Roasted Plums with Rum Raisins

Late-season plums are easily halved, topped with rum-soaked raisins, and then roasted in their juices. They make a compelling dessert, whether served alone or embellished with crisp German-style waffle cookies and a dollop of cream.

¼ cup raisins
¼ cup dark rum
6-8 black plums, peeled, halved, and pitted
¼ cup light-brown sugar
¼ tsp. ground cinnamon
¼ cup crème fraîche, whipped cream or ice cream
1 pkg German-style waffle cookies

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Soak raisins in rum until plump, at least 10 minutes.

Place plum halves, cut side up, on a rimmed baking sheet. Sprinkle each with sugar and cinnamon, and top with raisins and rum. Roast until golden and bubbling, 15-18 minutes.

Divide among bowls, and top with crème fraîche. Serve with cookies.

Makes 6-8 servings.

Cook's Note: To peel a plum, cut an X into the bottom, plunge the plum into boiling water for 10 seconds, and then cool in an ice-water bath. The peel should slip right off.