Fun with Plums
October 28, 2009
Don't you love those easy recipes that look and taste like you spent forever in the kitchen?
Here's another one to keep handy. Roasted plums ...
If you receive MS Everyday Foods, you probably already saw the plum recipes in the September issue. The day after I received my issue, I happened to see a bag of 12 ripe plums for $1 at the grocery store, so I thought experimentation was in order.
As you may know, my girlfriends and I do Friday Morning Coffee every week. Lately we have been trying new breakfast dishes and using each other as guinea pigs. That's what good friends are for, right? Plus, I had just-add-water blueberry muffins as backup.
They are now in heavy rotation. Because you know what? Oh my yum.
And cream cheese with sugar.
And this is the deliciousness that you must try. I made this dish three times before I even remembered to photograph it because I wanted to lick it off the plate right them. Ahem.
Here's the deal.
MSEF Roasted Plums (A la miss chris):
plums (one per serving)
lemon or orange zest, if you have one
Half the plums, remove the pits.
Place the plums cut side down in a roasting dish or oven-safe skillet.
Put a pat of butter on top of each.
Sprinkle brown sugar over each.
If you have some, grate lemon or orange zest over the top.
Slam them in the over for 30 mins.
But, set your timer for 18 or so...Because now you are going to throw some biscuits on a sheet and put them in with the plums for the last 12 minutes. Genius!
Then grab some cream cheese and fold in some sugar to taste. You might see if you have some whipped cream, too. Just because everything tastes better with whipped cream.
When it's all done, drizzle some OJ over the plums and swirl it around a bit to create a little jus. YUM. Cut the biscuits in half, smear some cream cheese mixture on top, put a plum on each biscuit side. Drizzle some of that yummy plum juice from the pan over each plate, for dipping and because it looks fancy. Oh my goodness.
Top with whipped cream if you feel like it. I do.