Oven-Roasted Plums

Quetsches hold their shape quite well during baking whereas other plums (if you want to use them) can cook very fast. So if you swap out another plum I recommend checking them after 15 minutes, or even sooner, to make sure they don't get overcooked. You want to take the plums out of the oven when they are soft and cooked through, but not mush.

You can use rosé or vermouth in place of the wine. If you don't drink wine, water, apple, or orange juice would work. In place of the honey, you could use white or brown sugar. I keep them simple but you could spice them up using cinnamon and perhaps some allspice berries or cloves. (You may want to pluck those out before serving, unless you use powdered, so just a head's up.) If you want to include some raspberries, blueberries, or blackberries, add them close to the end of baking.

I love these spooned over plain yogurt or ice cream, although they could also be served with a savory dish alongside grilled meat or chicken. Bonus: These freeze well and are a savior in the middle of winter when you're craving a taste of summer.