Streusel-Roasted Plums with Vanilla Ice Cream
Tender roasted plums topped with a crispy hazelnut streusel and served warm with vanilla ice cream in a red wine caramel sauce. This elegant dessert combines the perfect balance of sweet fruit, crunchy topping, and creamy ice cream.
Ingredients
- •5 tablespoons chilled unsalted butter, divided
- •5 tablespoons (packed) golden brown sugar, divided
- •2 tablespoons dry red wine
- •¼ cup all purpose flour
- •3 tablespoons sugar
- •1 pinch salt
- •¼ cup coarsely chopped toasted hazelnuts
- •6 whole large firm plums, halved, pitted
- •1 pint Vanilla ice cream
Cooking Instructions
- 1.
Preheat oven to 400°F. Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Add 2 tablespoons brown sugar and wine. Bring just to boil, stirring until sugar dissolves and syrup is smooth; remove skillet from heat.
5 min
- 2.
Whisk remaining 3 tablespoons brown sugar, flour, 3 tablespoons sugar, and salt in medium bowl to blend. Add remaining 3 tablespoons butter. Cut in with back of fork until streusel begins to hold together. Mix in nuts.
5 min
- 3.
Cut very thin slice off rounded side of each plum half (to create flat surface). Lightly press 1 tablespoon streusel onto cut side of each plum half. Place plums, streusel side up, in syrup in skillet. Roast plums until just tender, about 20 minutes. Remove skillet from oven and preheat broiler. Broil plums until streusel is crisp and golden, about 1 1/2 minutes.
25 min
- 4.
Place 2 plum halves in each of 6 large goblets. Top with ice cream, then spoon over syrup from skillet.
5 min
