Grilled Plums with Kirsch Cream
- 9 large black plums, halved and pitted
- 2 Tbs. superfine sugar
- 2 Tbs. kirsch
- Canola or grape seed oil
- 2 tsp. butter, cut into 18 tiny bits
- 1 cup heavy cream
- 1 Tbs. confectioners' sugar
- 1 tsp. vanilla extract
Prepare a medium fire in a grill. Oil the grill rack.
Arrange the plums, cut side down, on the grill. Cook until the cut sides are lightly browned and caramelized, about 2 minutes. Turn the plum halves over and put a bit of butter into each cavity. Cook until partially tender, 2 to 3 minutes more. Remove from the heat and let cool slightly.
In a deep bowl, beat the cream until soft peaks form. Using a rubber spatula, fold in the confectioners' sugar, vanilla and the remaining 1 Tbs. kirsch.
Arrange 3 plum halves on each of 6 dessert plate. Top with a dollop with kirsch cream and serve immediately. Serves 6.
Adapted from Williams-Sonoma Eating by Color, by Georgeanne Brennan, Dana Jacobi & Annabel Langbein (Oxmoor House, 2007).