Roasted Sugar Plums

Roasted Sugar Plums

Summer yields such exquisite bounty-so much to cook in so little time!  I feel a sense of urgency and force myself to take deep calming breaths as I approach the Farmer’s Market or weave my cart through the local grocery produce displays.

Stone fruits are no exception-and such great prices to be had!  Golden Meadow Plums and apricots are on sale at Meijer’s through Saturday for $.99, organic plums are only $1.79#. I have some leftover sour cream in my fridge; dinnerFeed is decided.  This quick recipe will give me more time to contemplate my next recipe!

If you’d prefer a more substantial dessert, serve the sugar plums over slices of angel food or pound cake or spooned over vanilla ice cream. A sprig of mint or orange zest would be a lovely garnish.

Recipe: Roasted Sugar Plums


  • 2 pounds ripe plums,any variety, washed,unpeeled, pitted and sliced into large pieces
  • 4 tablespoons brown sugar plus additional for sprinkling
  • 3/4 cup sour or Devon cream, creme fraiche or plain yogurt
  • Fresh mint sprigs or orange zest (optional garnish)


  1. Preheat oven to 425˚.
  2. Toss plum slices with 4 tablespoons sugar; place on foil-lined baking sheet. Roast plums until they are soft, 12-18 minutes. Remove from oven and let cool slightly.
  3. Spoon plums into individual bowls. Top with a dollop of sour or Devon cream, creme fraiche or plain yogurt. Lightly sprinkle with brown sugar, garnish if desired, and serve.

Active Time: 10 minutes

Roast Time: 12-18 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

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