Plums and malt vinegar are old friends: the vinegar sharpens the fruit and the caramel notes from the cask pick up the sugars as they roast. Tarragon adds a soft aniseed lift that ties it all together. Serve them warm with pork or duck, with oatcakes and a strong cheese, or spooned over thick yoghurt.
Serves: 4 · Prep: 10 minutes · Cook: 20–25 minutes
Ingredients
- 8 ripe plums, halved and stoned
- 3 tbsp Dornoch Craft Vinegar, plus a splash to finish
- 2 tbsp light brown sugar or honey
- 1 tbsp butter
- 4 sprigs of tarragon, plus a few picked leaves to finish
- A pinch of sea salt and a few turns of black pepper
Method
- Heat the oven to 190°C (170°C fan).
- Lay the plums cut side up in a baking dish that fits them snugly. Tuck the tarragon sprigs in between.
- Warm the vinegar, sugar and butter in a small pan until the sugar dissolves. Pour it over the plums and season with the salt and pepper.
- Roast for 20–25 minutes, until the plums are soft but holding their shape and the juices have turned syrupy. Baste once halfway through.
- Take out the cooked tarragon sprigs. Finish with a small splash of fresh vinegar and the picked tarragon leaves, and spoon the juices over to serve.
Notes
Firmer plums will need a few minutes longer. The fresh splash of vinegar at the end matters: roasting softens the acidity, and a little raw vinegar brings back the brightness. Leftovers keep in the fridge for a few days and are good cold with porridge or cheese.