Alternative Christmas pudding idea! Gluten free and vegan option!

Honey roasted plums with rosewater and pistachios

Serves 4

1 cup mild runny honey (or vegans can of course use maple syrup)
2 tablespoons coconut oil/butter, at room temperature
1 tablespoon fresh lemon juice (from squeezed lemons)
1 teaspoon of rose essence/rosewater
8 large firm-ripe red or black plums, halved and pitted
1 pot of mascarpone or coconut/almond/soya yoghurt, at room temperature
1/4 cup roasted unsalted pistachios, finely chopped

How to make it

Step 1

Preheat the oven to 400°. In a small saucepan, melt the honey and butter with the lemon juice over moderately low heat. Stir in the rose essence, if using. Scrape the honey syrup into a medium bowl, add the halved plums and toss to coat thoroughly. Arrange the plums, cut side down, in a large baking dish and spoon half of the honey syrup evenly over them.

Step 2

Roast the plums for 15 minutes, or until barely tender and beginning to brown on the bottom. Turn the plums and spoon the remaining honey syrup over them. Roast the plums for 10 minutes longer, or until tender but not falling apart. Transfer the plums to plates and drizzle with the honey syrup. Top with a dollop of mascarpone or coconut yoghurt, sprinkle with the pistachios and serve.

Make ahead: The roasted plums can be refrigerated in their syrup overnight. Reheat the plums in a 325° oven until warmed through before serving. (made these the night before, I think it made them much tastier)