Sugar-Roasted Plums with Balsamic and Rosemary Syrup

Small, sweet, dark purple plums are ideal for this dessert. Balsamic vinegar, water, and seasonings are reduced to an intense syrupy glaze that contrasts with the sugar-coated plums.

Yield: 6 servings (serving size: 2 plums and about 2 tablespoons syrup)

Ingredients

• 1/2  cup  water
• 1/2  cup  balsamic vinegar
• 6  tablespoons  sugar, divided
• 10  black peppercorns
• 1  vanilla bean, split
• 12  small unpeeled plums (about 3 1/2 pounds)
• 8  fresh rosemary sprigs, divided

Preparation

Preheat oven to 400°.

Combine water, vinegar, 4 tablespoons sugar, and peppercorns, stirring with a whisk until sugar dissolves. Scrape seeds from vanilla bean; add seeds and bean to vinegar mixture. Place plums in a 13 x 9-inch baking dish. Pour vinegar mixture over plums. Nestle 2 rosemary sprigs around plums into vinegar mixture. Sprinkle evenly with 2 tablespoons sugar.

Bake at 400° for 20 minutes or until plums are tender (skin will begin to split on some plums).

Remove plums with a slotted spoon to a serving platter. Strain vinegar mixture into a small nonaluminum saucepan; discard solids. Bring vinegar mixture to a boil. Reduce heat to medium-high; cook until reduced to 3/4 cup (about 5 minutes). Pour syrup evenly over plums; garnish with rosemary sprigs.

Nutritional Information

Calories:

141 (6% from fat)

Fat:

1g (sat 0.0g,mono 0.0g,poly 0.5g)

Protein:

1.1g

Carbohydrate:

34.6g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

0.2mg

Sodium:

5mg

Calcium:

6mg