I freely admit I am in a serious love affair with summer stone fruit. No other fruits stand a fighting chance when plums and peaches are in season. One of my all-time favorites is the Flavor King Pluot–a delicious marriage of kissing cousins plum and apricot that produces a rich, flavorful cross marked by floral notes of hibiscus. You’ll likely find them in the market stalls of smaller independent growers at your local farmers market. Look for medium-sized fruit with deep purple-red flesh, and a heady fragrance that gives away the sweet, spicy flesh within.
They are absolutely swoon-worthy marinated in homemade Rosemary-Lavender Simple Syrup and oven roasted to intensify their natural sweetness. The combination of lively rosemary and mellow lavender adds incredible dimension to this easy, elegant dessert.
I generally serve roasted pluots with a generous scoop of fresh ricotta cheese (try Bellwether Farms Whole Milk Basket Ricotta) drizzled with additional simple syrup and pan juices. Vanilla bean ice cream is a solid choice as well. Either way, summer never tasted so good!
OVEN ROASTED PLUOTS with Rosemary-Lavender Syrup (serves 8)
For the Rosemary-Lavender Simple Syrup:
- 2 cups water
- 2 cups organic sugar
- 4 sprigs fresh rosemary
- 1/2 teaspoon culinary lavender
- 8 ripe Flavor King pluots (or other variety plum/pluot)
- 24 ounces (two 12 ounce cartons) fresh whole milk ricotta cheese
- fresh mint for garnish (if desired)
To make the simple syrup:
- Bring the water to a boil in a saucepan. Add the sugar and stir to dissolve.
- Add rosemary sprigs and lavendar. Return to a boil for (1) minute.
- Remove pan from the heat and allow the herbs to steep for 45 minutes.
- Pour the cooled syrup through a fine mesh strainer to remove the solids. Store in a glass container. *Should be refrigerated after use.
To roast the pluots:
- Preheat oven to 400F. Wash and dry the fruit. Cut pluots in half and remove the pit.
- Place halved pluots in a large mixing bowl, and gently toss with 1/3 cup of the Rosemary-Lavender syrup to coat. Let them marinate for at least 20 minutes.
- Place the plums cut side up on a parchment-lined baking sheet.
- Roast 15-20 minutes (check them at 15 minutes) until they are soft but still hold their shape (test with a fork).
- Remove from the oven and let cool completely.
- To serve, place 1 to 2 scoops of ricotta in each serving bowl. Top with (2) plum halves and drizzle with additional Rosemary-Lavender syrup plus pan juices. Garnish with a fresh mint leaf if desired.
The rosemary and lavender sound heavenly!
It is a perfect combination!
Thank you! ♥️
Plums are so delicious this time of year. Your recipe makes wonderful use of them.
Thank you Jovina! I’m always experimenting with creative ways to enjoy the season’s bounty. This is a winner!