A seasonal dish make sure to indulge in some yummy plums this fall before October with this Lucy Boyd’s recipe for baked plums on toast with mascarpone and lemon. Delicious and incredibly moreish it will become a family favourite in no time.
Serves 4
Cooking time: 35 mins
What You’ll Need:
- Approx. 600 – 650g plums
- 4 slices of chewy white sourdough, San Francisco is good or 8 slices of ciabatta cut at an angle just slightly less than 1 cm thick
- 75g unsalted butter
- 2 vanilla pods
- 200g caster sugar
- 1 thick skinned lemon
- 40ml brandy
- 150ml mascarpone
What To Do:
- Preheat oven 200c Gas 6
- Slice the vanilla pods in half lengthways and scrape out the seeds with a teaspoon then combine with the sugar in a bowl. Slice the plums in half and remove the stones then place in a largish bowl. Add the vanilla sugar and the brandy. Toss together and leave to marinate for 30 minutes to an hour.
- Spoon the mascarpone into a bowl and grate the zest of 1/4 lemon, stir to combine.
- Butter the slices of bread then lay each slice buttered side up in an earthenware dish lightly dotted/ greased with the remaining butter large enough so they don’t overlap. Spoon the fruit onto the slices of bread and drizzle over some of the liquor. Bake in the oven for 20 – 25 minutes, then remove and place a spoonful of the mascarpone cream over the top of each slice. Return to the oven for a couple of minutes until the mascarpone starts to just melt and collapse. Serve hot.
Recipe from Lucy Boyd, co-founder of the River Café.
For more dessert ideas why not try some chocolatey treats via our roundup.