Grilled plums and vanilla mascarpone are perfect as a fresh, delicious, and simply elegant dessert, or as a unique side paired with a savoury dish.
250g mascarpone cheese
2 tbsp whipping cream
Seeds scraped from 1 vanilla pod
1 tbsp icing sugar
100g peeled and sliced ginger
1 cup caster sugar
1 ½ cups water
1 cinnamon quill
8 Genuinely Southern Forests plums, cut in half with stones removed
1 tbsp extra virgin olive oil
2 tbsp caster sugar
Pinch ground cinnamon
1. For the ginger syrup, combine ginger, 1 cup caster sugar, water, and cinnamon quill in a small pot over medium heat and stir until sugar has dissolved. Increase heat to high and boil for ten minutes. Set aside to cool.
2. For the mascarpone cream, stir together mascarpone, cream, vanilla and icing sugar until combined and set aside.
3. For the grilled plums, heat BBQ or pan to high. Brush cut side of plums with oil, sprinkle with caster sugar and cinnamon. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelised. Turnover and grill until just heated through, approximately 1 minute longer.
4. To serve, place 2 tbsp of mascarpone cream on each plate and smear. Add grilled plums and drizzle with spiced ginger syrup and ginger pieces (tip: this recipe makes excess syrup and can be used to make cordial or cocktails!).
Recipe by Wade Drummond and photography by Jessica Wyld Photography for Genuinely Southern Forests.