Though still in its young stage, our little pluot tree produces about six fruits a year, all of which are treasured like gold. We guard this tree fiercely because if we didn’t, the squirrels would feast on all the fruit. They still haven’t learned to share.

Roasted pluots are lusciously juicy and fragrant. Their sweet, meaty flesh, with its hints of balsamic vinegar, pairs nicely with both sweet and savory dishes. This recipe is so versatile that you can serve it with your favorite ice cream, yogurt, or grilled meat dishes—the possibilities are endless. And of course if you can’t find pluots, sweet plums work equally well.

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  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • A few sprigs fresh thyme
  • 1 pound (455g) ripe pluots (plum-apricot hybrids), halved, stones removed



  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the brown sugar, oil, vinegar, and thyme sprigs. Combine well.
  3. Add the pluots to the mixture and gently mix.
  4. Place the pluots, cut side up, on a baking dish.
  5. Roast for 15 to 25 minutes, or until soft. (Less ripe pluots may take longer to cook.)
  6. Allow to cool for 5 to 10 minutes, then serve warm.