6 large, firm black plums
1 tablespoon brown sugar
1½ cups white sugar, divided
¾ cup water
1 loosely packed cup of black pansy petals, coarsely chopped
A few whole black pansies and Johnny-Jump-Ups
- Preheat oven to 375º.
- Cut each plum in half and remove the stone. Sprinkle the cut side with brown sugar and let sit for about 5 minutes.
- Spray a roasting pan with oil.
- When the brown sugar has dissolved, place the plum halves in the roasting pan cut side down.
- Roast the plums for 30 to 50 minutes, depending on their size and level of ripeness. The should be soft to the touch when done.
- Meanwhile, put the cup of petals in a food processor. Add half the sugar and process the petals and sugar for about 30 seconds.
- In a non-reactive saucepan, combine the remaining sugar and the pansy sugar mixture. Add the water and bring to a boil over medium heat.
- Reduce the heat to a simmer, stirring occasionally, until the mixture is reduced by about half. If you have a candy thermometer, 220º is perfect.
- Remove the syrup from the heat and allow to cool.
- When the plums are fully roasted, remove them from the oven and allow to come to room temperature.
- Place two plums on each dish, add a dollop of vanilla ice cream, a drizzle of the syrup and garnish with the whole flowers.
ADVANCE PREPARATION: Plums and syrup can be prepared one day in advance. Allow to come to room temperature or re-warm before serving.
*Chive flowers are quite powerful, so be sure to break each flower into florets.
**Be restrained in the quantity of daylilies you ingest as they contain diuretic properties.