Enjoy each bite of roasted plums with a bit of fresh basil.
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Roasted Caramelized Plums with Olive Oil and Balsamic

Tart and sweet at the same time, these roasted plums get the royal treatment with meyer lemon olive oil and a drizzle of the best aged balsamic you can get your hands on. It's a match made in heaven. I used four plums in this recipe, and there are no exact measurements. It's a simple dessert, treat it as such and put your own twist on it. Enjoy!
Prep Time2 mins
Cook Time10 mins
Course: Dessert
Servings: 4 servings
Author: Jackelin


  • four large plums
  • brown sugar
  • Meyer lemon olive oil or olive oil with a few drops of meyer lemon squeezed in
  • Tangy full-fat yogurt not Greek, plain, vanilla or maple (or substitute softened vanilla ice cream)
  • good quality aged balsamic
  • fresh basil


  • Preheat oven to 450°F
  • Slice the plums in half and remove the pit. Place cut side up on a baking sheet and brush each plum with a bit of olive oil. Sprinkle each plum with a bit of brown sugar. Place the plums in the preheated oven and bake about 7 -9 minutes, or until the tops are bubbling. Turn the oven to broil and cook another 2-3 minutes (keep from burning). Remove from oven.
  • Allow the plums to cool about two minutes. Place one or two plum halves on a serving dish and be sure to top with some of the scraped up caramelized red plum juices from the pan (this is my favorite part). Place desired amount of yogurt or ice cream on each plum half, drizzle lightly (about an 1/8 of a teaspoon) with the balsamic. Finish each half with a leaf or two of basil leaves. Enjoy!