Sage Roasted Plums with Balsamic & Red Wine
Because I am obviously addicted and overly obsessed with roasting fruit, here is another recipe. This time adding bright green sage leaves which pairs nicely with the plums creating a strong savory note that tames down the intense sweetness of the juicy plums. Once roasted tossed with a balsamic vinegar and a beautiful red wine. We served the roasted fruit over top biscuits to make more of a meal. But the following day ate them with our greek yogurt, cold. It was exceptional. Also good, adding them into your oatmeal. And when you only have a little bit left, rub it on a whole chicken, or broken up thighs and wings and roast until crisp and golden. You can thank me later.
Sage Roasted Plums with Balsamic + Red Wine
4-6 plums, pitted and cut in half
5 sage leaves
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1/4 teaspoon sea salt
balsamic vinegar (I buy mine locally from oVino Market, it is the best)
2 tablespoons red wine (I used AniChe Cellars Barbariccia, it was lovely)
Preheat oven to 350 degrees and place a rack in the middle of the oven.
In a large baking dish (I love my enameled cast iron ones for this) add the plums and sage leaves.
In a small bowl whisk together maple syrup, olive oil, and sea salt. Pour over the plums and toss together. Arrange the plums in a single layer cut side up and roast for 35-40 minutes.
Remove from the oven and top with red wine and a few drops of balsamic vinegar. Toss together and allow to cool.
I served these with my favorite buttermilk biscuit recipe (similar to how I did with this ratatouille) but increasing the sugar to 1 1/2 tablespoons.