los angeles guest suites

 

pom couscous

pom steak

Brown Sugar-Glazed Grilled Plums

by Joseph Erdos
Print Email

grilledplumsPlump, sweet, and juicy—these are the best-tasting plums. Late summer brings with it all the different types of plums—colors of white, black, red and shapes of round and oval. There are too many varieties to list here. And don't forget pluots, a cross between plums and apricots. I love to eat them fresh—and you know they're good when the juices run down your arm. But as you've seen by reading here, I also adore plums in simple, homey desserts.

Instead of the typical preparation, these plums are grilled. Grilling fruit is not a typical technique, but it's great for bringing out the flavor of fruit, especially when it's a bit underripe. Imagine pineapple slices, peaches, or nectarines on the grill. These fruits nicely caramelize, especially when they're brushed with a sugar mixture. And what goes better with warm fruit than ice cream? This is a dessert to savor spoonful by spoonful.

With just three ingredients, this recipe is almost a nonrecipe. Brush the plum halves with a mixture of sugar and butter that caramelizes on the grill. Serve with ice cream, like my lavender-crème fraîche ice cream, which lends a unique flavor to the dessert. Take the opportunity to grill some fruit before summer ends!

Brown Sugar-Glazed Grilled Plums with Lavender-Crème Fraîche Ice Cream

3 tablespoons light-brown sugar
3 tablespoons unsalted butter, melted
6 plums, halved and pitted
canola oil, for brushing
Lavender-Crème Fraîche Ice Cream, for serving

Heat a gas grill or grill pan at medium high.

Combine the brown sugar and butter in a small bowl. Brush plum halves all over with sugar-butter mixture.

Moisten a paper towel with a little oil and brush grates.

Grill plums, cut-side down, until slightly charred and softened, about 8 minutes. Serve 2 plum halves with a scoop of ice cream per person. Yield: 6 servings.

 

Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.

Add comment


Security code
Refresh

Restaurant News

A Lingering Lunch at Terzo Piano
Chicago
by Lisa Dinsmore

chicago03.jpgWe usually go to Chicago once a year to see my husband's family. We rarely get into the city since they live in the suburbs, but this time around we got the chance to spend a few days downtown,...

Read more...
The Gallows - A South End Original
Boston
by Kitty Kaufman

gallows-490x329"We're a loud and welcoming hangout in the South End with a menu that changes weekly." It's Saturday and we can confirm the fun's here all right, along with everyone in the neighborhood. There's...

Read more...
Summer Eats in San Francisco
San Francisco
by Amy Sherman

Scream SorbetIf you've never been to San Francisco you need to know our Summer starts NOW. Yes, in September. Not only is it pretty and warm and sunny but Summer produce--tomatoes, corn, pepper, and peaches...

Read more...
Beehive Restaurant
Texas
by David Latt

beehive1.jpgIf you're in Texas, you'll be tossing your fears about high cholesterol levels out the car window. This is cattle country, after all, and nothing is as good as a steak cooked on a hot-as-hell...

Read more...