These are the plums I cut up today, in a bit of a rush. This has been a busy week. So when I’m this busy, it’s all about simple pleasures.
I’m not sure if this sounds like a wierd breakfast, but I’ve been craving Roasted Plums. Craving dessert in the morning comes naturally to me.
Sometimes I just cut them in half, add vanilla bean, pour honey, sprinkle a little brown sugar, maybe a dot of butter…and serve warm with either thick Greek yogurt or ice cream.
I was in the mood for something a bit different. I picked up a bag of chestnuts on the street yesterday. I have some leftover Port in my wine cabinet. Eureka! I tossed cut plums in a small baking dish with a drizzle of port wine, scraped vanilla bean, and sprinkled a small amount of brown sugar. If you want, you could also dot the plums with butter. I chose not to. They roasted in a 180C/375F oven for 15 minutes or so. They should be tender and releasing juices, but not mushy.
While the plums were roasting I dropped the chestnuts in a food processor. Once roughly chopped (do not let them get too fine- then there is no texture!) I toasted them a bit, and added a tiny bit of sugar to the pan while roasting. Hey, I didn’t add any butter, can’t I have some sugar?
I plated my plums with a little yogurt and topped with the chestnuts. I drizzled the released juices from the pan over the yogurt.
An even nicer presentation would be making this into a trifle. In a glass you could layer the plums, yogurt, and nuts elegantly.
I had a nice breakfast with a serving of fruit and protein for the day. Sorry I didn’t take a pic of the finished plate.
When you find flavors that work well together, vary your recipes up. For example, with the same ingredients, I could have made chestnut mousse and a reduced port syrup to accompany the plums. Or I could have poached the plums in port and topped with chestnut ice cream. You get the idea.