Plums baked with garlic and rosemary
6 servings
60 minutes
Plums baked with garlic and rosemary are an unusual yet harmonious combination of flavors, where the sweetness and tartness of ripe plums are complemented by the spicy sharpness of garlic and the aroma of fragrant herbs. This recipe comes from European cuisine, where experimenting with contrasting ingredients is popular. Baked this way, the plums become soft but retain their shape, while the garlic takes on a delicate tenderness. The dish is excellent as a side to meat dishes or as a standalone appetizer, especially when paired with goat cheese or baguette. Provencal herbs and rosemary give it a Mediterranean character, making it perfect for cozy autumn evenings. Serve warm or chilled, enjoying the richness of flavors and aromas.
1
Take a plum of the 'Hungarian' variety or prunes. It should be firm.
- Plums: 1 kg
2
Make a cut in the plum on one side down to the pit.
- Plums: 1 kg
3
Remove the pit and place the plums vertically in a baking dish. The fruits should be placed close together.
- Plums: 1 kg
4
Clean the garlic.
- Garlic: 2 heads
5
If the garlic cloves are large, cut them lengthwise into several pieces.
- Garlic: 2 heads
6
Place a clove of garlic in each plum instead of the pit. If there is leftover garlic, add it between the plums.
- Garlic: 2 heads
7
Then add some sugar, salt it, and season with Provencal herbs.
- Sugar: to taste
- Salt: to taste
- Provencal herbs: 1 tablespoon
8
Tear the rosemary leaves from the branch and place them on top of the plums.
- Rosemary: 2 sprigs
9
Sprinkle a little with refined vegetable oil.
- Vegetable oil: 4 tablespoons
10
Place in a preheated oven at 180 degrees for 40 minutes.
11
Checking readiness is simple: the plums are whole, not falling apart, holding shape, firm; the garlic is soft but not crumbling; the juice inside the baking dish is thick enough.
12
Plums with garlic are ready. They can be served warm or cold.