Sunday, July 31, 2011
Roasted Plums with Baked Ricotta
My dad has an abundance of Satsuma plums and has been offloading them onto me regularly. I baked these with some honey and spices (vanilla bean, cloves, cardamom), and had them for breakfast. They were a bit tart (the skin can be very sour on this variety of plum and that comes out when they are cooked) so next time I would add a good handful of brown sugar as well.