In abundance at this time of the year, roasted plums can be used in all sorts of dishes. Roasted plums on their own are great for breakfast or as an accompaniment to vanilla ice cream for dessert. For me, the addition of a little cinnamon and fresh rosemary sprinkled over the top gives it a hint of being old-fashioned.

2 kilos of plums, de-stoned and halved

2 tablespoons brown sugar (Cassonade)

½ teaspoon of cinnamon


Fresh rosemary

  • Line the bottom of a tart dish with greaseproof paper
  • Sprinkle the sugar and cinnamon over the paper
  • Drizzle about two tablespoons of honey
  • Arrange the plums. This will probably result in being two layers
  • Cover with foil and cook for ½ hour or so in an oven at 180oC
  • Remove from the oven, allow to cool, place in the fridge
  • When really cool, remove the foil and place a plate over the dish. Turn over and the plums should slowly sink onto the plate as you take the cooking dish away. Remove the paper from the top of the plums and sprinkle with rosemary
  • Serve with vanilla ice cream or creme fraiche

mylittledordognekitchen…all recipes are cooked from my little kitchen at home in the Dordogne. I follow the seasons and only use what is available at the time. Here you won’t find complicated recipes with lots of ingredients to measure. That’s not my style. My recipes are not about precision. They are casual, basic and easy to throw together.