Broiled Plums with Mascarpone Cream
- Comments()
Martha Stewart Living, September Fall 2004
- Prep Time 5 minutes
- Total Time 15 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- 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
Directions
-
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.
-
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.
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!
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!