Add to Cookbook Print Friendly Email Recipe Add to Shopping List
(0 recipes)

Recipe Servings: 6 servings Description: 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. Allergens: Beet, Brewers yeast, Corn, Fermented, Fructose, Fruit/vegetable, Grape, Pepper, Spices, Sugar, Sugar cane, Vanilla, Vinegar, Yeast Ingredient List:

Qty	Name
10	black peppercorns
1/2 cup	water
1/2 cup	balsamic vinegar
6 tablespoons	sugar , divided
1	vanilla bean , split
12	plums , small, unpeeled
8 sprigs	rosemary , fresh, divided

- User not logged in. Please log in to show allergy risk for each ingredient.

Instructions: 1. Preheat oven to 400.

2. 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 ixture over plums. Nestle 2 rosemary sprigs around plums into vinegar mixture. Sprinkle eveny with 2 tablespoons sugar.

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

4. 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.
Member Feedback: No feedback has been left for this recipe. Please login to be the first to comment on this recipe!
Miscellaneous: Created: June 24th, 2007
Last Updated: April 20th, 2008
Source of Recipe: Cooking Light magazine
Filed Under: Desserts




Back