ROASTED PLUMS AND RUM RAISINS

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Roasted Plums and Rum Raisins image

Late-season plums are easily halved, topped with rum-soaked raisins, and then roasted in their juices. They make a compelling dessert, whether served alone or embellished with crisp German-style waffle cookies and a dollop of cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

1/4 cup raisins
1/4 cup dark rum
6 to 8 black plums, peeled, halved, and pitted
1/4 cup light-brown sugar
1/4 teaspoon ground cinnamon
1/4 cup creme fraiche (or substitute whipped cream or ice cream)
1 package German-style waffle cookies

Steps:

  • Preheat oven to 450 degrees. Soak raisins in rum until plump, at least 10 minutes.
  • Place plum halves, cut side up, on a rimmed baking sheet. Sprinkle each with sugar and cinnamon, and top with raisins and rum. Roast until golden and bubbling, 15 to 18 minutes.
  • Divide among bowls, and top with creme fraiche. Serve with cookies.

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