Adapted from joythebaker.comImage may be NSFW.
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INGREDIENTS
2–3 ripe plums or pluots, cut in half and pitted
1/2 teaspoon fresh thyme, savory, or rosemary leaves, finely chopped
1 tablespoon granulated sugar
Olive oil to drizzle
Salt
Greek yogurt, granola (optional)
PREPARATION
- Place a rack in the upper third of the oven and preheat to 400°F.
- In a small baking dish or pan, place halved plums/pluots, cut side up.
- Drizzle with olive oil, sprinkle with salt, sugar, and fresh herb leaves.
- Roast for 12–15 minutes, or until the plums/pluots are cooked through and beginning to bubble.
- Remove from oven and let cool to warm or room temperature.
- Serve alone or (for individual servings) place desired amount of Greek yogurt in a small bowl.
- Add 2 or 3 roasted plum halves, and top with granola (optional). Serve immediately.
- Refrigerate plums/pluots in an airtight container for up to 3 days.
- They can be reheated or served cold.
Serves 2. Prep time, 5 minutes; cook time, 15 minutes.
