Ginger-roasted plums with lime, rum & brown sugar cream from From the Oven to the Table: Simple Dishes That Look After Themselves (page 216) by Diana Henry

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Notes about this recipe

  • reader1trees on April 27, 2023

    This is an absolutely delicious dish that looks dramatically impressive when dished up. It's meant to be made ahead and then cooled before eating but I thought it was just as nice eaten straight from the oven too. I used a supermarket own brand dark rum and some South African plums that were reduced to clear. I suggest you taste the plums before pouring any more rum over the finished dish, as directed in the recipe, to get the balance you prefer.

  • luluf on May 19, 2021

    This is absolutely heavenly. I find blood plums are best and taste your limes to make sure they are sweet enough or not too sour. Mine were off my tree and perhaps not quite ripe enough the second time I made this

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