Wash the *plums* and pat them dry cautiously. Cut them in half and remove the pits while keeping the halves intact. Place the plums in a *large bowl*, drizzle them with olive oil, and mix thoroughly to coat them evenly.

Arrange the plum halves on a baking sheet lined with a quality baking paper or a Teflon mat, cut side up. Sprinkle them evenly with dried garlic, salt, sugar, and dried rosemary. Optionally, sprinkle some fresh rosemary on top for added aroma.

*Dry* the plums in an oven set at **65°C to 70°C (150°F to 160°F)** for approximately 12 to 14 hours. Use a mode that allows for air circulation, ensuring to leave the oven door slightly ajar to let out the moisture. The finished plums should be *firm* on the outside yet soft on the inside.

In a saucepan, gently heat the oil mixture with *sliced garlic cloves* and a few sprigs of fresh rosemary. Avoid bringing it to a boil. Allow this infusion to cool down slightly.

Pack the sun-dried plums into a jar, layering them and pouring the garlic-herb oil over each layer. Ensure all the plums are submerged under the oil. Seal the jar with a lid, allowing it to infuse for a week. Store the open jar in the refrigerator.

Use the aromatic oil from the plums to dress *salads*, as it enhances flavors wonderfully!