These spiced up plums are simple, fresh and just a tad on the sassy side.By Alisha Randell
This is a perfect fruit and cheese pairing that will do nicely at a holiday table, or while entertaining guests. After all we all do indulge, at least a wee bit during these months. This dessert however has a bit of holiday sparkle with, let’s just say a tad less caloric overload.
The warming spices have an aroma that just instantly relaxes and brings us to thoughts of the Season. This is one dessert that is as much a pleasure to prepare as it is to eat. Or perhaps it is just me, the seduction of fall scents and warming thoughts that surround this Season?
- 6 fresh plums
- 1 cup (236 ml) spiced rum
- ½ (118 ml)cup water
- 1 Tbs (15 ml) honey
- 1 tsp (5 ml) butter
- 1 tsp(5 ml) fresh lemon juice
- 1 vanilla bean, split
- 1 cinnamon stick
- 1 pinch nutmeg, ground
- 1 pinch cardamom, ground
- 6 oz (170 gr) mascarpone cheese
- 6 large mint leaves, chiffonade style
- Additional mint leaves for garnish, optional
- Cocoa shavings for garnesh, optional
- Large saute pan with lid
- Core plums at the navel the same way you would core an apple, removing pit. Then slice plums horizontally.
- In your saute pan add rum, water, butter, honey, lemon juice and spices. Bringing liquid just to a boil, reduce heat to medium/low and add plum slices.
- Cover and simmer about 15 minutes.
- Lay plums out individually on a clean dry surface and allow to cool to room temperature.
- Layer mascarpone on each slice as if you were frosting a cake, then add a layer of mint chiffonade.
- Re-stack plums and place a final layer of mascarpone on the top of each. Insert a toothpick through the center and allow to stand for a few minutes, then remove before serving.
- Garnish with additional mint and cocoa shavings if desired.