Salted Olive Oil Roast Plums, Toasted Rye Crumb

Less of a recipe, more a Prescription, this is the only thing that will make the passing of Summer Berries bearable….

Leave the stones intact when roasting the plums as they impart a beautiful almond note to the fruit, they are also easier to remove when the plums are soft.

roast plums, stone fruit recipe, easy recipes, autumn dessert, fall dessert, easy dessert

Yield: 2-4

Author: Suze Morrison

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Salted Olive Oil Roast Plums, Toasted Rye Crumb

Prep time: 12 MinCook time: 22 MinTotal time: 34 Min

Less of a recipe, more a Prescription, this is the only thing that will make the passing of Summer Berries bearable….

Ingredients

• 12 Plums, halved
• 3 tbsp Extra Virgin Olive Oil
• 1 tbsp Maple Syrup
• 1 tsp Sea Salt Flakes
• 2 Slices German Rye Bread
• 2 tsp Demerara Sugar
• Ice Cream to Serve

Instructions

1. Preheat oven 180C. Lay the plums cut side up on a baking tray, leaving the stones intact. Drizzle with 2tbsp Olive Oil and roast for 10 minutes.
2. Meanwhile, crumble the rye bread and mix with the sugar. Spread on a small baking sheet.
3. After 10 minutes, drizzle the plums with the maple syrup and pop the rye mixture into the ovens. Cook for a further 5-8 minutes or until the crumb is toasty and the plums are on the verge of collapsing.
4. Remove, drizzle with the final 1 tbsp Olive oil and sprinkle with the salt.
5. Serve topped with the crumb and copious scoops of vanilla ice cream. The juices are a must!

https://gourmetglow.co.uk/recipes/salted-olive-oil-roast-plums-toasted-rye-crumb

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