On Labor Day Hubby grilled and made us a wonderful BBQ dinner but even better was the grilled dessert he made for us. Grilled plums with port sauce that we served over vanilla ice cream. It was the perfect dessert to end our meal. I found the original recipe watching Steven Raichlen’s grilling show recently. I adapted the recipe a bit from his original based on what I had on hand this day.
Prepping the plums was simple enough. Cut them in half and take out the pit, then cut each half into quarters. I used the red plums because they are less sweet than the purple plums generally. Then skewer them and put slices of lemon zest in between. Tip – cut a slit in the lemon zest to make it easy to get it on the skewers. Tip #2 using a vegetable peeler is the easiest way to get the wider pieces of lemon zest to use. The original recipe called to use cinnamon sticks as the skewers but I did not have any so I just used our metal ones. I also sprinkled a bit of ground cinnamon onto the plums.
Port sauce is very simple to make. It is just a reduction of port wine with some sugar, a little more cinnamon, and some lemon zest and whole cloves. Once you reduce it a bit add some lemon juice and cornstarch to thicken. You can do this ahead of time too.
Hubby grilled up the plums on a medium heat on our gas grill. The plums were pretty ripe to start so it did not take long. If yours are a little less ripe you might cook them a bit longer so they get softer.
Grilled Plums with Port Sauce
- 1 cup port
- 2 whole cloves
- 2 strips of lemon zest
- 1/4 teaspoon ground cinnamon
- 3 tablespoons sugar
- 1 1/2 teaspoons cornstarch
- 1 tablespoon fresh lemon juice
- 4 ripe plums, quartered
- 8 strips of lemon zest
- 1 teaspoon ground cinnamon
- vanilla ice cream
Add the port, cinnamon, and sugar to a small saucepan. Poke a whole clove into 2 strips of lemon zest and add to the saucepan. Slowly bring to a boil over medium heat and let the mixture start to reduce, about 5 minutes. Make a slurry with the cornstarch and lemon juice and then stir it into the port sauce. Cook another minute or so and the sauce will quickly thicken up. Remove the lemon zest with cloves. Set the sauce aside. I made this up earlier in the day and put in the fridge and then microwaved it for about 30 seconds to warm it up when ready to serve it.
Alternate the quartered pieces of plum with the strips of lemon zest onto your skewers. Sprinkle the ground cinnamon over the plums on both sides. I used wide metal skewers to help prevent the plums for twirling around. If you only have wooden skewers be sure to soak in water for 30 minutes before so they will not burn. Lightly oil your grill and cook about 5 minutes per side until soft but not mushy.
To serve add a scoop of your favorite vanilla ice cream to a bowl (I used the half the fat type), then add a couple of pieces of the plums, and top with the warmed port sauce. Enjoy!
So what do you think of this recipe? Is it something you would try? Have you tried any other grilled fruits?