Grilled Plums With Goat Cheese and Honey-Thyme Drizzle (Serves 4)
A plate fresh fruit and cheese is a delightful way to cap off a summer meal. But add some heat, honey and herbs to that basic pairing and you wind up with a sensuous, out-of-the-ordinary dessert that has a real wow factor.
NOTE: The goat cheese cream needs to be refrigerated for at least 30 minutes before serving, and up to 3 days. The plums can be cooked on an outdoor grill as well.
70g soft goat cheese (chevre)
3 tablespoons low-fat (2 percent) or whole milk
3 1/2 tablespoons honey, divided
1 tablespoon fresh lemon juice
1/2 teaspoon coarsely chopped fresh thyme leaves
4 medium ripe plums
1/2 tablespoon olive oil
Combine the goat cheese, milk and 1 1/2 tablespoons of the honey in a mixing bowl.
Use a handheld electric mixer to beat for 1 to 2 minutes, until creamy.
Makes about 1/2 cup. Cover and refrigerate for at least 30 minutes, and up to 3 days.
Whisk together the remaining 2 tablespoons of honey, the lemon juice and the thyme in a small bowl.
Preheat a grill pan over medium-high heat. Cut the plums in half through the stem end, pit them and brush the cut sides with oil.
Grill the plums, cut sides down, for 2 to 4 minutes, until they have softened a bit and there's some char on the plums' flesh.
Transfer cut sides up to a plate to cool slightly.
Serve the plums with a dollop of the goat cheese cream, each topped with a blackberry and drizzled with the honey-thyme mixture.
The Washington Post