Photography by Angie Norwood Browne
Roasted Italian Plums with Pistachios
½ cup water
½ cup sugar
2 star anise pods
4 cardamom pods, crushed
1 handfull rosemary
4 lbs Italian plums, halved lengthwise and pitted
½ cup ground pistachios
Combine sugar and water in a small saucepan over medium-high heat, stirring until sugar dissolves. Stir in star anise, and crushed cardamom pods. Bring mixture to a boil and reduce to a simmer. Simmer for 15 minutes to form a syrup.
Preheat oven to 450°.
Place plums flesh side up in a shallow roasting pan and pour syrup over plums. Roast 20-25 minutes. Sprinkle with rosemary, and ground pistachios. Serve with Greek yogurt or ice cream.
Recipe and Food Styling by Theresa Gilliam