My husband and I spend a lot of summer weekends away from home, so I was thrilled when he had a local commitment that would keep us in Philly. His job was to work. Mine was to not to spend my week’s salary at the farmer’s market. Mission accomplished. I left with only two impulse purchases: organic chicken sausage and a pint of plums.
I ate a plum on the spot, and honestly, it wasn’t the juicy, bright explosion I was hoping for. Fast forward six weeks (eek!) and I discover in the back of my fridge nearly a pint of the saddest, mushiest, most lifeless plums I have ever seen.
I’m a girl who loves a sale, reuses ziplock bags, and is still reeling over the ten dollars that slipped from her pocket last night. I wasn’t about to let those farmers market plums go to waste!
My first thought was to bake with them. But honestly, I couldn’t even get it together to eat the plums. A big baking project wasn’t happening. Instead, with 2 ingredients, one knife, one baking tray, and an oven set on 400 I said goodbye to the saddest plums. Fifteen minutes later I welcomed a gorgeous mess of roasted fruit that upped my breakfast game to gourmet-level deliciousness for the next week.
How to eat roasted fruit:
Or vanilla ice cream
Serve under an oatmeal crumble topping
Or plain with a touch of lemon for dessert
The simplest recipe for any fruit roasted
Any combination and amount of roastable fruit: berries, stone fruit (plums, peaches, cherries, etc), apples, pears, figs, grapes
A few options:
Cut in half
Cut into equal-sized pieces
Heat oven to 400 degrees
Place fruit on a parchment-lined baking tray cut side up
Sprinkle cut side of fruit with just a touch of sugar; cinnamon optional for flavor, butter/oil optional for a richer and juicier final product (you’ll also just need a touch)
Roast 12-30 minutes depending on fruit size