Crimson cups: Roasted plums with honey and mascarpone

There’s something about the cool autumn weather that draws me to roasted or baked fruit.  It’s at exactly this time of year that I start making treats with baked fruit.  And one of my favourites are these roasted plums with honey and mascarpone, all finished with a nutty topping.   These not too sweet treats are a very satisfying end to a meal without too much guilt attached.   When I have leftovers, I even eat these plum pots for breakfast.

Usually, I like to serve these roasted plums with honey and mascarpone at the end of a big meal – you know when you have that feeling where you can’t eat another thing?  But somehow there’s always room for these.  And the leftovers – eat anytime of the day! These little pots with the deep, dark crimson juices of the plums look indulgent and pretty and the crunchy nuts finish off the flavours beautifully.  And best of all you won’t be slaving for hours – just how I like it!

Ingredients (serves 4):

4-5 plums quartered and stone removed
200gms mascarpone cheese
4 tbs greek yogurt
4 tbs honey (plus extra for drizzling) – you can add more if you like it sweeter
1 tbs brown sugar
¼ tsp cinnamon
25gms blanched almonds
25gms pistachio kernels
butter
sea salt

Heat the oven to 180° (fan assisted) and lightly grease a small baking dish with butter.  Place quartered plums in a bowl with 2 tbs honey, brown sugar, cinnamon and a pinch of sea salt.  Give it all a good mix and tip on to greased baking dish.  Top plum quarters with 4-5 small knobs of butter.

Bake for 12-15 minutes until they’re just cooked but still hold their shape and aren’t mushy or falling apart.

While the plums are cooking, mix together the mascarpone with the greek yogurt until smooth and creamy. Add 2tbs of honey and mix well.

Once plums are done, remove from oven and allow to cool.  Turn oven down to 160° (fan assisted) and lay nuts on a dry baking tray.  Top with a pinch of sea salt and roast for 6-7 minutes, giving them a shake half way through.  You want the nuts to darken a shade or two at most – if you leave them too long, they’ll burn. Remove nuts from oven, tip in to a bowl and allow to cool completely.  Then chop them up.

Divide mascarpone mix in to 4 clear glasses (I like using glasses so you can see the rich crimson liquid pouring down the sides of the glass).  Top with 4-5 plum quarters making sure to pour over any plummy, sweet, gooey juices from the baking dish. Sprinkle very generously with the toasted nuts and add a drizzle of honey if you want for extra sweetness.

Tip:  These roasted plums with honey and mascarpone can be left in the fridge and eaten the next day, as long as they don’t have the nuts on.  Make sure to top with nuts just before serving.

I had initially intended to make these with figs but since I couldn’t find figs, I used plums instead and I’m so glad I did.  But there’s no hard and fast here.  Peaches, pears, figs, nectarines – pretty much anything in season goes!

Do you have a favourite roasted fruit recipe?