Best Roasted Italian Plums Recipes

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SPICY OVEN-ROASTED PLUMS



Spicy Oven-Roasted Plums image

Several years ago I was looking for a recipe to take advantage of our bumper crop of plums, and came across a recipe similar to this. After tweaking a bit, I have come up with a very versatile version that my family and friends love. Season with ground white pepper and use it as a side dish for pork or chicken. Sprinkle with toasted almonds and spoon it over vanilla bean ice cream, angel food, or pound cake for dessert! Play around with the spice combination by adding cloves, allspice, or cayenne. Be adventurous!

Provided by JJOYB53

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 35m

Yield 4

Number Of Ingredients 8

4 plums, halved and pitted
½ cup orange juice
2 tablespoons packed brown sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon cumin
⅛ teaspoon ground cardamom
¼ cup toasted slivered almonds

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).

Nutrition Facts : Calories 112.7 calories, Carbohydrate 19.1 g, Fat 3.7 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 3.1 mg, Sugar 16 g

ROASTED PLUM CHUTNEY



Roasted Plum Chutney image

Provided by Ina Garten

Categories     condiment

Time 50m

Yield 2 cups

Number Of Ingredients 12

1 tablespoon good olive oil
1/4 cup small-diced shallots (1 large)
1 1/4 pounds ripe red or purple plums, pits removed and cut into wedges
1 Granny Smith apple, peeled and 1/4-inch-diced
1/4 cup dark brown sugar, lightly packed
1/4 cup freshly squeezed orange juice
2 tablespoons Port wine
1 (3-inch) cinnamon stick
2 whole star anise
1/8 teaspoon ground mace
1/4 teaspoon kosher salt
Cheese and crackers, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
  • Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

PORK TENDERLOIN WITH ROASTED PLUMS



Pork Tenderloin With Roasted Plums image

The unmistakable pairing of pork and fruit takes a new spin in this recipe inspired by a recipe from Eating Well magazine. Here the roasted plums are contrasted with a savory combination of peppercorns, balsamic vinegar and rosemary that will transport you to the rolling hills of Italy in less than an hour. Using pork tenderloins helps make this both fast as well as healthy. Serve with mashed potatoes and green beans for rapture on a plate.

Provided by justcallmetoni

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb black plums (4-6 plums) or 1 lb red plum, pitted and cut into sixths (4-6 plums)
2 sprigs fresh rosemary, plus more for garnish
1/2 cup water
1/2 cup balsamic vinegar
6 tablespoons turbinado sugar or 6 tablespoons white sugar, divided
12 black peppercorns, crushed
1 vanilla beans, split or 1/4 teaspoon vanilla extract
2 teaspoons extra virgin olive oil
1 lb pork tenderloin, trimmed of fat
1/2 teaspoon peppercorn
1/8 teaspoon marjoram
1/8 teaspoon dried rosemary
1 pinch garlic powder

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.

Nutrition Facts : Calories 237.6, Fat 8.8, SaturatedFat 2.5, Cholesterol 74.8, Sodium 58.1, Carbohydrate 15.8, Fiber 2.7, Sugar 11.3, Protein 24.6

ROASTED PLUM TOMATOES



Roasted Plum Tomatoes image

These roasted plum tomatoes are delicious alone or in salads.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 5

8 plum tomatoes (about 1 1/2 pounds), halved lengthwise
1 tablespoon olive oil
1/4 teaspoon dried thyme
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

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.

Nutrition Facts : Calories 66 g, Fat 4 g, Fiber 1 g, Protein 1 g

OVEN-ROASTED FRUIT



Oven-Roasted Fruit image

Provided by Ina Garten

Categories     dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

6 peaches, pitted and cut into quarters or eighths
6 plums or Italian prune plums, pitted and quartered or halved
1/2 cup sugar
2 cups fresh raspberries
2 tablespoons orange juice

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes. Sprinkle with the sugar, and then top with the raspberries. Bake for 20 to 25 minutes, until tender.
  • Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
  • Remove from the broiler and sprinkle with orange juice. Serve warm, at room temperature, or chilled.

ITALIAN PLUM TART



Italian Plum Tart image

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder

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.

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