On the long list of things that complete me are the following:
Unsweetened, too creamy coffee.
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.
Roasted Plums with Olive Oil, Thyme & Yogurt
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
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.
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!
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.)
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!
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 :)
I think I put my comment in the wrong place, sorry, I wanted to put it in your last post of september 2 :(