Slow-Roasted Plums

Ingredients

• 2 kg plums
• Salt, pepper and sugar, to taste
• 1 garlic bulb
• Olive oil
• Several sprigs of thyme

Method

1. 1

   Halve the plums, remove the stones and arrange them cut-side up on two baking trays. Season with salt, pepper and a light sprinkling of sugar.

2. 2

   Peel the garlic cloves, slice them crosswise and place a small piece in the centre of each plum half. Drizzle generously with olive oil and top with the thyme sprigs.

3. 3

   Roast at 110–130°C for 4–5 hours, occasionally propping the oven door open. You can judge how cooked they are by the amount of reduced juice and your preferred level of softness and caramelisation.

4. 4

   Serve alongside a cheese board. The cooled plums can be stored in jars, covered completely with olive oil.