Vanilla Roasted Plums

These plums are the perfect accompaniment to roast pork loin. They are also good on top of ice cream or yogurt. Make them now while they are in season, then freeze them to enjoy during winter. Seek out Italian plums as they hold their shape better. Riesling Kabinett from Germany used here has a floral, light, and slightly sweet flavor. However, apple cider or orange juice make good alternatives. Though not used here, add honey before baking if you wish to sweeten further.

6 servings

INGREDIENTS:

1 ½ pound firm yet ripe Italian plums, halved, pitted (about 20 each)

⅓ cup Riesling Kabinett wine or fruit juice (such as apple cider or orange juice)

2 teaspoons vanilla bean paste

1 teaspoon lemon zest

4 thin slices of lemon, halved

2 tablespoons honey (optional)

DIRECTIONS:

  1. Preheat the oven to 375°F.

  2. Lay the plums skin side down in a single layer in a baking dish. Pour the wine around the plums. Drizzle the plums lightly with the vanilla bean paste. Sprinkle the lemon zest over the top and place the lemon slices around.

  3. Bake until soft yet holding their shape, but not overly baked, for about twenty-five to thirty minutes.

Vanilla Roasted Plums

Vanilla Roasted Plums
Yield: 6 servings
Author:
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
These plums are the perfect accompaniment to roast pork loin. They are also good on top of ice cream or yogurt. Make them now while they are in season, then freeze them to enjoy during winter. Seek out Italian plums as they hold their shape better. Riesling Kabinett from Germany used here has a floral, light, and slightly sweet flavor. However, apple cider or orange juice make good alternatives. Though not used here, add honey before baking if you wish to sweeten further.

Ingredients

  • 1 ½ pound firm yet ripe Italian plums, halved, pitted (about 20 each)
  • ⅓ cup Riesling Kabinett wine or fruit juice (such as apple cider or orange juice)
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon lemon zest
  • 4 thin slices of lemon, halved
  • 2 tablespoons honey (optional)

Instructions

  1. Preheat the oven to 375°F.
  2. Lay the plums skin side down in a single layer in a baking dish. Pour the wine around the plums. Drizzle the plums lightly with the vanilla bean paste. Sprinkle the lemon zest over the top and place the lemon slices around.
  3. Bake until soft yet holding their shape, but not overly baked, for about twenty-five to thirty minutes.

Nutrition Facts

Calories

87.96

Fat (grams)

0.35 g

Sat. Fat (grams)

0.02 g

Carbs (grams)

21.74 g

Fiber (grams)

1.8 g

Net carbs

19.95 g

Sugar (grams)

19.45 g

Protein (grams)

0.88 g

Sodium (milligrams)

0.94 mg

Cholesterol (grams)

0 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

plums
condiment, accompaniment, side dish
American
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Linda HierholzerCondiment