The morning before I made the glazed gammon, I was gifted a bag of plums. I decided to make roast plums to go with the gammon. The sweetness from them worked as a perfect side dish to the gammon. But, you can make this recipe and serve the fruit as a dessert.
South Africa has one service provider for our electricity. The company is called Eskom and since 2008 our supply has been diabolical. In February we were thrown back into continuous load shedding. This is when the power is turned off in different areas, at different times. Our office is on a different schedule to home, and both need to be checked daily. This is because the times change every day, and also because we have different levels of load shedding. Two weeks ago I got caught up in work and lost track of the time. The power went off at 10am and I had to stay at the office to do computer work. I idled the time away constructively by doing stock take. And once that was done I completed my daily puzzle.
As soon as the electricity came back on I finished what I should have done first thing in the morning. I then went to run some errands and when I was done, headed for home. Only to walk into the house as the power turned off. I decided to spend the time searching for hotels close to Istanbul airport. I have never bothered to read the fine print on our selections but I was really glad I had so much time on my hands. The first hotel I looked at only caters for the domestic terminal which is of no use to us. The second one demands that couples checking in show their marriage certificates. This is one thing I don’t travel with as our passports show the same surname. Do you travel with your marriage certificate?
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- 3 green gauge plums, cut in half and stoned
- 15 g butter, melted
- 7.5 mls lemon juice
- ground cinnamon for sprinkling
- coconut sugar for sprinkling
- Preheat the oven to 180° Celsius
- Place the plums into a roasting dish, cut side up
- Pour the lemon juice into the butter and stir to combine
- Brush the butter over the exposed flesh and sprinkle with the cinnamon and sugar
- Place into the oven and roast for 80 minutes
- Remove from the oven and let cool slightly before serving
Inspiration published on Lavender and Lime March 2:
To a life well lived in 2020!