Ingredients

The following ingredients have 6 Servings
  • 9 large black plums, halved and pitted
  • 2 Tbs. superfine sugar
  • 2 Tbs. kirsch
  • Canola or grape seed oil
  • 2 tsp. butter, cut into 18 tiny bits
  • 1 cup heavy cream
  • 1 Tbs. confectioners' sugar
  • 1 tsp. vanilla extract

Instruction

  • Place the plums, cut side up, in a shallow dish. Sprinkle with the superfine sugar and drizzle with 1 Tbs. of the kirsch. Let stand for 30 minutes to 4 hours.
  • Prepare a medium fire in a grill. Oil the grill rack.
  • Arrange the plums, cut side down, on the grill. Cook until the cut sides are lightly browned and caramelized, about 2 minutes. Turn the plum halves over and put a bit of butter into each cavity. Cook until partially tender, 2 to 3 minutes more. Remove from the heat and let cool slightly.
  • In a deep bowl, beat the cream until soft peaks form. Using a rubber spatula, fold in the confectioners' sugar, vanilla and the remaining 1 Tbs. kirsch.
  • Arrange 3 plum halves on each of 6 dessert plate. Top with a dollop with kirsch cream and serve immediately. Serves 6.
  • Adapted from Williams-Sonoma <i>Eating by Color,</i> by Georgeanne Brennan, Dana Jacobi & Annabel Langbein (Oxmoor House, 2007).