plum caramel roasted plums with brûléed stracciatella

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Plum Caramel Roasted Plums with Brûléed Stracciatella | Lemon Fire BrigadePlum Caramel Roasted Plums with Brûléed Stracciatella | Lemon Fire BrigadePlum Caramel Roasted Plums with Brûléed Stracciatella | Lemon Fire BrigadePlum Caramel Roasted Plums with Brûléed Stracciatella | Lemon Fire BrigadePlum Caramel Roasted Plums with Brûléed Stracciatella | Lemon Fire Brigade

Plum Caramel Roasted Plums with Brûléed Stracciatella + Pistachios in Olive Oil // Serves 4

10 small plums, pitted, 8 of them sliced into quarters
3 tablespoons pomegranate molasses
2-3 tablespoons dark muscovado sugar, dark or light brown sugar works too
1 tablespoon freshly squeezed lemon juice
1 tablespoon water
1/2 vanilla bean, split lengthwise and scraped
1/8 teaspoon ground star anise, about 1 pod freshly ground
Pinch of sea salt
1/4 cup pistachios, shelled and toasted
2 tablespoons extra-virgin olive oil
1/2 teaspoon finely grated orange zest
Pinch of sea salt
8-12 ounces fresh stracciatella or burrata cheese
2-3 tablespoons granulated sugar, for bruleeing

Preheat the oven to 400 F and line a baking sheet with parchment paper.
Place two of the plums in a blender with the pomegranate molasses, muscovado sugar, lemon juice, and water and puree until very smooth. Add the plum puree to a medium saucepan along with the scraped vanilla bean and star anise and stir to combine. Drop in the quartered plums and toss to coat. Place the plums on the prepared baking sheet and bake for 15 to 20 minutes until the fruit is bubbling around the sides and caramelized. Bring the remaining plum puree to a boil over medium heat, stirring occasionally, for about 6-8 minutes until the mixture is deep in color. If this reduces too much it will become too sweet. Season with sea salt to taste. Turn off the heat and set aside.

In a small bowl combine the toasted pistachios, olive oil, orange zest, and salt, and stir to combine.

Place the stracciatella cheese and roasted plums into a serving dish. Sprinkle the sugar over the cheese. Using a torch, brûlée the sugar until it’s golden brown and a crisp shell forms over the top. Drizzle the plums with some of the remaining plum caramel, spoon the pistachios over and around the fruit and serve.

The plum caramel will keep in an airtight container up to 10 days.

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