Tasting Notes

This dessert is for two. Roasted plums on the BBQ, a bit tart, soft, firm not mushy, a delectable sauce of butter, Madeira wine and honey, make the plums memorable, the rich, creamy, vanilla ice cream, adding to this dessert par excellence.

What You Need

2 plums.

1/4 cup Madeira wine – it’s a sweet Spanish dessert wine.

2 tablespoons of honey.

3 tablespoons of butter.

1/2 tablespoon of olive oil.

2 scoops of vanilla ice cream.

Equipment

1 small pot.

1 cooking tong.

1 pastry brush.

Method

Use your pastry brush to smear the olive oil over the two plums.

Once done place the plums on your preheated – 400 degrees Farenheit- BBQ and roast them for about 15 to 20 minutes depending on the size of your plums. Ours were pretty big so we roasted them for 20 minutes. Make sure you turn them around every four minutes or so.

Once done – using your tongs – remove them and place them on a cutting board in the kitchen. Let them cool and then remove the flesh, place in a serving dish. Set aside.

To your pot add the butter, the honey and the wine. Cook on your stove top on medium heat till the mixture becomes syrupy, about five minutes. Watch it so does not burn because of the honey in it.

Once done, pour over your plums and then add one scoop of the ice cream.

Presto, you are ready to serve.

P.S. if you don’t have plums use any stone fruit, peaches,