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Roasted Plums in Port Wine Sauce

Roasting plums with sweet Port wine and fresh rosemary brings out the innate sweetness in both fruit and wine. An easy and elegant dessert on its own or scoop it over sorbet for a show stopper straight from the cover of a magazine.

Course Dessert
Cuisine American
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes


  • 5 plums
  • 3/4 cup port
  • 1 branch of fresh rosemary
  • 1 vanilla bean
  • 1 zest from lemon cut into strips


  1. Heat your oven to 350 fahrenheit.

  2. Pour the 3/4 cup port wine into an oven safe pan that has a lid. 

  3. Break your branch of rosemary in two or three sections and place snugly in the bottom of the pan. 

  4. Half your vanilla bean length wise and place it in the port. Place your strips of lemon zest into the pan as well.

  5. Halve and pit your plums and place them cut side down into the pan with the port wine. 

  6. Put the lid on the pan and place the pan in the hot oven. 

  7. After 5 minutes remove the lid with oven mitts, being careful not to burn yourself.

  8. Let the plums roast another 15 minutes and remove the pan from the oven.

  9. You can serve them warm or room temperature.

  10. Sometimes I purposely cook the plums an extra 10 minutes. They will not be as pretty or hold their shape but man of man do they taste amazing scooped over vanilla ice cream.