Honey & Rosemary Roast Plums

The only thing that seems to be growing in abundance in my herb garden at the moment is Rosemary. I was looking for a different way to use this versatile herb and came across this recipe in a vegetarian cookbook and I just had to give it a go. I have modified the sweetness to suit my tastes. If you prefer it sweeter, you can add more honey.

The Recipe

Total Preparation Time: 15 Mins + Cooling       Total Cooking Time: 25 - 35 Mins       Serves: 4

• 350g Ripe Plums, halved and stoned
• 3-4 Fresh Rosemary Sprigs
• 3 Tbsp Clear Honey
• Juice of 1 Orange
• 100ml Double Cream
• Crunchy Granola - to serve

1. Preaheat the oven to 190° / 170° fan forced. Line a baking tray with baking paper. Arrange the plums cut side up in the tray, making sure that they are in a single layer. Arrange the rosemary sprigs among the fruit.
2. Mix together the honey and orange juice, then pour over the top of the plums. Cover the dish with foil and bake for 25 - 30 minutes, or until the plums are tender. The exact time will depend on the size of your fruit. Leave to cool for 15 minutes, then remove the rosemary.
3. Divide the plums and their juices among four bowls. Top with double cream and a sprinkling of granola.

The Verdict

This is a dish that is definitely more than the sum of its parts. The rosemary perfumes through the juices without overpowering them. If double cream is too heavy for you in the morning, you can always substitute it with Greek yogurt - why not try a combination of the two? If you are unable to find plums, nectarines, peaches and apricots would work very will in their place.