Honey-Roasted Plums
4 Plums (large, firm, ripe, black or red) about 1 pound
3 T hone
1 T light brown sugar
2 T unsalted butter, melted
1 t fresh lemon juics
1/2 t ground cinnamon
1/2 t pure vanilla extract
pinch of salt
Optional Topping - lightly sweetened Whipped Topping or Richwhip
Heat oven to 425 degrees. Generously butter a 9-inch glass pie dish or 9X9-inch glass baking dish. In a mixing bowl, toss teh plums with teh honey, sugar, melted butter, lemon juice, cinnamon, vanilla, and salt. Toss well to coat.
Transfer the plums to the baking dish, scraping in all of the juice and arranging them in a single layer as best you can. Roast, gently stirring once or twice, until the plums are tender and juicy (but not falling apart) 12-18 minutes. Let the plums cool for at least 5 minutes and up to an hour before serving. Serve hot or warm with teh juices spooned over the top. If you are serving the plums with whipped topping, spoon the juices over teh topping.
Yield: 4 servings; Phe per recipe: 100 mg; Pher per serving: 25 mg
Recipe adapted from Lund's and Byerly's Real Food, Fall 2008 (2008 MN PKU Foundation calendar)
