HONEY-ROASTED PLUMS WITH THYME AND CRèME FRAîCHE
Categories Dessert Roast Quick & Easy Plum Honey Thyme Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 475°F. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts. Cook 2 minutes, stirring constantly (mixture will bubble vigorously). Add plum halves, cut side down. Cook plums without stirring for 2 minutes. Turn plums over and transfer skillet to oven. Roast until caramel is deep brown, checking frequently to prevent burning, about 4 minutes.
- Divide plum halves among 6 plates. Spoon sauce from skillet over plums, leaving most of thyme sprigs behind. Drizzle plums with crème fraîche, garnish with additional thyme sprigs, and serve.
HONEY-ROASTED PLUMS
This is a terrific light dessert. If you leave off the cream-cheese topping, it becomes a lovely accompaniment to roast chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place butter in a 3-quart shallow baking dish; melt in preheating oven, about 3 minutes.
- Add honey and orange juice to dish; stir until combined. Arrange plums, cut side down, in baking dish. Bake until tender and juicy, 25 to 30 minutes, turning plums over during final 10 minutes of baking and spooning juices over fruit. (If needed, add 1 to 2 tablespoons water to dish to prevent scorching.)
- Meanwhile, in a small bowl, stir together cream cheese and milk until blended. Spoon cream-cheese mixture on plums, and drizzle with pan juices. Serve plums warm or at room temperature.
Nutrition Facts : Calories 236 g, Fat 7 g, Fiber 2 g, Protein 2 g
HONEY-ROASTED PLUMS WITH THYME
Make and share this Honey-Roasted Plums With Thyme recipe from Food.com.
Provided by LizzieBug
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven the 475°F.
- In a large, ovenproof skillet (nonstick is easiest) over medium-high heat, stir in the brown sugar, honey, unsalted butter, and thyme.
- Allow butter to melt and cook for 2 additional minutes, stirring constantly. The butter mixture will be very bubbly.
- Add the plum halves, cut side down, to the butter mixture.
- Cook the plums for 2 minutes, undisturbed.
- Turn the plums over, cut side up, and transfer the skillet to the oven.
- Roast the plums until the caramel sauce is a deep brown color, between 4 and 6 minutes. Check frequently to prevent burning.
- Remove the plum halves to plates and spoon the sauce over the plums, leaving the thyme sprigs in the skillet.
- Serve warm with a dollop of crème fraîche (optional) and an additional thyme sprig for garnish.
Nutrition Facts : Calories 219.6, Fat 8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 9, Carbohydrate 39.3, Fiber 1.6, Sugar 37.1, Protein 0.9
HONEY-ROASTED PLUMS WITH MASCARPONE CREAM AND BRITTLE
Star anise, orange zest, and cinnamon infuse roasted plums and the vibrant liquid they exude with a panoply of flavors. The tender fruit is juxtaposed against a cloud of whipped mascarpone and shards of honey brittle that shine like jewels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Make the honey brittle: Lightly coat a rimmed baking sheet with cooking spray. Bring corn syrup and honey to a boil in a small saucepan, and cook until it registers 300 degrees on a candy thermometer (hard-crack stage). Carefully pour honey mixture onto baking sheet, tilting the sheet to spread mixture into a thin layer. Let cool completely. Break brittle into jagged pieces. (Brittle can be stored for up to 2 weeks.)
- Make the roasted plums: Preheat oven to 350 degrees. Combine port, honey, star anise, vanilla seeds and pod, orange zest, and cinnamon stick. Place plums in a small ovenproof pan or baking dish, and pour the port mixture over the top. Roast, basting halfway through, until plums soften and liquid has reduced to a syrup, about 30 minutes. Let cool on a wire rack, then discard whole spices.
- Beat heavy cream in a medium bowl until soft peaks form. Gently fold in mascarpone. Divide plums among 4 bowls. Drizzle each with syrup from pan. Top each with a spoonful of mascarpone cream and a piece of brittle. Serve immediately.
FOCACCIA WITH HERBED-HONEY PLUMS AND PROSCIUTTO
Featuring a combination of tart plums, sweet honey and salty prosciutto, this focaccia is delicious as a snack or appetizer and also as a light lunch when paired with a salad. Go with fresh, ripe but firm plums as they will soften once baked. The herb of choice is rosemary, but any fragrant, woodsy herbs, such as thyme, marjoram or oregano work well, too. Letting the dough ferment slowly in the refrigerator builds more flavor. The dough can be refrigerated up to 3 days in advance of baking.
Provided by Yewande Komolafe
Categories dinner, lunch, snack, breads, appetizer, main course
Time 2h30m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, whisk together the yeast and warm water. Let stand until foamy, about 5 minutes.
- Using a wooden spoon, stir the flour, sugar and 1 tablespoon salt into the yeast solution and mix until a shaggy dough forms. Add 3 tablespoons olive oil and fit the mixer with the dough hook. Beat on medium speed to knead until smooth and elastic, 5 to 10 minutes.
- Lightly oil a large bowl. Transfer dough to the bowl and turn to coat lightly with oil. Cover bowl with a clean dish towel. Set in a warm place until dough has doubled in size, 1 to 2 hours.
- While dough is rising, combine the honey and herbs in a small pot. Gently warm over low for 8 minutes. Remove from heat and let herbs steep until ready to use.
