Baked Plums with Ginger

Baked Plums with Ginger

As mentioned in a previous post, we have had so many plums from our little plum tree. I’ve given them away, made jam, made desserts and also had them every morning for breakfast. We had just enough left over for one last gasp … a delicious tray of baked plums with ginger. The original recipe used Marsala in the sauce but as I didn't have any, I substituted with a sweet, sticky dessert wine which worked well. Served with creamy Greek yoghurt, these were a treat worthy of our last taste of summer fruits.

Ingredients

  • As mentioned in a previous post, we have had so many plums from our little plum tree. I’ve given them away, made jam, made desserts and also had them every morning for breakfast. We had just enough left over for one last gasp … a delicious tray of baked plums with ginger. The original recipe used Marsala in the sauce but as I didn't have any, I substituted with a sweet, sticky dessert wine which worked well. Served with creamy Greek yoghurt, these were a treat worthy of our last taste of summer fruits.
  • Baked Plums with Ginger
  • Slighty adapted recipe from Italy on my Mind
  • 10-12 plums, I used Narrabeen (original recipe used 6 nectarines, so you could do that too)
  • 1½ tspns grated fresh ginger
  • 50g brown sugar
  • juice of ½ lime
  • 2 tblspns sweet dessert wine (original recipe used Marsala)
  • ½ cup water
  • Halve the plums (or nectarines) and remove the stones. Heat the oven to 180c. Pop the plums into a bowl along with the ginger, sugar, lime juice and dessert wine. Give everything a good toss around until the plums are nicely coated. Place the plums cut side up in a roasting tray that has been lined with baking paper. Pour the water into the tray and bake for 20 minutes. Fruit should be cooked but still firm and retaining its shape. Serve the plums with the gorgeous sauce spooned over.
Read the whole recipe on Lets Feast