Yesterday I stumbled upon a flavor pairing that left me giddy with cheer and I had to share right away.
Plum + bay leaf = love
Saturday, we bought some plums, but they turned out to be starchy and not very sweet. A complete disappointment, until…
I did what I always do with fruit that doesn’t pay – cooked them! After a quick consultation with one of my favorite books, The Flavor Bible, by Karen Page and Andrew Dornenburg advising the unthinkable, I tucked a bay leaf under these moping plums and popped them in the oven.
An hour later, the bang of a big brass band struck my tastebuds. With a hop, skip, and a jump, here’s my little recipe.
recipe for Bay Leaf Roasted Plums:plums (at least 10 or so) a handful of sugar a couple tablespoons of butter a little heavy cream (maybe 1/4 cup) a bay leaf …
Preheat the oven to 350°F or 180°C.
Slice the plums into quarters and fill a small clay or pyrex roasting pan.
Tuck the bay leaf into the plums.
Pour over the heavy cream and place a few slices of butter over the plums.
Sprinkle with sugar and bake for about 30 minutes, or until the plum juices and heavy cream have thickened, making a pink sauce.
Serve warm and enjoy!