Boozy Amaretto and Vanilla-Roasted Plums

These plums might just change your life.

 

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?