Things in life are busy lately and they are only going to get busier over the next few weeks. I feel like I’ve neglected you lately. And I’m terribly, terribly sorry. I’m making it up to you with this incredibly simple but incredibly flavorful dessert. Roasted plouts with marscapone. I live for plouts. My mom introduced me to them a few years ago and I have never been the same.
Essentially, a plout is 1/4 apricot and 3/4 plum. They are sweet but tart and when roasted, so perfect. They caramelize and become beautifully reddish purple. Adding a little sweetened, smooth marscapone cheese and a quick sprinkle of turbinado sugar makes them even more perfect, if that were even possible. This is a simple, easy summer dessert that you needed to have before plouts disappeared! Please, hurry and make this!
Ingredients
- 2 ripe plouts
- 3 Tbsp. marscapone cheese
- 1 tsp. agave nectar
- Turbinado sugar for sprinkling
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with aluminum foil.
- Using a sharp knife, cut the plouts in half and carefully remove the pit. Place them on the foil and roast for 10 to 15 minutes.
- Allow them to cool slightly.
- While they cool, mix together marscapone cheese and agave nectar. Dollop a spoonful on top of each plout then sprinkle each with a bit of turbinado sugar.
Oh Kim. These are so lovely. True confession: I did not know exactly what a plout is. I did not know they were a cross between and apricot and a plum. I always learn so much here. These are beautiful little roasted gems and I must try them ASAP.
I had no idea what a plout was! But, now I know! These are adorable and the way you describe them I will be popping them into ma mouth as if they were peanuts!
I’m with Shashi! I had never even heard of a plout before! I’m so intrigued! These sound perfect with that mascarpone topping!
I love when I learn something new! I never heard of this cross-breed of fruit. Thank you. Love the recipe!
Kim,
I have mascarpone in the fridge! I’ve been using it on pizza, a tip I got from my nephew, but I bet a sweet recipe would also be amazing. Thanks!