Roasted plums with honeyed ricotta
Prep time: 10 minsTotal time: 
Roasted plums with honeyed ricotta
Prep time: 10 minsTotal time: 
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 8 large or 12 small plums, halved and stoned
- 4 tbsp clear honey
- 3 tsp caster sugar
- 1 cinnamon stick
- 2 tbsp Marsala
- juice of 1 orange, plus 1 tsp zest
- 250g ricotta
- 6 slices brioche
- 25g unsalted butter, melted
- 1⁄4 tsp ground cinnamon
Step by step
The roasted plums keep for 2 days in the fridge. Best served slightly warm.
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Preheat the oven to 180°C, fan 160°C, gas 4. Arrange the plums in a baking dish, cut side up, drizzle with half of the honey and scatter with 1 teaspoon of the caster sugar. Tuck the cinnamon stick in among the plums and roast on the middle shelf of the oven for 20 minutes.
TipThe roasted plums are delicious for breakfast, served with Greek yogurt and a sprinkling of granola.
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Pour the Marsala and orange juice into the dish, spoon the juices over the fruit and return to the oven for another 20-30 minutes until the fruit is very tender and starting to caramelise at the edges. Leave to cool slightly.
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Meanwhile, beat the ricotta with the remaining honey and the orange zest, using a hand whisk, until smooth and fluffy. Cover and chill until needed.
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Lightly toast the brioche under the grill for 30-40 seconds on one side, then turn over and lightly brush the other side of each slice with the butter. Mix the remaining sugar and the ground cinnamon together and scatter over the brioche. Grill for 40-50 seconds until caramelised.
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To serve, cut each slice of cinnamon-toasted brioche in half, add a dollop or two of honeyed ricotta and serve with the plums and their juices spooned over.
Recipe by Annie Rigg
