Grilled fruit is luscious and aromatic. These plums are made more so with the addition of rosemary and mascarpone.
- ½ cup water, plus more for soaking
- ½ cup sugar
- 1 tablespoon rosemary leaves
- ¼ cup honey
- 1 tablespoon balsamic vinegar
- ½ cup mascarpone cheese at room temperature
- 3 very ripe plums, halved and pitted
- lemon zest for garnish
Make the glaze: Stir together first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved. Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer into a cruet or airtight container, discarding rosemary sprigs.
While the liquid is still warm stir in the honey and balsamic. Glaze may be stored in refrigerator up to 1 month.
Stir about 1 tablespoon of the glaze into the mascarpone cheese until well combined. Set aside.
Cover the plums with col water and let them hydrate about 20 minutes. Also soak 4 sturdy rosemary branches or bamboo skewers in water for about 10 minutes. Thread 3 plum halves onto each one. Move the skewers to a plate. Brush the fruit generously with the glaze.
Prepare barbecue for medium-high heat. Grill the plums over indirect heat until heated through, turning once, about 2–3 minutes per each side. Brush with a bit more glaze during cooking.
Arrange each skewer, cut side up, on an individual serving plate. Spoon some creme mascarpone mixture into the plate. Garnish with lemon zest. Serve warm or at room temperature.