Friday, 21 September 2012

French Food Friday....Oven-cooked plums

Photo and recipe from here

 

It is plum season here in SW France, hence we have an abundance of them at our house.

Today's recipe is a simple but very yummy one especially when served warm with either cream or icecream......

Oven-cooked plums


Serves 4-6
12-16 ripe plums or apricots, halved
15g cube of soft butter
60g vanilla sugar
2 vanilla pods
4 tbsp dark or golden rum
To serve
Cold pouring cream or vanilla icecream, if you prefer

Step 1) Set the fruit, cut sides up, in a large heatproof baking dish or lined roasting pan rubbed generously with butter. Sprinkle half the vanilla sugar over the fruit.

Step 2) Pre-heat the grill to the highest setting. Place the fruit under the grill and cook for 8-12 minutes or until dark, sticky and almost collapsed. (Or pre-heat the oven to 230°C, Gas Mark 8 and bake near the top for 20-30 minutes.)


Step 3) Halve the vanilla pods lengthwise, scrape out the seeds and mix these with the remaining sugar. Stir in the rum to make the syrup. Crisscross the empty vanilla pods over the fruit and drizzle with the rum and vanilla syrup. Serve warm with cream or icecream. 

...bon appetit à tous, Leeann x

4 comments:

  1. Leeann,

    This recipe sounds delicious and simple. Very French! Here in the States, it is the end of Peach season. I think this method of preparation would work well with other stone fruit. Do you recommend using very ripe fruit or fruit that is on the firmer side? Thanks for posting. I can't wait to try this recipe.

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  2. Oh this sounds completely delish... thank you for the recipe. My parents have an abundance of plums from one little tree in their garden and I have been given quite a few. Happy weekend to you. x

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  3. Dearest Leeann,

    You enjoy your plum season, we don't have them here, only store bought from other regions.
    Happy weekend to you,
    Mariette

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  4. Jackie,

    I would use ripe fruit as I think that they have more flavour and are often sweeter but that is just my opinion and I am sure that if you used firmer fruit there would not be a huge difference in the end result.

    Amicalement, Leeann

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