Local plums are in season and they are so good when paired with brown sugar, a little sweet Mavrodaphne wine and spices. I am a big fan of star anise…cinnamon’s sexier cousin!
I served these last summer at one of my Greek Supper Clubs, a warm and comforting dessert with a hint of decadence.
Roast Plums With Yogurt, Granola
(serves 4)
8 firm plums, pitted and halved
1 stick unsalted butter
1 cup brown sugar
1/2 tsp. ground star anise (or cinnamon)
1 tsp vanilla extract
1/4 cup Mavrodaphne wine (or other sweet red wine)
Pre-heated 400F oven
Garnishes
750 gr. strained Greek yogurt
1 cup granola
- Place an oven-safe skillet on your stove-top over medium heat. Add butter, brown sugar, star anise, vanilla and wine and stir until melted. Simmer for 5 minutes.
- Place the plums in pan upright, tip the pan to one side so that you can easily spoon the sauce over the plums.
- Place in your pre-heated oven for 10-15 minutes or until plums are fork-tender but slightly firm. Remove from the oven allow to cool 10 minutes.
- Serve 2 plum halves per person, spoon over some sauce, top with yogurt and granola.
