美味的香草甜酸的质量plums, plus this incredibly creamy tahini and lemon dressing, is unthinkably tasty.
Ingredients
2 cups
Roasted Plums
Tahini Dressing
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the fruit, cut side up, on the prepared baking sheet. Drizzle with the olive oil and season well with the salt and pepper to taste.
Step 2
Sprinkle the fruit with all but a pinch of the fresh herbs. Place the baking sheet in the oven and immediately reduce the heat to 250°F. Roast until the fruit is very soft and juicy and starting to caramelize, about 2 hours. (Alternatively, turn off the oven after 1 hour and leave the fruit in the oven overnight. This will produce a more leathery result. Either way is good!)
Step 3
In a medium bowl, combine 3 tablespoons of the lemon juice, the tahini, 3/4 cup water, salt, and the ice cube. Whisk vigorously until the mixture comes together. It should lighten in color and thicken enough that it holds an edge when the whisk is dragged through it.
Step 4
Remove the ice cube if any remains unmelted and adjust the seasoning, adding more lemon juice and salt until the sauce is addictive—you will know. Scrape the sauce into a shallow serving dish and hide it from the eaters in your house until ready to serve.
Step 5
Layer a plate with the roasted fruit, then drizzle with the tahini dressing. Sprinkle with the reserved fresh thyme or oregano and a pinch of flaky sea salt.
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Reviews (3)
Back to TopI am obsessed with this recipe! I agree with one of the other commenters that the result can be a bit sour -- it will depend on the sweetness of your plums. I often toss the plums with 1-2 T of granulated or demerra sugar before roasting them, and I frequently forego the tahini dressing (or add a bit of honey). But the key here is the technique: the first time I roasted plums, I followed another recipe that instructed to roast them at 400F, and I quickly ended up with plum soup (delicious, but not what I was looking for). The method of starting the plums in a hot oven and then quickly reducing the temperature yields perfectly succulent but intact fruit, even if it is less-than-stellar to begin with.
Anonymous
New Jersey
8/22/2020
I really enjoyed this dish. I followed the directions exactly and found it tasted great, tart but delicious.
sandra_ohare7659
Montreal
12/21/2018
I love sour, but this was far too sour even for my taste. The recipe didn't call for any particular type of plums so I purchased ripe black plums. I roasted them longer than the two hours because they didn't seem to caramelize. I got the Tahini to the point that I thought it was irresistible as described in the recipe, but then when it was drizzled over the plums the combination was far too sour.
Anonymous
8/13/2017
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