Maple & star anise roasted plums
By Mary Cadogan
Cooking time
Prep: 25 mins Cook: 50 minsSkill level
EasyServings
You can use just one variety of plum for this simple dessert, or choose a mixture of colours and flavours - it's up to you
Nutrition and extra info
Nutrition per serving
- kcalories
- 101
- protein
- 1g
- carbs
- 25g
- fat
- 0g
- saturates
- 0g
- fibre
- 3g
- sugar
- 24g
- salt
- 0.01g
Ingredients
- 700g plums, or a mix of plums, greengages and mirabelles
- juice 2 large oranges
- 3 star anise
- 3-4 tbsp maple syrup
- mascarpone or Greek yogurt, to serve
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Method
- Heat oven to 180C/fan 160C/gas 4. Arrange the plums in a single layer in a 1-litre gratin dish. Pour over orange juice, tuck star anise among the plums, drizzle over the maple syrup, then gently stir. Bake for 30-35 mins until the fruit is soft but not collapsed. Serve warm or cold with mascarpone or yogurt on the side.
- The roasted plums can be kept in the fridge for up to 3 days.
Recipe from Good Food magazine, September 2008
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Comments, questions and tips
Comments
I used a lasagne tin and a single layer of plums (probably closer to 800 or 900 g) from trees in my garden. I also pitted the plums before I baked them. I used orange juice, since I didn't have fresh oranges, and cinnamon sticks instead of star anise. Served it with cold custard. It was lovely - my husband agreed even though he has bad memories of stewed fruit from his childhood. Next time I want to try it with star anise and fresh oranges.
Made this recipe using mostly greengages and a few victoria plums and I used cinammon sticks instead of star anise as well. Served it with vanilla ice cream. It was gorgeous but very rich so you dont need a big bowl full. My hubby actually thought there was alcohol in it and was surprised when I told him there wasn't. I will definately make this recipe again.