Recipe: Rosemary-scented Roast Plums With Rosé

Mar 28 12:00am

RECIPES & STYLING ANNA LAST
PHOTOGRAPHS BEN DEARNLEY

1 cup demerara sugar
8 red plums, halved and stoned
100ml rosé wine
1 sprig rosemary

Preheat oven to 200°C. Sprinkle sugar in a baking pan just big enough to fit the plums and place plums on top, cut-side down, to coat in sugar, then turn over to face upwards. Drizzle rosé over and tuck rosemary sprig in between plums. Bake for 10–15 minutes until plums are caramelised. If sugar has not dissolved and the plums are already cooked, remove fruit from pan, stir sugar and liquid, then return to oven at an increased temperature until sugar dissolves and liquid thickens. Serve plums scattered with picked rosemary leaves and cooking liquid drizzled over. Serves 6–8.

TIP

Versatile fresh herbs are not just for savoury dishes; they can also enhance sweet treats and desserts. A sprig of fresh thyme, bay or rosemary added to the poaching liquid of fruit – or to baked fruits such as apples or pears – while cooking will infuse the dish with the herb's aromatic oils, imparting an irresistible depth of fragrance and flavour.

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