Food & Cooking Recipes Dessert & Treats Recipes Honey-Roasted Plums with Mascarpone Cream and Brittle 4.0 (3) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Servings: 4 Star anise, orange zest, and cinnamon infuse roasted plums and the vibrant liquid they exude with a panoply of flavors. The tender fruit is juxtaposed against a cloud of whipped mascarpone and shards of honey brittle that shine like jewels. Ingredients For the Honey Brittle Vegetable-oil cooking spray ⅓ cup corn syrup ⅓ cup honey (any type) For the Roasted Plums ½ cup port ⅓ cup honey (any type) 1 whole star anise ½ vanilla bean, split, seeds scraped and pod reserved 1 strip orange zest (2 inches long) ½ cinnamon stick 3 plums or Pluots, pitted and cut into ½-inch wedges ¼ cup heavy cream ½ cup mascarpone cheese Directions Make the honey brittle: Lightly coat a rimmed baking sheet with cooking spray. Bring corn syrup and honey to a boil in a small saucepan, and cook until it registers 300 degrees on a candy thermometer (hard-crack stage). Carefully pour honey mixture onto baking sheet, tilting the sheet to spread mixture into a thin layer. Let cool completely. Break brittle into jagged pieces. (Brittle can be stored for up to 2 weeks.) Make the roasted plums: Preheat oven to 350 degrees. Combine port, honey, star anise, vanilla seeds and pod, orange zest, and cinnamon stick. Place plums in a small ovenproof pan or baking dish, and pour the port mixture over the top. Roast, basting halfway through, until plums soften and liquid has reduced to a syrup, about 30 minutes. Let cool on a wire rack, then discard whole spices. Beat heavy cream in a medium bowl until soft peaks form. Gently fold in mascarpone. Divide plums among 4 bowls. Drizzle each with syrup from pan. Top each with a spoonful of mascarpone cream and a piece of brittle. Serve immediately. Cook's Notes Store honey at room temperature for up to 2 years. If it no longer flows freely, place the bottle in warm water; the gentle heat will return the honey to a liquid state. Rate it Print