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…
