A few weeks ago we introduced our organic Rose Floral Water, a very special product – and just in time for our beach outings. Over the summer, we’ve used this floral water as a skin toner, body mist and after sun spray. It is gentle with one’s skin, refreshing and very fragrant. But it’s also great for cooking!
So this week, taking advantage of the bounty of the season, we’ve prepared a very special recipe for you. Gorgeous oven-baked plums, with honey, sprayed with our Rose Floral Water. The result is certain to impress your guests.
In this recipe we used plums, but it works great with any summer stone fruit. We’ve also used fig molasses and Corinth raisins to add depth and our apple oil for some warmth. This recipe contains no sugar, so it balances between sweet and sour. Feel free to add a couple of tablespoons of sugar or more honey if you have a sweet tooth, or if your plums are not very ripe (the riper the plums, the sweeter they become). Importantly, resist the temptation to turn them over as they are baking, as you will end up with plum jam, instead of nicely looking plums that hold their shape.
Serves 6
1kg plums
1 tbsp apple oil
4 tbsp honey (we used wild flower honey)
1 tbsp fig molasses
1 cup (250ml) orange or grape juice
40g Corinth raisins
Cinnamon, cloves or other spices (to taste)
1 good pinch of salt
Rose floral water (to serve)
Preheat the oven to 180C.
Cut the plums in half and remove the stones. In a medium-sized bowl whisk together the apple oil, honey, fig molasses and fruit juice. Add the spices and salt and whisk again. Mix in the raisins.
Scatter the plums in a large baking tray (large enough to hold them all in one layer) and pour the honey-molasses mixture over. Toss them around so that each plum is covered with the fragrant liquid.
Arrange the plums skin side down in one layer.
Place in the oven and bake for 20-30min (depending on how ripe your plums are), until the plums are soft. Remove from the oven and let them cool down a bit.
Before serving, spray each plum with rose floral water. Serve with Greek yoghurt, ice cream, porridge, waffles or pancakes.
