I give it a good rub with olive oil and whatever seasonings I feel like. Sometimes I use a mix of s/p, minced rosemary and thyme, sometimes I open the spice cabinet and create something with brown sugar, pepper, salt, garlic powder, Aleppo pepper, paprika, and thyme, but my recent favorite has been Penzeys’ Tsardust Memories.
Roast it in the oven until done to my liking (slightly pink inside), serve with applesauce or with a Spicy Plum Ketchup from a long-ago Eating Well cookbook of my sister’s.
Had to pull up the recipe for the plum ketchup saved on my phone, as it’s no longer available on their website.
SPICY PLUM KETCHUP
From Eating Well Magazine, no longer on their website
1-1/2 pounds red or black plums, (5-6 medium), pitted and quartered (I also peel them)
2 cloves garlic, minced
1/3 cup packed light brown sugar
1/3 cup cider vinegar
1/3 cup water,(I always use less…about 1/4 cup or less)
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp freshly ground pepper
1/4 tsp ground allspice
1/8 tsp cayenne pepper
1 2-inch cinnamon stick
Combine plums, garlic, brown sugar, vinegar, water, salt, ginger, allspice, pepper, cayenne and cinnamon stick in a large heavy saucepan. Bring to a simmer, stirring frequently.
Reduce heat to low and simmer, uncovered, stirring occasionally, until the plums have cooked down to a puree, 35 to 45 minutes. Remove from heat and let cool. Discard the cinnamon stick. Transfer to a bowl or storage container.
Make Ahead Tip: Cover and refrigerate for up to 1 week or freeze for up to 6 months.