Roasted Plums with Brown Sugar and Crème Fraîche

These roasted plums with brown sugar and creme fraiche are a simple, elegant dessert! Brown sugar adds just the right amount of sweetness.

These roasted plums with creme fraiche are a simple, elegant dessert! Brown sugar adds just the right amount of sweetness. Get the recipe from SavorySimple.net.

Hi everyone! I have been holding on to some news for awhile now and am so excited that I can finally share it with you. In November I will be joining Eva Kosmas Flores from Adventures in Cooking in Tuscany where we will be co-hosting a food photography + styling workshop for Nostrale, an Italian tour company.

These roasted plums with creme fraiche are a simple, elegant dessert! Brown sugar adds just the right amount of sweetness. Get the recipe from SavorySimple.net.

The weeklong workshop will run from November 2-9 and we will be visiting some beautiful locations in small, medieval towns. The first three days will be spent going over the technical aspects of photography including camera equipment and how to use it, working with natural light, food styling, and editing in Adobe Lightroom. After that we will move on to a four day food tour of Tuscany where attendees can put all of their newly learned skills to the test in locations such as Siena, San Gimignano and Chianti! You can see images of some of the places we’ll be visiting below. All of the photos were take by Cintia Soto, who will be one of our tour guides.

I am so excited about this and would love for you to join us! Please let me know if you have any questions.

info + registration

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info + registration

These roasted plums with creme fraiche are a simple, elegant dessert! Brown sugar adds just the right amount of sweetness. Get the recipe from SavorySimple.net.

This dessert is very simple and delicate, and when stone fruits are at their peak this is really my favorite way to enjoy them. Roasting brings out the flavors and the juices. A little butter, some brown sugar and a touch of crème fraîche are all you need. Freshly ground black pepper is optional, but it adds a nice finish. If you’re not a fan of crème fraîche, you can use whipped cream, sour cream or mascarpone.

These roasted plums with creme fraiche are a simple, elegant dessert! Brown sugar adds just the right amount of sweetness. Get the recipe from SavorySimple.net.

Roasted-Plums
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Roasted Plums with Brown Sugar and Crème Fraîche

These roasted plums with brown sugar and creme fraiche are a simple, elegant dessert! Brown sugar adds just the right amount of sweetness.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 62
Author Jennifer Farley

Ingredients

  • 6 ripe but firm plums, halved and pitted
  • 1 tablespoon unsalted butter, softened
  • 2 tablespoons light brown sugar
  • crème fraîche to taste
  • optional: fresh ground black pepper

Instructions

  • Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil.
  • Place the plums cut side up on the baking sheet. Spread a thin layer of butter on top of each plum half and sprinkle with 1 teaspoon of brown sugar. Place the baking sheet in the oven and roast the plums for 15 minutes.
  • Remove the tray from the oven and allow the plums to cool briefly. Use a spatula to carefully move the plums onto serving plates without disturbing the gooey brown sugar tops.
  • Use a spoon to drizzle a small amount of crème fraîche over each plum. If using, top with a small amount of fresh ground black pepper. Serve immediately.

Notes

Whipped cream, sour cream or mascarpone can be used in place of crème fraîche.

Nutrition

Calories: 62kcal | Carbohydrates: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1mg | Potassium: 103mg | Sugar: 10g | Vitamin A: 5.7% | Vitamin C: 7.6% | Calcium: 0.7% | Iron: 0.6%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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  • Those plums look absolutely gorgeous! So do those pictures of Italy…I wish I could join you, especially since that workshop is close to my birthday. But unfortunately it won’t happen this time around.

  • Roasted stone fruit is one of my favorites. I love it for dessert, but I also pair it with savory vegetables for a side dish.

    That is awesome news about Italy. I hope you will be posting about it. I can live vicariously through you :)

  • When you told me you were off to take a photo class in LA, I remember mentioning to you that you should be teaching. So happy to read this. I LOVE teaching photography and find it so rewarding. I hope you feel the same way – sounds amazing!

  • What an amazing sounding workshop! I only wish I could make it but we’re off on our honeymoon that week so I’m not sure the OH would appreciate me running off to Italy ;) I love these gorgeous plums too – so simple but so lovely.

  • Ohhh Jenn, this workshop will be such an adventure!! I’m so pleased to hear that more people will get to learn your tips and tricks! You’re so talented!
    And these roasted plums look divine. I like simple, seasonal desserts. Wish I could join you in Tuscany!!