In return for some courgettes and tomatoes, my friend Sally gave me a huge bag of plums the other day. Our own plum trees have had hardly any fruit on them since the bumper crop a few years ago and we do love plums so I was very grateful!
Knowing what to do with so many at once was a head scratcher. We were expecting visitors but they have a long list of things they don’t like. Plums are on the list (as are courgettes and tomatoes). So with a need for baking but not with plums I had to do something to preserve them for our own use later.
Cooked plums take up less room in the freezer than whole ones so I decided to roast them. We sat for a while at a shady table in the garden to halve them and remove all of the stones. This was a bit fiddly but worth the trouble; the plums were at various stages of ripeness so some of the stones were easier to remove than others.
I then simply spread them in a single layer in roasting tins, sprinkled with demerara sugar and a dusting of ground cinnamon. I baked them at 180° fan for 20 minutes by which time they were nice and soft and sticky. We had some on our breakfast cereal and some with ice cream and a mini stroopwafel The rest went into the freezer for future enjoyment.
Stroopwafels - where have they been all my life? I had never heard of them until I spotted them in a French discount store called "Action". They are delicious little wafer sandwich biscuits with a caramel filling. Utterly divine and wickedly sweet but luckily the mini version is not too detrimental to the waistline - as long you don’t eat too many! They go perfectly with ice cream, fruit salad and Sally's delicious plums!