Plums are in season and plentiful at the moment. This recipe is a delicious & easy way to use up your plums, the rosemary pairs beautifully with the plum. Alternatively, you can use fresh thyme, it goes equally well with plums. You can keep them in the fridge for up to five days. Eat them with, yogurt, ice cream, with muesli, chia pudding or on top of porridge.
Plums are an excellent source of fibre & vitamin C as well as phytochemicals, neochlorogenic & chlorogenic acid, both well documented to have anticancer & anti-inflammatory effects.
· 500g plums (or a combination of stone fruit)
· 5 g (¾ oz) butter, softened
· 2 tbsp maple syrup
· 2 sprigs rosemary
To make the rosemary roasted plums, preheat the oven to 180°C/350°F (fan-forced). Line a roasting pan with baking paper. Halve or quarter the plums, depending on size, and remove the stones. Place in the prepared pan. Dot the butter over the fruit, drizzle with the maple syrup. Add the rosemary and roast for 15–20 minutes, basting the fruit after 10 minutes, or until the fruit is tender and there are juices in the base of the pan.