I made the plum chutney, but still had a lot of plums. What to do? Well, I simply sliced them in half, removing the stone as I went along, and placed them cut side up in a single layer on a rimmed baking sheet. I dusted them with homemade vanilla sugar (the simple kind where you just leave a few vanilla beans to infuse in a jar of sugar), and added a few splashes of vanilla extract.
Then, I let them roast in a fairly low oven - about 125°C - for an hour. After that, I cranked it up to get more of a caramelized surface, to about 225°C for 20 minutes or so.
Finally, I let them cool off and transferred into small plastic tubs aimed for the freezer. I bet this will make a delicious dessert with a scoop of vanilla ice cream later this fall.
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