I love summer stone fruits. Especially plums. Sometimes they are not always as sweet as I expect. And sometimes I simply don’t exercise the patience for them to ripen more. But two ways to get more flavor from your fruits and veggies is by roasting or caramelizing. And that’s what I did with these plums.
These beautiful, tart plums are tossed in sugar and sautéed in butter. Just enough to soften them and bring out a bit more sweetness. Then drizzle them with a luscious, quick and easy vanilla bourbon sauce. They are just as good served warm as cold!
I love summer plums. I love them when they are so sweet and juicy that the flesh falls right off the pit. Though I usually prefer red plums over yellow, I bought a large bag of yellow plums on sale. And this recipe came to mind. The plums are much sweeter when they are caramelized. Use your favorite bourbon to add to the vanilla sauce. Mine, as you can see, is Woodford Reserve.
You can make the sauce a day in advance. It’s what I prefer to do, because the sauce thickens a little more overnight. But the plums are ready in just about 5 minutes! This summer plum dessert couldn’t be easier!
Not a fan of plums? Use peaches or nectarines. Not crazy about bourbon? Add a liqueur like Amaretto or Frangelico instead. Or leave out the booze and add a little more vanilla if that’s your thing. Add more than one fruit, even. Cherries would pair well with other stone fruits and would be delicious!
I won’t lie. Since I made and photographed this in the morning, I ate this for my breakfast! But it would be a great brunch idea served over some buttery brioche toast and sprinkled with some crumbled bacon. Or fabulous over some grilled pound cake for dessert! You get the idea!
Take the risk or lose the chance.
- 6 large or 12 small plums, pitted and sliced
- 1 Tablespoon of butter
- ¼ cup plus 2 teaspoons of sugar
- 1 cup of whole milk
- 2 egg yolks
- 1 teaspoon of pure vanilla extract
- 1 teaspoon of bourbon
- pinch of salt
- Fill a large mixing bowl with ice water.
- To prepare the sauce, whisk the egg yolks with ¼ cup of sugar.
- Heat the milk in a saucepan on the stove over medium high heat, just until bubbles form at the edge.
- Slowly whisk about ¼ cup of the warm milk into the egg yolk mixture, stirring constantly.
- Gradually add the remainder of the milk into the egg yolk mixture, stirring constantly, then pour the entire milk and egg mix back into the pan.
- Continue to heat over medium heat, stirring frequently, until the mix starts to thicken, about 5-7 minutes.
- Strain the custard mixture through a fine mesh sieve into a small bowl.
- Add the vanilla & bourbon and a pinch of salt, mix thoroughly, and place the small bowl into the larger bowl of ice water.
- Cool completely. If making ahead, place the custard into a covered container and store in the refrigerator.
- Heat a 10-12 inch skillet over medium high heat.
- Add the butter.
- Toss the plum slices with 2 teaspoons of sugar to coat.
- Place the plums in the pan and saute, until the plums begin to carmelize and become golden, about 2 minutes per side..
- Spoon the sauce over the plums and serve immediately or plate the plums and serve the sauce on the side.
If you ate today, thank a farmer!