. finely chopped crystallized ginger
  • 1 Tbs. sugar
  • 2 Tbs. water
  • Whipped cream for serving (see note above)

Directions:

Roast the plums
Preheat an oven to 400°F.

Line a rimmed baking sheet with aluminum foil. Place the plums, cut side down, on the prepared baking sheet, spacing them at least 1 inch apart. Roast the plums until just tender and their juices begin to pool, about 10 minutes, depending on their ripeness.

Make the ginger syrup
Meanwhile, in a small saucepan over medium heat, stir together the ginger, sugar and water and bring to a gentle simmer. Cook until the flavors come together and the liquid becomes a light syrup, about 5 minutes.

Finish the dessert
Divide the hot plums among individual bowls or plates. Drizzle each serving with the ginger syrup, top with a dollop of whipped cream and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).