honey thyme poached plums with sweet mascarpone
Juicy summer plums get poached in a syrup of honey, white wine and fresh thyme. They’re served with a dollop of sweet mascarpone and crunchy almond biscotti for a quick and fresh summer dessert.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6
- Category: Dessert
- Cuisine: American
Ingredients
- 1 1/2 cups white wine
- 1 1/2 cups honey
- 5 sprigs fresh thyme
- kosher salt
- 8 oz (1 cup) mascarpone
- 1/4 cup confectioners' sugar
- 1/4 tsp almond extract
- 2 lbs firm black or red plums, pitted and cut into eighths (about 7 medium sized plums)
- 2 tbsp brandy (optional)
- 6- 8 almond cookies (such as amaretti or almond biscotti)
Instructions
- In a large pot, combine wine, honey, thyme and 1/4 teaspoon of salt. Bring mixture to a boil, stirring to dissolve honey, then reduce to a simmer and cook for 5 minutes to let the flavors meld.
- Meanwhile, combine mascarpone, sugar, almond extract and 1/4 teaspoon of salt in a small bowl and mix until smooth. Set aside.
- Carefully place plums in the hot syrup, return to a simmer and gently cook, uncovered, for 3- 4 minutes or until fruit is tender but not falling apart. Use a slotted spoon to remove the plums from the poaching syrup and set aside.
- Continue to simmer syrup over medium heat until it has thickened, about 10 minutes, then stir in brandy if using.
- To serve, dollop a tablespoon of sweetened mascarpone on a plate and top with a spoonful of poached plums. Drizzle with thickened syrup and top with a crumbled almond cookie. Enjoy immediately.
Notes
serves 6- 8
- Poached plums can be refrigerated for up to 3 days in a covered container.
- Sweet mascarpone will keep, covered and refrigerated, for 1 week.
- Leftover syrup can be refrigerated for up to 2 weeks.
Nutrition
- Serving Size: 1
- Calories: 491
- Sugar: 52g
- Sodium: 215mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8.6g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 2.7g
- Protein: 4.9g
- Cholesterol: 79mg