📝 About This Recipe
This elegant dessert transforms humble stone fruit into a sophisticated masterpiece through the alchemy of high-heat roasting. The star anise imparts a subtle, woodsy licorice note that perfectly balances the natural acidity of the plums, while a touch of honey creates a glossy, ruby-red glaze. It is a warm, comforting dish that celebrates the transition from late summer to early autumn, offering a complex depth of flavor that belies its simple preparation.
🥗 Ingredients
The Fruit
- 8-10 pieces Red or Black Plums (ripe but firm, halved and pitted)
- 1 tablespoon Lemon Juice (freshly squeezed)
Aromatics and Sweetener
- 4-5 whole pods Star Anise (kept whole for infusion)
- 1/4 cup Honey (clover or wildflower works best)
- 2 tablespoons Brown Sugar (light or dark)
- 1 pod Vanilla Bean (split lengthwise and seeds scraped)
- 1 piece Cinnamon Stick (3-inch stick)
- 2 tablespoons Unsalted Butter (cut into small cubes)
- 1 pinch Sea Salt (flaky salt preferred)
For Serving
- 1 cup Mascarpone Cheese (or high-quality vanilla bean ice cream)
- 1/4 cup Fresh Mint (small leaves for garnish)
- 2 tablespoons Toasted Pistachios (roughly chopped)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven to ensure even caramelization.
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2
Wash the plums thoroughly, pat them dry, and slice them in half along the seam. Twist to open and remove the pits.
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3
Select a large baking dish or a heavy-rimmed sheet pan that can hold the plums in a single layer without overcrowding.
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4
In a small bowl, whisk together the honey, lemon juice, and the scraped vanilla bean seeds until well combined.
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5
Arrange the plums in the baking dish, cut-side up. This allows the juices to pool in the center of the fruit rather than running off.
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6
Drizzle the honey and vanilla mixture evenly over the plums, ensuring each cavity gets a generous spoonful.
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7
Tuck the whole star anise pods, the cinnamon stick, and the empty vanilla bean pod between the fruit pieces.
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8
Sprinkle the brown sugar and a tiny pinch of sea salt over the tops of the plums to encourage a deep, golden crust.
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9
Dot the surfaces of the plums with the small cubes of chilled butter.
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10
Slide the dish into the oven and roast for 20-25 minutes. Check at the 15-minute mark; the plums should be tender but still holding their shape.
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11
Halfway through roasting, use a spoon to baste the plums with the bubbling juices that have collected at the bottom of the dish.
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12
Remove from the oven when the skins are slightly charred at the edges and the syrup has thickened into a vibrant red glaze.
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13
Allow the plums to cool in the pan for 5-10 minutes. This resting period lets the syrup thicken further and the flavors meld.
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14
Discard the star anise, cinnamon stick, and vanilla pod before serving.
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15
Plate two or three plum halves per person, spooning plenty of the warm syrup over the top.
💡 Chef's Tips
Choose plums that are slightly under-ripe if you prefer them to hold a sharp, clean shape; very ripe plums will collapse into a delicious jam-like consistency. If you don't have star anise, a half-teaspoon of fennel seeds or a splash of Sambuca can provide a similar aromatic profile. Avoid using a glass baking dish at very high temperatures if you plan to deglaze it; a ceramic or metal pan is safer and provides better browning. To get the most out of your vanilla bean, don't throw the pod away after roasting—rinse it, dry it, and stick it in a jar of sugar to make vanilla sugar. For an extra layer of texture, toast your pistachios in a dry pan for 2 minutes until they smell nutty before chopping.
🍽️ Serving Suggestions
Serve warm with a dollop of cold mascarpone cheese or crème fraîche to balance the sweetness. Pair with a glass of chilled Moscato d'Asti or a late-harvest Riesling. Spoon the leftovers over Greek yogurt or steel-cut oatmeal the following morning. Serve alongside a simple almond cake or shortbread cookies for a crunchy contrast. For a savory twist, serve these plums alongside roasted duck breast or pork tenderloin.