August 30th, 2012
This post is also available in: French
I’ve always associated late summer with plums, seeing their speckled, dark skins as a sign of the coming of autumn. Back in Russia, we had a small plum tree at our dacha. It grew over an old shed, and the fruit often ended up falling on its roof after ripening, which is where we would gather it with the help of a ladder. The harvest was not consistent from year to year – some summers the tree would give us several buckets of plums, while sometimes there would be none. We appreciated it anyway for its small, sweet fruit.
The other day, I went to the store hoping to find some plums similar to the dark ones that grew on our tree. One of the grocers pointed me in the direction of beautiful yellow plums though, saying that they had been the sweetest they’d received this year. Right away these yellow popsicles came to mind, and I picked up some plum-coloured edible flowers to add to the aesthetics.
The combination of plums and rosemary is a long-time favourite. The herb merges beautifully with the tart and sweet notes of plum, bringing an earthy element to the table.
Thanks to everyone for participating in the Glass Dharma giveaway, the winner is Loaves and Kisses. Congrats and please contact us ohmygolubka at gmail dot com
Roasted Plum and Rosemary Popsicles
(makes about 10 pops)
1 1/2 lb ripe yellow plums – cut in halves
1 cup purified water, plus some for soaking the popsicle sticks in
1/3 cup honey or agave
4-6 rosemary sprigs, depending on how much you like the flavour of rosemary
2 tablespoons freshly squeezed lemon juice
Preheat oven to 350F.
Place 10 wooden popsicle sticks into a bowl, cover with water and leave to soak.
Combine 1 cup of water with honey/agave and rosemary sprigs in a small saucepan and bring to a gentle boil. Remove from heat, cover, and let infuse while roasting your plums.
Place plum halves into a baking dish, cut side down. Roast for about 20 minutes or until soft. Let cool, remove pits. Strain the sweet rosemary water, discarding the sprigs. Place in a blender or food processor together with the roasted plums and lemon juice. Blend until smooth or leave small chunks if you wish.
Pour the mixture into popsicle molds, cover, and insert the soaked wooden sticks. Freeze for at least 3 hours or overnight. When removing the popsicles, run the molds and lid under hot water, remove carefully and enjoy.
You can certainly leave your plums raw, adjusting the amount of sweetener to your liking.