Save to Pinterest Bold, elegant, and delightfully simple, these Balsamic-Goat Cheese Grilled Plums are a masterclass in flavor balance. By caramelizing the fruit over an open flame, you unlock a deep sweetness that pairs perfectly with the creamy tang of fresh goat cheese and a rich, honey-infused balsamic reduction. Whether served as a sophisticated appetizer or a light, fruit-forward dessert, this dish brings a touch of modern American flair to any table.
Save to Pinterest The key to this dish is the transformation of the plums on the grill. As they cook, the natural sugars intensify, creating a beautiful contrast with the chilled goat cheese. This simple technique elevates humble stone fruit into a gourmet experience that is as visually stunning as it is delicious.
Ingredients
- Plums: 4 ripe but firm plums, halved and pitted; 1 tbsp olive oil
- Cheese & Garnish: 100 g (about 3.5 oz) fresh goat cheese, softened; 2 tbsp chopped fresh mint or basil (optional); freshly ground black pepper, to taste
- Balsamic Glaze: 60 ml (1/4 cup) balsamic vinegar; 1 tbsp honey
Instructions
- 1
- Preheat a grill or grill pan to medium-high heat.
- 2
- Brush the cut sides of the plum halves with olive oil.
- 3
- Place the plums cut side down on the grill. Grill for 3–4 minutes until grill marks appear and the fruit softens slightly. Flip and grill for another 2–3 minutes. Remove from heat and set aside.
- 4
- In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for 3–4 minutes, stirring occasionally, until the mixture thickens to a syrupy consistency. Remove from heat and let cool slightly.
- 5
- Arrange grilled plums on a platter, cut side up. Spoon or pipe a dollop of goat cheese onto each half.
- 6
- Drizzle with the balsamic glaze. Sprinkle with fresh mint or basil and a touch of black pepper, if desired. Serve immediately.
Zusatztipps für die Zubereitung
To ensure the best grill marks without the fruit sticking, make sure your grill is fully preheated and use a basting brush for an even coating of olive oil. Using plums that are still slightly firm prevents them from becoming too mushy under the heat.
Varianten und Anpassungen
You can easily adapt this recipe by using peaches or apricots as an alternative to plums. For a vegan version, simply substitute the goat cheese with a tangy plant-based cheese and use agave nectar instead of honey in the glaze.
Serviervorschläge
For the ultimate experience, serve these plums immediately while warm. They pair exceptionally well with a chilled glass of Sauvignon Blanc or a crisp Prosecco, which complements the acidity of the balsamic reduction.
Save to Pinterest With its vibrant colors and sophisticated taste, this dish is sure to impress your guests while remaining incredibly easy to prepare. Enjoy the perfect harmony of warm, caramelized fruit and cool, creamy cheese in every bite.
Recipe FAQs
- → Can I use other stone fruits instead of plums?
Yes, peaches or apricots work wonderfully as alternatives. Choose ripe but firm fruit to prevent them from falling apart on the grill.
- → How do I know when the balsamic glaze is ready?
The glaze should coat the back of a spoon and have a syrupy consistency after 3-4 minutes of simmering. It will thicken further as it cools.
- → Can I make this vegan?
Absolutely. Substitute the goat cheese with your favorite plant-based cheese alternative. The rest of the ingredients are already vegan-friendly.
- → What if I don't have a grill?
A grill pan on the stovetop works perfectly. You can also use a broiler, placing plums cut-side up and watching them closely to prevent burning.
- → How should I serve these grilled plums?
Serve immediately while warm for the best texture contrast between the hot fruit and cool cheese. They make an excellent appetizer or light dessert alongside Sauvignon Blanc or Prosecco.
- → Can I prepare components ahead of time?
The balsamic glaze can be made up to 3 days in advance and stored in the refrigerator. Grill the plums just before serving for optimal flavor and texture.