I used Italian plums because that’s what I had on hand, but I think this would work well with any plum variety. This is a great way to use up plums that are needing to be used before they go bad. The plums are not overly sweetened and are delicious served with Greek yogurt or oatmeal for breakfast, especially when topped with some toasted walnuts. They would also be good warmed and served over a scoop of vanilla ice cream for dessert.

Roasted Plums

1 lb Italian plums

2 Tb brown sugar

1 Tb lemon juice

2 Tb brandy

¼ tsp cinnamon

¼ tsp cardamom

Pinch of salt

Preheat the oven to 350°. Halve the plums and remove the pits. Place the plums in a baking dish and add the remaining ingredients. Stir the mixture to combine everything. Roast for 35-40 minutes, stirring the mixture halfway through. Roast until the juices are bubbling and the plums are cooked through. When cool, transfer the fruit and all the juice to a container and refrigerate. It will keep for up to a week in the fridge.