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.
- 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)
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).