At the 1802 House, we serve a fruit course with our breakfasts every morning. We serve it in between the fresh baked muffins and follow it up with an entree. As you can imagine, it’s a challenge to find something that’s not too heavy and filling. I had seen a recipe for roast plums with thyme, but thought that Earl Grey Tea would be a more interesting flavor combination.
We try to use the black plums as I like the richness of the dark purple syrup with the creamy smooth lightly sweetened Greek Yogurt. When those aren’t available, the regular plums work just fine. This dish is a little tart and a little sweet with just a hint of that fragrant tea. Guests really enjoy this one!