Description
These spiced rum plum stacks with mascarpone are a delightful dessert that combines the warmth of holiday spices with the freshness of plums, perfect for entertaining.
Ingredients
Scale
- 6 fresh plums
- 1 cup (236 ml) spiced rum
- 1/2 (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
Instructions
- Core the plums at the navel, similar to coring an apple, and remove the pits. Slice the plums horizontally into rounds.
- In a sauté pan, combine the spiced rum, water, butter, honey, lemon juice, vanilla bean, cinnamon stick, and nutmeg. Bring the mixture to a gentle simmer over medium heat.
- Add the sliced plums to the pan and cook for about 8-10 minutes, turning occasionally, until the plums are tender and infused with the spiced liquid.
- Remove the plums from the pan and let them cool slightly.
- To serve, stack the plum slices on a plate, layering with dollops of mascarpone cheese between the slices.
- Drizzle some of the reduced spiced liquid from the pan over the plum stacks for added flavor.
Notes
For a non-alcoholic version, substitute the spiced rum with apple cider. Store any leftover plums in an airtight container in the refrigerator for up to 2 days. Serve the dessert slightly warm or at room temperature for the best flavor.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 25
- Sodium: 20
- Fat: 9
- Carbohydrates: 30
- Fiber: 3
- Protein: 2
- Cholesterol: 15