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Broiled Plums with Mascarpone Cream

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Recipe photo courtesy of Earl Carter

A sprinkling of brown sugar is transformed into a sweet, syrupy topping when the plums are heated under the broiler. Choose fruit that is ripe but not too soft (the flesh should yield to gentle pressure). If you prefer the tart taste of red plums, use them instead of black ones.

Source: Martha Stewart Living, September 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Choose fruit that is ripe but not too soft (the flesh should yield to gentle pressure). If you prefer the tart taste of red plums, use them instead of black ones.

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  • Amethyste
    4 SEP, 2010
    In case you ever check back here, I found this by googling "brandy substitute." For every "2 tablespoons brandy, substitute the following: 1/2 to 1 teaspoon brandy extract OR 2 tablespoons water, white grape juice or apple juice." Personally, I can't stand brandy, so I might try this, too. Good luck!
    Reply
  • Shanigirl528
    21 JUL, 2010
    I know someone is bound to harp on me for this, but does anyone have any suggestions for alternatives to the brandy? Can I just leave it out? I know that it's a small amount and the alcohol likely cooks off, but not having/using alcohol in our home is just a personal choice my family has made. Thanks to anyone with suggestions!
    Reply

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