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

1. 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.
2. Place the plums in pan upright, tip the pan to one side so that you can easily spoon the sauce over the plums.
3. 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.
4. Serve 2 plum halves per person, spoon over some sauce, top with yogurt and granola.