Tender roasted plums in a deliciously sweet and fragrant syrup. These Roasted Plums with Thyme and Brown Sugar are the perfect simple dessert. Served with fresh cream or vanilla ice cream they are delicious and so beautiful.
Aren’t these roast plums beautiful!!!! The colours are so vibrant!!! Seriously the syrup really is that beautiful red colour.
The whole things was gorgeous before I even put it into the oven!!! Just check out these stunning plums before they were even baked!
Once you have sprinkled these plums with brown sugar and poured water around them, they are baked in a moderately hot oven. This gives you tender plums that still hold their shape. As they cook they release wonderful juices that combine with the water and thyme to create an amazingly flavoured bright scarlet syrup. It is vibrant and delicious!
How to Roast Plums
Although it is almost just a case of cutting the plums open and putting them in the oven, I have a few little tips to make sure your roasted plums are the best they can be:
- Try and use plums that aren’t quite ripe. This makes it easier to cut them in half and to remove the stones.
- Keep the temperature of the oven at 400ºF (200ºC). Any hotter and the sugars start to burn before the plums are tender and any cooler and you need to cook them for longer and the fruit breaks apart and stews in the syrup.
- When you sprinkle over the sugar try and get half over the plums and half around the edges. This allows the top of the plums to caramelize but also ensures the liquid is syrupy and sweet.
- When pouring over the water, try to get it in and around the plums rather than over the top of them, this creates the best syrup and leaves some sugar on the plums.
What to serve with Roasted Plums
These plums are so yieldingly tender and the syrup, that forms as they cook, is sweet and floral so they are perfect for serving with nothing more than a dollop of thick cream.
They are also delicious served with vanilla ice cream.
If you want to add some texture to them then crumble over a digestive biscuit just before you serve. That mixed with the sweet syrup and the cool cream makes this taste like a deconstructed cheesecake!
p.s any leftovers are great stirred into porridge or mixed through greek yoghurt for breakfast.
If you aren’t a fan of thyme then these are fabulous with fresh rosemary as well.
Or skip the herbs and add a star anise to the water.
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Roasted Plums with Thyme and Brown Sugar
- 6 plums underripe work best
- 1/4 cup brown sugar
- 6 thyme sprigs
- 1/2 cup water
- pinch sea salt
- Pre-heat oven to 200ºC/400ºF.
- Cut each plum in half and carefully twist them apart.
- Use a spoon to gently remove the stone.
- Pull the tips from the end of the thyme and reserve for serving then place the thyme sprigs in the bottom of a roasting dish.
- Place the plum halves on top of the herbs cut side up.
- Sprinkle the brown sugar over the plums, then carefully pour the water around the plum.
- Roast for 15 minutes until the plums are soft and a rich syrup has collected in the bottom of the dish.
- To serve, spoon over a little syrup, add a spoonful of cream and a garnish of fresh thyme and the merest sprinkles of sea salt.