These roasted plums with brown sugar and creme fraiche are a simple, elegant dessert! Brown sugar adds just the right amount of sweetness.
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.
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
info + registration
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.
Roasted Plums with Brown Sugar and Crème Fraîche
- 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
- 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.
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