Boozy Amaretto and Vanilla-Roasted Plums
These plums might just change your life.
They came about after I had a punnet of 'ripe at home' plums. You know, those ones from the supermarket that never really fully ripen. I threw them on a roasting tray, dribbled over a bit of liqueur and some vanilla and they emerged, 20 minutes later - soft, sweet and infused with Amaretto. You could serve these hot with whipped cream or custard - or alongside some vanilla ice cream.
Here's how you make them:
Wash and dry a punnet of plums and cut them in half, twisting so the two halves separate. Tease the stone out of the centre and throw it away.
Cut the now de-stoned plums into wedges and arrange in a single layer on a greaseproof-paper lined baking tray. Heat the oven up to 200ºC/gas mark 6.
Drizzle a teaspoonful of vanilla bean paste and 1 tbsp coconut oil over the plums and slosh over a glug of Amaretto liqueur. Toss everything together with your hands so they're well-coated and slide into the oven for 20 minutes, or until soft.
What would you serve them with?
OK, well maybe not your life, but they are insanely good.
They came about after I had a punnet of 'ripe at home' plums. You know, those ones from the supermarket that never really fully ripen. I threw them on a roasting tray, dribbled over a bit of liqueur and some vanilla and they emerged, 20 minutes later - soft, sweet and infused with Amaretto. You could serve these hot with whipped cream or custard - or alongside some vanilla ice cream.
Here's how you make them:
Wash and dry a punnet of plums and cut them in half, twisting so the two halves separate. Tease the stone out of the centre and throw it away.
Cut the now de-stoned plums into wedges and arrange in a single layer on a greaseproof-paper lined baking tray. Heat the oven up to 200ºC/gas mark 6.
Drizzle a teaspoonful of vanilla bean paste and 1 tbsp coconut oil over the plums and slosh over a glug of Amaretto liqueur. Toss everything together with your hands so they're well-coated and slide into the oven for 20 minutes, or until soft.
What would you serve them with?
I'd go with natural yoghurt or maybe Creme Fraiche
ReplyDeleteSounds good!
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