Roasted Italian Plums Recipes

SPICY OVEN-ROASTED PLUMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
• Place the plums, cut-side up, in a single layer in the baking dish.
• Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
• Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

ITALIAN PLUM TART

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

ROASTED PLUM TOMATOES

Steps:

• Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet; toss with oil, thyme, salt, and pepper until coated. Arrange in a single layer, cut sides up. Bake until soft, about 30 minutes.

PORK TENDERLOIN WITH ROASTED PLUMS

Steps:

• Preheat oven to 400°F.
• Trim the pork tenderloin of any excess fat. Use a mortar and pestle to crush the peppercorns, marjoram, rosemary and garlic powder together. Sprinkle the spices around the meat and wrap in plastic wrap. Set aside for up to 15 minutes. (If you are going to let this rest longer, place in fridge and remove 15 minutes before cooking.).
• To roast plums, place the fruit skin side to the bottom of the pan and leaves from 2 rosemary sprigs in an 8-inch-square baking dish.
• Whisk water, balsamic vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons (turbinado or white) sugar.
• Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes.
• Once the meat has sat for 15 minutes, heat olive oil in a cast iron skillet (or another oven proof pan). Cook the meat for 5-6 minutes turning so that all sides of the tenderloin are browned. Place skillet in the oven and cook until the meat reaches 155 degrees, about 12-15 minutes. Once done, remove the pork from the oven and let rest for 10 minutes. (In that time the meat will reach the desired 160 degrees.).
• Once the plums are done roasting, discard the rosemary and the vanilla bean. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high and cook until reduced to 1/2 cup, 6 to 8 minutes. Whilst reducing the sauce tent the plums with foil over the roasting pan. (I would suggest not starting your reduction until the meat is cooked and resting.).
• After the meat has rested, carve on the diagonal into slices about 1/4 to 3/8 inch thick.
• To serve place a quarter of plums onto the plate. Place the pork on top and drizzle with the balsamic reduction. Garnish with additional rosemary if desired.