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Pre-heat oven to 200ºC/400ºF. Cut each plum in half and carefully twist them apart. Use a spoon to gently remove the stone. Pull the tips from the end of the thyme and reserve for serving then place the thyme sprigs in the bottom of a roasting dish. Place the plum halves on top of the herbs cut side up.
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Directions: For the roasted plums: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the fruit, cut side up, on the prepared baking sheet. Drizzle with the olive oil and season well with the salt and pepper to taste. Sprinkle the fruit with all but a pinch of the fresh herbs. Place the baking sheet in the oven and.
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Take 500g Plums and run a sharp knife right around the centre of each plum. Twist the halves in opposite directions and pull apart. Pull the stone out (use the tip of the knife to carefully cut around if its stubborn) and repeat until all the plums have been prepared. Place the plums cut side up in an ovenproof dish.
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Wash the plums, cut them in half, and remove the pits. Prepare a deeper baking tray and place the halved plums in it. Add spices and dessert wine, stir well, and let the plums macerate for at least 30 min. 10 min before putting the fruit for roasting, preheat the oven to 200°C. Place the baking tray on the middle rack.
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Preheat the oven to 400°F (200°C). Lightly butter a baking dish just large enough to hold the plum halves in a single layer. Arrange the plum halves, cut side up, in the prepared dish. Sprinkle the brown sugar even over the plum halves, then sprinkle with the star anise.
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Add the butter to the skillet and swirl to coat the bottom and sides. Pour the batter into the skillet and quickly arrange the plums over the top. Return the skillet to the lower rack in the heated oven and bake for 18 to 20 minutes, rotating halfway through, until the clafoutis puffs up and turns light golden brown.
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Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray. Place plums, cut-side up, in a single layer in the prepared baking dish. Whisk together orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over plums. Bake in the preheated oven until plums are hot and sauce is.
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Add in a pinch of cinnamon and sea salt if desired. Cut a sheet of parchment paper that will fit the bottom of the air fryer basket and place it inside the basket. Place the Pumsicle™ skin side down on the parchment in the air fryer basket. Air fry at 350 degrees F for 6-8 minutes or until caramelized.
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Pre-heat oven or grill to 400 degrees. Halve the plums and remove the seeds. Place the halves in medium oven-proof skillet (cast iron) or smaller baking sheet/pan. If using the ladder spray with cooking spray or cover with parchment paper. Brush the plums with honey, then add the cinnamon and chili powder.
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1 Preheat the oven to 180C/350F/gas mark 4. Make the cobbler dough first by creaming the butter and sugar together with a hand mixer (or by hand) until pale and fluffy. 2 Sift the flour, baking.
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To Make the Frosting: Preheat your oven to 400 degrees. In a small baking dish, toss together the sliced plums, sugar, balsamic vinegar, salt and water. Roast for 15 minutes, or until the plums are super juicy and a syrup has formed. Set aside to cool slightly, about 5 minutes.
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