This recipe has got summer written all over it! This time of year we are spoiled with the best stonefruit and berries, I got inspired to make this delicious recipe. The stonefruit combines sweet, juicy and zesty flavours all in one go, so let's combine it with a sticky jam and creamy vanilla-mascarpone. It sound perfect to me! Grilling stonefruit is very easy. You can combine apricots, cherries, plums, peaches and nectarines, or just choose one sort, like I did for this recipe. Just pop them in a hot grill pan and let them sizzle for a moment.
The forest fruit jam was made from blackberries, raspberries and blueberries. When the fruit is grilled and the jam is ready (I think it is best to make the jam first), serve them together with some vanilla-mascarpone and a sparkling wine. Enjoy your summer!
Grilled plums with forest fruit jam & mascarpone-vanilla cream
for the jam
- 500 g mixed summerberries, like raspberries, blueberries, blackberries, strawberries
- 250 g high pectine sugar
- juice of 1/2 lemon
for the plums
- 4 semi ripe plums (preferably not too ripe, they need to be a little firm)
- extra vergine olive oil
- some fresh thyme leafs
for the vanilla-mascarpone
- 150 ml mascarpone
- 1 tsp vanilla paste
1 Pop all the ingredients for the jam in a saucepan and simmer for 5-10 minutes intil the sugar desolved completely and the fruit is soft. If you like you can mash the fruit a little bit, it gives the jam some texture.
2 Turn the heat off and carefully skim (if there is) any foam off the top of the jam. Leave to cool and put the jam in a stellized jam jar.
3 In the meanwhile, put a grill pan on the stove and heat. Divide the plums and remove the stones. Drizzle the plums with some olive oil and grill in the pan for a couple of minutes until charred.
4 When the plums are juicy, put the heat off and place the grilled plums on a large plate. Sprinkle some thyme leafs on top and leave to cool.
5 Mix the mascarpone and vanilla paste in a small bowl.
6 Serve the grilled plums on four small plates, cover with the jam and mascarpone-vanilla cream.