Joy the Baker

Roasted Plums with olive oil, thyme & yogurt

by 79 Comments

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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).

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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?

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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.

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

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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.

Roasted Plums with Olive Oil, Thyme & Yogurt

serves 4

Print this Recipe!

4 to 6 rip plums, cut in half and pitted

a good drizzle of olive oil

two pinches salt

2 tablespoons granulated sugar

1 teaspoon fresh thyme leaves

nonfat Greek yogurt

granola

Place a rack in the upper third of the oven and preheat oven to 400 degrees F.

In an 8×8-inch square baking pan, place halved plums, cut side up.  Drizzle with olive oil, sprinkle with salt, sugar, and thyme leaves.

Roast for 12 to 15 minutes, or until the plums are cooked through and beginning to bubble.  Remove from the oven and allow to cool to warm or room temperature.

To serve, place desired amount of Greek yogurt in a small bowl.  Add two roasted plums, and top with granola.  Serve immediately.

Plums will last in an airtight container in the refrigerator for up to three days.  They can be reheated or served cold.

Reader Interactions

Comments

  1. Alyssa

    i’m glad to hear the nectarines worked out! That’s the fruit I have on hand on the moment and I can’t wait to give this a try. Thanks for your creativity, Joy!

    Reply

  2. Elizabeth

    Okay, this is bold – to partner the plums with granola for breakfast. I saw the title and here I was thinking that they’d be good with a chop, pilau and some steamed green beans for dinner.

    (Please excuse the lateness of this comment; I’ve just discovered you via Jeanne (CookSister!) who pointed to your wonderful post about cat treats.)

    Reply

  3. Joyce

    My goodness you are a stupendous lady! One of the best parts of my week is trying out what new and wonderful tasties you have most recently shared :). I had this for breakfast today AND yesterday, the first time made with nectarines as I was without plums, and the second time with plums. I think I preferred the nectarines, give it a try!

    Reply

  4. Lucia

    Are you really able to read all the messages?! :) I’ve seen you have a lot of them. I can read all the messages of my blog, but I have muuuuch fewer than you :) I also be really happy when somebody writtes me and I always answer everybody, but you have so much….! I have seen your recipes in my Flipboard, I really like them and the photos are so nice… Thanks for sharing your knowledges :)

    Reply

  5. Amielle

    I love your posts. I feel like I haven’t said that yet. Like it should be evident because I always come back to comment but I do. I love the way they sound and how they’re written. They always go so perfectly with your pictures and your food.

    Just in case you didn’t know.

    Reply

  7. Holly

    i love the idea of these for a brunch. It sounds so good, sweet, warm, juicy with a hint of something savory. Would it work with peaches too?

    Reply

  16. Shut Up and Cook

    My plum tree is going nuts, and despite my mastiff puppy’s best attempts to eat them all I think I’ll be able to salvage some of them. This might be just the motivation I’ve been needing to fend off the little (oh-so-cute) mongrel.

    Reply

  21. Rachel

    Fruit is my go to for everything! I totally eat my two and five the wrong way round. I have a quick question Joy, what is the staple dessert of California. Like if you could say ‘this pie/cake/cookie IS California’ what would that be?
    Thanks so much!
    <3 from Adelaide

    Reply

  24. Biz

    the angle of the first couple of photos is BEAUTIFUL. I love the dark counter with the bright napkin… plus, you’re right, who wouldn’t love something on vanilla ice cream and caramel sauce?

    Reply

  28. annie

    beautiful and yummy… always love your photo shoots- my eye is particularly caught by this one- any words on where you got the gorgeous piece of fabric under the bowl-on-a-saucer-with-the-perfect-roast-plum? thanks for always inspiring!

    Reply

  29. Eileen

    This sounds like an amazing way to eat plums! I just wish I’d known about it in June, when our cherry plums were dropping all over the backyard and I was scrambling to use them all up. :) Oh well–bookmarked for next year!

    Reply

  30. Sarah

    I found one random plum in my house and decided to try this! I usually don’t love thyme, but it totally makes this recipe shine. An awesome and easy addition to my greek yogurt. Thanks, Joy!

    Reply

    • Heather {ModernMealsforTwo}

      I popped a plum in the oven last night when I was roasting a few other things for dinner. OH MY! It was fantastic! The skin melted in to some kind of jammy wonderfulness (totally a term) and the bit of thyme and salt kept it from being too sweet. Awesome recipe!!

      Reply

  32. Diana

    I’ve been roasting the endless amount of plums i have too eating it with my oatmeal, yogurt and yes the occasional scoop of ice cream. Delicious summer!

    Reply

  44. Seanna Lea

    I wonder if I have time to make this tonight. I don’t have yogurt, so I could probably wait (for that matter I only have the olive oil, sugar and salt) until Tuesday when I can get farmer’s market plums.

    Reply

  50. Sini

    One of the great things about the end of summer are the stone fruits (and apples!). I love plums and this seems like the perfect way to start the day with. I’m always looking at roasted fruits like ‘oooh, those surely are super delicious’ but have never actually roasted them myself. kind of odd. have to change that.

    Reply

  59. kiki

    this looks simply delicious. especially because i’ve been eating greek yogurt + granola + blueberries in the morning and have been craving something new for breakfast.

    and yes, please do share another note to self post. they’re some of my faves.

    Reply

  62. Brenda

    The no futz recipe is rather timely for me, thank you! Tomorrow. Yes, tomorrow holds a place for these plums. You are a gem!

    Reply

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