roasted plums and oatmeal

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What a whirlwind of a month. It was everything I could have asked for and more. September did not disappoint.

There was a little bit of everything in September:  a glorious beach day at Stinson, which basically consisted of perfect weather, an amazing nap, and an easy picnic of banh mis from Saigon Sandwich, a few bottles of wine, a basket of figs and white peaches;  a Saturday devoted to drinking wine in Healdsburg with the best bunch of boys; my 32nd birthday (a last minute brunch at Foreign Cinema, the best freakin mezcal Michelada, fancy pants desserts from Craftsman and Wolves courtesy of Sara, and a super mellow afternoon admiring the City from Twin Peaks); and a really special, very moving wedding in the South Bay, which was like an unofficial college reunion and resulted in a hangover that had to be nursed with an egg mcmuffin, pool time, and a bath the morning after.

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It was such a busy-busy month that I didn’t really spend much leisure time in the kitchen. There were things I meant to do, but just never got around to, like making myself a birthday cake, and canning some Flavor King pluots. I was so bummed to find out that I had missed the last of the Flavor Kings. The good news is there are still a few varieties of plums lingering in the markets. I call them the stragglers. I went crazy with the plums this summer. I made a couple of batches of jam. I made crumbles. I ate one with breakfast every day for weeks. It was fantastic.

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I’ve been really into roasting the last of the plums. There is something so satisfying about roasted fruit – it’s like pie without the crust. It’s really nice with a big dollop of yogurt. But lately I’ve been throwing it on top of oatmeal and I can’t figure out why I never thought to do this in the past. This is what I call a transition dish – the last of the summer bounty, combined with cold weather fare. It makes me a bit wistful. This summer was perfect and part of me wants it to never end. But big pots of soup and cozy sweaters don’t sound so bad either.

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roasted plums and oatmeal 

makes 4 servings

4 plums, halved and pitted

2 tablespoons honey, plus more for serving 

1/2 teaspoon fresh thyme (optional) 

1 cup steel cut oats, prepared according to package directions, or here

1/4 cup roasted pistachios, chopped

Preheat oven to 375°F. Place plums cut side up in a baking dish. Drizzle with honey and sprinkle with thyme. Bake for 15-20 minutes, depending on ripeness, until fruit is tender and just beginning to bubble. Divide the oatmeal and plums between four bowls. Drizzle with more honey if desired and top with pistachios.

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