Joy the Baker

On the long list of things that complete me are the following:

You.

Margaritas.

My sisters.

Unsweetened, too creamy coffee.

Doughnuts,

and things that I can’t ruin (yea… generally speaking).

It’s Monday.  Sometimes Mondays are stupid with their challenges (ie: getting the heck out of bed), and I just need to embark on a task that I know I can’t futz up.  Roasting fruit is absolutely my go-to no-futz maneuver.  It’s all about starting with something already delicious, adding to its delicious, then toasting it in the oven.  I really can’t go wrong.  It’s summer Monday perfect…. especially if you add coffee and granola (just sayin’).

Tomorrow can I bring you a Notes to Self: Part Four?  I need to tell you how I’m afraid of everything… (but so is everyone else).

Beautiful black plums.  I love how dark and frosty the skins are.  They feel like a mystery.  Inside the fruit is light and sweet while the skin stays taut and tart.

Wait… does that make any sense at all?

I topped these plums very simply with a combination of sweet and savory ingredients.  Olive oil, granulated sugar, some fresh thyme leaves, and a good pinch of salt.  The sweet and savory combination keeps the plums balanced.  We don’t need to add a ton of sweetness to the already sweet fruit… we just want to enhance it with balance.

Quality time in a hot oven encourages these plums to ease slightly, creating tender, warm, soft-skinned fruit pieces.

It’s all about the pairings.  I placed these warm plums over a non-fat Greek yogurt and granola combination.  I consider it breakfast, brunch, and lunch.  These plums would also be totally incredible atop vanilla bean ice cream with a salty caramel sauce.  Really though… what wouldn’t be delicious on top of ice cream and caramel?

These roasted plums are a simple way to enjoy August.  It’s not a lot of fuss.  We don’t need a lot of fuss when we’re starting off with pretty and good.