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.
Photography: Earl Carter
Martha Stewart Living, September Fall 2004
- Prep Time 5 minutes
- Total Time 15 minutes
- Serves 4
- 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
- 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.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.