Vanilla Roast Plums with Basil Mascarpone


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I admit to a fondness for roasting fruit; it intensifies the flavour and texture. This recipe works well with all stone fruits, although the cooking time may vary. As for the basil mascarpone, you’ll just have to try it.


  • ½ vanilla bean, split in half lengthways or ½ teaspoon natural vanilla essence
  • 8 large plums, halved and stones removed
  • 150 g (5 oz) caster sugar
  • 250 ml (8 fl oz) sweet white wine


    Preheat oven to 200°C/400°F/Gas Mark 5. Place vanilla on the bottom of a baking dish, preferably ceramic, just large enough to hold all the fruit in one layer. Mix plums with half the caster sugar then place on top of vanilla, cut sides up. Drizzle wine over the plums and sprinkle with remaining sugar. Bake 20-30 minutes. Plums are cooked when they begin to caramelise on top and start to soften inside. Remove from oven and leave to cool in the dish, or serve straight away while still warm.