Discover the Delight of Roasted Plums with Pecorino Cream

The seasonal harvest of plums brings a unique opportunity to create delightful dishes, such as roasted plums served with pecorino cream on a toasted bagel. Urban permaculture designer Laura Marie Neubert, based in West Vancouver, shares her experiences with her diverse plum tree and offers insights into preparing this savory treat.

Neubert cultivates a dwarf plum tree that incorporates five varieties: Shiro, Yellow Egg, Brooks, and Stanley. While managing multiple varieties can be challenging due to differing needs, the tree thrives in her garden, providing an abundant harvest. The garden, a mix of hastily planted specimens, offers a rich backdrop for her culinary explorations, especially as late summer transitions into fall.

As the seasons shift, the scent of ripening plums fills the air. Neubert harvests the fruit just before full maturity to prevent wildlife from enjoying the spoils. This year, she has successfully gathered a bountiful supply of these jewel-toned fruits, perfect for fresh eating, baking, or preserving.

Plums are particularly resilient; they store well in the refrigerator, unwashed, unlike more delicate fruits. Neubert prepares plums for freezing by washing and drying them before placing them in reusable bins. This allows her to enjoy the fruits throughout the year, using them in various recipes.

Roasting plums is a straightforward yet rewarding process. Neubert recommends pitting and slicing the fruit, then drizzling it with pure maple syrup and a sprinkle of sea salt. The roasted plums can serve as a versatile compote, enhanced with warm spices, and are delightful over ice cream or as a topping for buttered poundcake. A simple blend transforms the roasted plums into a sauce suitable for cocktails or homemade ice cream.

For those looking to make a more substantial preparation, Neubert suggests a large batch of roasted plums could be pureed and returned to a low oven for several hours, resulting in a rich plum butter. This condiment pairs beautifully with pastries, charcuterie boards, and various meats, adding a sweet and savory dimension to meals.

The combination of roasted plums with savory ingredients, particularly those with salt and umami flavors, creates an indulgent experience. Neubert recommends starting with an all-dressed sourdough bagel, which should be cut in half and rubbed with garlic before being pan-roasted in olive oil until crispy. Once hot, a generous spread of sheep’s milk pecorino cream enhances the bagel, topped with a chunky swirl of roasted plums. Fresh herbs like thyme and marjoram, combined with grated lemon or orange rind, add an aromatic finish.

Neubert emphasizes the nutritional benefits of plums, which are rich in phytonutrients and locally sourced. She encourages readers to explore this seasonal delight while it lasts. For those interested in procuring ingredients, sheep’s milk pecorino cremosa can be found at Italian delis such as Bosa Foods.

As the harvest season approaches, these roasted plums with pecorino cream present a delicious way to celebrate local produce while indulging in a sophisticated yet simple dish. Neubert’s insights highlight the beauty of home gardening and the joy of transforming fresh ingredients into culinary delights. For more information on permaculture and practical gardening tips, readers can follow Neubert on Instagram at @upfrontandbeautiful or visit her website, Upfront & Beautiful.