Roasted Plouts with Marscapone

Roasted Plouts with Marscapone

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!

Roasted Plouts with Marscapone


  • 2 ripe plouts
  • 3 Tbsp. marscapone cheese
  • 1 tsp. agave nectar
  • Turbinado sugar for sprinkling


  1. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil.
  2. 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.
  3. Allow them to cool slightly.
  4. 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.
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