This dish is great in the fall. I prefer ice wine for this recipe because it has enough sugar to ensure that the plums caramelize beautifully, Hillebrand ice wine works well. The plums go great with these almond vanilla lace cookies. The recipe for Roasted Plums will yield 4 servings and the Almond Vanilla Lace Cookies recipe will make 12 cookies.
Directions for: Late Harvest Wine Roasted Plums with Almond Vanilla Lace Cookies
Ingredients
Roasted Plums8 Italian prune plum, halved and pitted
1 cup late harvest wine
juice from half a lemon
peeled rind of 1 lemon
vanilla bean, scraped
2 tsp light brown sugar
cup almond, sliced, toasted
Almond Vanilla Lace Cookiescup packed light brown sugar
cup unsalted butter
vanilla bean, scraped
cup golden corn syrup
cup all purpose flour
cup sliced almond, chopped
Directions
Roasted Plums1. Preheat the oven to 375 degrees F.
2. Arrange the plums in a non-reactive baking pan.
3. Add the wine, lemon juice, lemon rind, and the scrapings from the vanilla bean.
4. Sprinkle the plums with the sugar.
5. Roast the plums until tender and bubbly, about 30 minutes.
6. Divide the plums among 4 shallow bowls and sprinkle with the almonds.
7. Garnish with the cookies.
Almond Vanilla Lace Cookies1. Preheat oven to 350 degrees F.
2. Line a large baking sheet with silpat or parchment paper.
3. Cook brown sugar, butter, vanilla, and corn syrup in a 1-quart saucepan on medium heat, stirring occasionally, until smooth.
4. Remove from heat and stir in flour and almonds.
5. Spoon 1 tsp. batter (5 ml) 4 inches apart on a baking sheet (cookies will spread to 4 inches) and bake in middle of oven until golden brown and bubbling, 6 to 8 minutes, one batch at a time.
6. Bake cookies in two batches with 6 cookies per baking sheet.
7. Cool cookies on sheet 1 to 2 minutes.
8. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely.
See more: Fall, Fruit, Bake, Dessert, Roast, North American, Nuts