Sugar-Roasted Plums With Balsamic And Rosemary Syrup

• 1/2 cup water
• 1/2 cup balsamic vinegar
• 6 tablespoons sugar, divided
• 10 black peppercorns
• 1 vanilla bean, split
• 12 small unpeeled plums (about 3 1/2 pounds)
• 8 fresh rosemary sprigs, divided

1. Preheat oven to 400u0b0.
2. Combine water, vinegar, 4 tablespoons sugar, and peppercorns, stirring with a whisk until sugar dissolves. Scrape seeds from vanilla bean; add seeds and bean to vinegar mixture. Place plums in a 13 x 9-inch baking dish. Pour vinegar mixture over plums. Nestle 2 rosemary sprigs around plums into vinegar mixture. Sprinkle evenly with 2 tablespoons sugar.
3. Bake at 400u0b0 for 20 minutes or until plums are tender (skin will begin to split on some plums).
4. Remove plums with a slotted spoon to a serving platter. Strain vinegar mixture into a small nonaluminum saucepan; discard solids. Bring vinegar mixture to a boil. Reduce heat to medium-high; cook until reduced to 3/4 cup (about 5 minutes). Pour syrup evenly over plums; garnish with rosemary sprigs.
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water, balsamic vinegar, sugar, black, vanilla bean, rosemary sprigs

Taken from www.myrecipes.com/recipe/sugar-roasted-plums-with-balsamic-rosemary-syrup (may not work)