Honey-Roasted Plums with Mascarpone

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Honey-Roasted Plums with Mascarpone and Pistachios

Serves: ½ plum for each person as a first course for breakfast

1 cup mild honey, such as clover

2 tablespoons unsalted butter, at room temperature

1 tablespoon fresh lemon juice

1 teaspoon orange flower water (optional)

8 large firm-ripe red or black plums, halved and pitted

½ cup mascarpone, at room temperature

¼ cup roasted unsalted pistachios, finely chopped

Heat the oven to 400°. In a small sauce pan, melt the honey and butter with the lemon juice over moderately low heat. Stir in the orange flower water, if using. Scrape the honey syrup into a medium bowl, add the halved plums and toss to coat thoroughly. Arrange the plums, cut side down, in a large baking dish and spoon half of the honey syrup evenly over them.

Roast the plums for 15 minutes, or until barely tender and beginning to brown on the bottom. Turn the plums and spoon the remaining honey syrup over them. Roast the plums for 10 minutes longer, or until tender but not falling apart. Transfer the plums to plates and drizzle with the honey syrup. Top with a dollop of mascarpone, sprinkle with the pistachios and serve.

Make Ahead: The roasted plums can be refrigerated in their syrup overnight. Reheat the plums in a 325° oven until warmed through before serving.

Lynn’s Notes: You can make the honey-butter syrup in advance; it refrigerates well. I dilute the mascarpone with heavy cream, because I like the texture better. I don’t use the orange flower water – too flowery (unsurprisingly).  Some orange extract (just a dite) is fine, though, or a little orange juice or juice concentrate. If you can’t find unsalted pistachios, you can remove the salt by pouring hot water over, allowing to sit a minute, rinsing, draining and drying.  You will need to roast the pistachios to crispen before topping the plums. And I usually don’t have pistachios on hand, so I use either toasted walnuts or almonds, chopped. You don’t need to use a strong-flavored honey, but if you have a favorite with a nice aroma, use that. I have never tried making the plums ahead and reheating.

Last modified on Wednesday, 27 September 2017 18:15
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