Roasted Plum

This is the very first dessert that I've posted here! I don't do a lot of baking because I always manage to mess something up and it doesn't come out quite right. Baking is very exact and I'm......not. I like the flexibility of spices and flavors with cooking, so when I do some sort of dessert it is something simple like this. A fruit I have on hand, or a berry medley I have frozen in the freezer served with mascarpone or ice cream. Mascarpone is an Italian style cream cheese, but taste very different than American cream cheese. The smooth creamy texture and mild flavor really goes well with any type of fruit and melts in your mouth as soon as it hits it. This weeks BSI, hosted by healthy-delicious, is plum so I chose to prepare my go-to dessert with a plum in place of berries. I roasted a whole plum with a red wine-sugar reduction and topped it with mascarpone and crushed pistachios, just to be fancy. ;) Im sending this off to healthy-delicious for this weeks BSI: Plum. Roasted Plum 1 plum 1/4 cup red wine 1/4 tablespoon sugar 1-2 orange rinds mascarpone crushed pistachios (optional) 1 Preheat toaster oven to 400 degrees. Bring red wine, sugar, and orange rind to a boil in a small saucepan and then simmer for 10 minutes until reduced to a syrup-like consistency. 2 Cut plum in half and remove pit. When syrup is ready, pour half of it over the split plum in an oven safe dish and bake in toaster oven for 10-12 minutes until tender. Halfway through, turn the plums skin side up to roast the other side. 3 Serve open-faced plum with rest of the syrup with a scoop of mascarpone on top. Top with crushed pistachios.