- In a medium bowl, toss the plums with 2 tablespoons of the herbed honey. Sprinkle with 1 tablespoon olive oil and the remaining ½ teaspoon salt and mix.
- Spread remaining 2 tablespoons olive oil on a half-sheet pan. Transfer the dough to the pan and, using your hands, pat into an oval, about ½-inch thick, leaving about a 1-inch border between the dough and edges of the pan. Allow the dough to rise to about 3/4-inch thickness, uncovered, 20 to 30 minutes. Meanwhile, heat oven to 400 degrees.
- Use your fingers to make dimples all over the surface of the dough. Top the dough with the herb sprigs from the honey (reserve the honey) and the sliced fruit. Discard any liquid from the fruit. Drizzle the top all over with olive oil. Bake until the dough is light golden brown and the fruit is cooked through and soft, about 25 minutes.
- Dab the surface with the herbed honey while the focaccia is still hot. Allow to cool slightly before topping with the prosciutto. Move the bread to a board and cut into squares while warm to serve.
HONEY-ORANGE POACHED PLUMS
This simple pudding is light and seasonal- flavour your fruit with orange blossom water and sweet honey then serve with crunchy biscuits
Provided by Sarah Cook
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Put the plums in a pan with just enough water to cover them, then pour over the honey, orange blossom water and juice. Bring to a simmer, then cover and cook for 15 mins until the plums are tender through to the stone, but not mushy.
- Using a slotted spoon, lift out the plums to a serving dish. Bring the liquid back to the boil and simmer to a thin syrup. Pour over the plums and leave to cool. (You can peel the plums to serve, if you like a posher finish.)
- Serve with crunchy biscuits like our Honey-bread biscuits (see 'Goes well with'), and Greek or frozen yogurt.
Nutrition Facts : Calories 195 calories, Carbohydrate 48 grams carbohydrates, Sugar 46 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein
PAN ROASTED DUCK BREASTS WITH ROASTED HONEY PLUMS
This recipe has been saved in my file for years. Now that I have found a source for duck breasts it's on the top of my list to make for a romantic dinner for two.
Provided by Geema
Categories Duck Breasts
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat honey in heavy large skillet over medium heat until bubbles form.
- Add plums, cut side down and cook unti light brown, rearranging plums occasionally to cook evenly and adding water by tablespoonfuls as needed to prevent burning, about 8 minutes.
- Turn plums over. Tuck rosemary sprigs between plums.
- Cook 3 minutes.
- Transfer plums to a plate. Add port to skillet and simmer until sauce is reduced to 2/3 cup, stirring and scraping up any browned bits, about 3 more minutes.
- Mix in butter. Season to taste with salt and pepper.
- Return plums to skillet. (Can be prepared 4 hours ahead, letting stand at room temperature.).
- Using shapr kinife, score duck skin every 3/4 inch on diagonal, cutting almost throught to meat. repeat in opposite direction, creating 3/4 inch diamond pattern.
- Sprinkle duck with salt and pepper.
- Place duck, skin side down in skillet over midium heat; cook until skin is brown and crisp and the fat has rendered, about 9 minutes.
- Turn duck and cook to desired doneness, about 5 minutes longer for medium-rare.
- Transfer duck to plate; tent with foil to keep warm. Let rest 5 minutes.
- Rewarm plums with sauce over medium heat, turning plums occasionally, about 3 minutes. cut duck crosswise into into 1/3 inch slices and fan on plates.
- Garnish with plum halves; spoon sauce over duck and serve.
Nutrition Facts : Calories 689.3, Fat 29.3, SaturatedFat 8.9, Cholesterol 334, Sodium 227.7, Carbohydrate 29.6, Fiber 1.9, Sugar 24.1, Protein 59.9
RED WINE HONEY CAKE WITH PLUMS
Honey cakes are an inevitable part of the Rosh Hashana meal, but this one, with its deep, spicy flavor and gorgeous hue, will be welcome any time of year.
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Place a rack in the middle of the oven; heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan, including center tube.
- In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
- In another large bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.
- Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.
- Meanwhile, pit and quarter plums. In a medium bowl, toss plums with remaining 2 tablespoons honey and the thyme. Add more honey to taste and let macerate for at least 30 minutes. Serve cake sliced and garnished with plums and thyme branches.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 20 grams, Carbohydrate 70 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 231 milligrams, Sugar 49 grams, TransFat 0 grams
HONEY PLUMS
Steps:
- Cover the bottom of a saute pan with honey. Place over low heat to warm the honey. Then add the plums, cut side down. Cook for 5 to 6 minutes or until the cut sides are slightly browned. Turn the plums and cook for another 3 minutes or until the fruit is soft but not mushy. Serve with ice cream.
HONEY-GLAZED GRILLED PLUMS
Make and share this Honey-Glazed Grilled Plums recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat a grill to medium.
- Toss plums and 2 tablespoons honey in a large bowl.
- Liberally brush a grill rack with oil.
- Grill the plums, flesh side down, on the rack until lightly browned.
- Turn and grill on skin side until plums soften and are warmed through
- Serve 2 plum halves with 3/4 cup yogurt immediately.
Nutrition Facts : Calories 297.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 2.2, Sodium 95.2, Carbohydrate 59.6, Fiber 1, Sugar 58.3, Protein 4.9
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