Roasted Yellow Plum and Rosemary Popsicles

August 30th, 2012

This post is also available in: French

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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.

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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.

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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

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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.

Tags: dessert, plum, popsicles, recipe, rosemary, vegan

  • My mouth is watering just looking at those popsicles! I’m eating all the plums I can get my hands on these days.

  • Joan Nova says:

    You make it sound so easy and looks so beautiful!

  • oh my gosh those are so beautiful! truly gourmet!

  • What a beautiful post! I’ve been lurking around your blog for a while and never commented, but your mention of plums at the Russian dacha made commenting absolutely necessary! I just got back from Russia a few days ago, and there I went to a dacha and ate plums straight off of the tree :) So I understand your desire to search for those perfect plums!

  • Tajna says:

    Those looks so delicious! I absolutely am in love with plums-a shame they don’t grow in Hawai’i,I feel guilty buying them,but is there anything more decadent than eating one over the sink on a hot day?! I guess having a tree at your dacha is the best thing!

  • Anonymous says:

    The colors are amazing!

  • Tanya says:

    I love roasted plums and rosemary, delicious combo.

  • These are the prettiest thing I have seen in a long time.

  • Rebecca says:

    These are so delicious, I made them yesterday and ate several for a quick snack! You have so many inspiring recipes and beautiful photography!

  • Sammy Kay says:

    Nothing better on a sweltering hot Florida day in September, think I’ll try to make some now. Great post and recipe!

  • Oh my goodness, these are gorgeous! I’ve never seen yellow plums, but if I do, these will get made.

  • Wonderful recipe! Thanks for the tips.

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