Visions of Honey Roasted Sugar Plums

A Breakfast, Brunch post written by on August 23, 2012

French Sugar Plums

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There’s something heretical about the oralgasmic nature of  honey roasted sugar plums; its decadent, syrupy warmth prompting a sweet parting from the purity of raw fruits. It is certainly unnecessary but absolutely irresistible.

The Bible should be revised to say:

 

And when the woman saw that the tree was good for food, and that it was pleasant to the eyes, and a tree to be desired to make one wise, she took of the fruit thereof, and did roast it with melted butter and honey, with a touch of vanilla, and gave none unto her husband with her; for it was too delicious. 

You see, this makes Eve a terrible sinner, evil and selfish, but it would make her an excellent gourmandize, capable of transforming the beauty of crisp summer sweetness into the opening hints of autumn’s comfort. Here, a creamy concoction of milky Irish cut oats provides a soothing canvas from which the honey flavored fruits float and sing that siren song of sugary sins. Did I mention that melted butter,  honey, and vanilla tastes like chocolate?

To Roast Sugar Plums:I’d be hesitant to replace other stone fruits for this recipe unless they are ripe and super firm.

for 4 fresh French sugar plums (also called fresh French prunes)

1 TB honey

1 TB unsalted sweet cream butter

dash of vanilla extract

+ Preheat oven to 400°F

+ Halve the plums and remove pits.

+ Place honey, butter, and vanilla in a microwave-safe bowl and heat until butter is melted. Mix well and toss plums in this mixture. Place plums cut side down and roast for 15 minutes. Save remainder of honey/butter sauce for topping roasted fruits.

+ Serve over creamy oatmeal or creamy barley or creamy wheat berries…





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2 Responses to “Visions of Honey Roasted Sugar Plums”

  1. advisory says:

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