Baked plums with cloves
SmartPoints® value per serving
It's important to use ripe but firm plums here, and any variety will work well, whether you use black, red, or even pluots. They are much easier to halve and pit than super ripe ones, and don't worry - they will get beautifully soft and jammy in the oven as they cook. Since this is delicious served warm or cold, it makes for a great make-ahead dessert. If you don’t have whole cloves, mix ⅛ tsp ground cloves in with the sugar before you roast them. Skip the cookies and spoon over yogurt for a satisfying breakfast.
6 item(s), medium, about 1 1/4 lb, halved and pitted
Packed brown sugar
Extra virgin olive oil
White balsamic vinegar
8 cookie(s), crumbled
- Preheat oven to 400°F. Coat 11-by-7–inch baking dish with nonstick spray. Place plums in dish. Add sugar, oil, vinegar, and salt and toss gently to coat. Arrange plums, cut-side up, in dish. Scatter cloves on bottom of dish.
- Bake, uncovered, at 400°F until plums are very tender, 20 to 25 minutes. Let cool for a few minutes before serving. Or cover and refrigerate for up to 2 days.
- Divide warm or cold plums with juices among 4 plates or shallow bowls. Top with cookies.
- Serving size: 3 plum halves, 1 to 2 tbsp juices, and 2 cookies