Category: Dessert; Entertainment
Time: Quick! 30 minutes max
Servings: 6 servings (serving size: 1 plum and about 2 tablespoons syrup)
1/2 cup water
1/2 cup balsamic vinegar
6 tablespoons Stevia/Truvia or Zweet, divided (do not use liquid)
10 black peppercorns
1 vanilla bean, split
6 medium unpeeled plums
8 fresh rosemary sprigs, divided
Preheat oven to 400°.
Cut plums in half, remove stem and seed.
Combine water, vinegar, 4 tablespoons sweetener, and peppercorns, stirring with a whisk until sweetener dissolves.
Split the vanilla beat with a sharp knife. Using the back of a table knife scrape seeds from vanilla bean; add seeds and bean to vinegar mixture.
Place plums in a 13 x 9-inch baking dish. Pour vinegar mixture over plums. Nestle 2 rosemary sprigs around plums into vinegar mixture. Sprinkle evenly with remaining 2 tablespoons sweetener.
Bake at 400° for 20 minutes or until plums are tender (skin will begin to split on some plums).
Remove plums with a slotted spoon into serving dishes. (I use a martini glass, one half plum turned up the other down).
Using a strainer, strain vinegar mixture into a small non-aluminum saucepan; discard solids. Bring vinegar mixture to a boil. Reduce heat to medium-high; cook until reduced to 3/4 cup (about 5 minutes).
Spoon 2 tablespoons of syrup over plums; garnish with each serving with one rosemary sprig.
Prepare plums as above, except putting in the oven. When you sit down to dinner then put them in the oven. Take out after 20 minutes and tent with foil. When ready to serve continue with rest of recipe and serve.