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Under 30 Minutes

Broiled Plums with Mascarpone Cream

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.

  • Prep:
  • Total Time:
  • Servings: 4
Broiled Plums with Mascarpone Cream

Photography: Earl Carter

Source: Martha Stewart Living, September Fall 2004


  • 5 medium black plums, halved and pitted
  • 3 tablespoons brandy
  • 6 tablespoons packed light-brown sugar
  • 1/4 cup mascarpone cheese or creme fraiche
  • 1/4 cup heavy cream


  1. Preheat broiler. Place plum halves, cut sides up, in a single layer in an 8-inch square baking dish. Pour brandy evenly over plums, and sprinkle with 1/4 cup sugar. Broil until plums are soft and sugar is caramelized, 8 to 10 minutes.

  2. Meanwhile, put mascarpone, cream, and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form, about 2 minutes. Top broiled plums with whipped mascarpone cream.

Reviews (2)

  • 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!

  • 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!

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