Roasted Autumn stone-fruit
I love autumn. Things get cosy, my tea consumption increases three-fold and flavours get warmer.
I was craving something warm and semi-sweet, but I didnt want anything too heavy. So I decided to make some roasted plums which I could have as a dessert and as an element in a warm breakfast.
I used two varietals of plums, one sweet and one not-so-sweet, but nectarines or peaches would work just as well.
- Approximately 10 fruits, halved, with stones removed if you like. I used plums in this instance.
- 1/2 Tbs of honey (or to taste if fruit is slightly more tart)
- 6 sprigs of fresh thyme
- Equal amounts of olive oil and butter to cover fruit and base of pan. If you don't want any dairy in the dish, just double up on the olive oil.
- I grilled my plums for a few minutes on a griddle before putting them into the oven, but that is optional.
- Place all ingredients into an oven roasting pan and toss through the oil/butter/honey so that the fruit is coated.
- Roast uncovered on 160 degrees for about an hour or until the fruit is soft and caramelised.
- Serve warm with coconut milk, or add to porridge for sweetness.
- Try this with peaches, apricots or even prunes.