September 27th, 2012
Do I sound bossy when I tell you what to do in the title? When I can’t wait until you dig into the post to start ordering you around? Or do you kind of like it? Either way, I’m being bossy because I care. Because I know what’s good for you. And for your family.
These roasted plums are bites torn from the autumn heavens. Fresh Italian plums sprinkled with sea salt, olive oil and, if you like, honey…
…then roasted until they are soft, but still shapely, and oozing a velvety syrup.
You can stop there. Italian plums are gorgeous right now and, just like with these quick Sauteed Italian Plums, you can use roasted plums to jazz up plain yogurt, top roasted pork loin, pile on pancakes, tuck into crepes, top off ice cream or oatmeal. Or, of course, you can pop them into your mouth straight from the oven.
I’d encourage you to go all the way, though. (If you don’t eat ham, at least add a dollop of fresh ricotta.) I also approve of gilding the lily: drizzle your ricotta-stuffed, prosciutto-topped plums with more honey, balsamic or vincotto if you’re fancy.
This deliciousness is not just for grown ups. (What here on OHM ever is?!) The hungry boy practically jabbed the hungry papa in the ribs to get to his third helping. And the hungry baby enjoyed these sans ham. If, unlike me, you have a real hungry “baby” in the house (mine is about to turn three!), puree roasted plums with ricotta for a delicious spoonful that’s safe for eaters 6 months and up.*
See, it’s good when I’m bossy. Right?
Roasted Plums with Ricotta and Prosciutto
(can be adapted for kids 6+ months)*
Prepare 1-2 plums per person depending on your menu
Flake sea salt
Honey* (optional, depending on how naturally sweet your plums are)
Fresh ricotta, about 1 teaspoon per plum (check your local cheese shop or specialty food store for fresh, or make your own)
Prosciutto, about 1 slice per plum
Balsamic vinegar, to garnish (optional)
1. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper; set aside. Wash the plums and pull out the stem. Using a paring knife, cut plums in half lengthwise, working around the pit. Split open and pull out the pit. Ripe plums should pull apart easily, but be careful with overripe plums which may squash.
2. Lay plums, cut side up, on prepped baking sheet. Sprinkle with salt, olive oil and honey. Bake in the oven for about 35 minutes, until they are juicy and soft all the way through. Exact cooking time will vary depending on your oven and the size of your plums.
3. Remove plums from oven and allow to cool to the touch. Dollop about a 1/2 teaspoon of ricotta into the center of each plum half. Drape 1/2 a slice of very thinly sliced prosciutto over the ricotta. Sprinkle with sea salt and, if desired, drizzle with just a touch of honey or balsamic vinegar. Serve warm.
*Note: Do not use honey if sharing with children under 12 months old due to the risk of botulism (which persists even when honey has been cooked). Hand over a roasted plum, with or without ricotta, to finger food eaters. For younger children, blend plums, with or without ricotta, to make a tasty puree. (Add cinnamon or cardamom for extra yum!).