Pin It I stumbled onto grilled plums during a late summer barbecue when I had too much fruit and not enough ideas. Someone tossed a halved plum onto the grill as a joke, and we all watched it caramelize into something unexpectedly gorgeous. The sweetness deepened, the flesh softened just enough, and suddenly dessert had arrived without any real effort. I've been making them ever since, usually when I want to impress without spending an hour in the kitchen.
The first time I plated these for guests, I arranged them on a wooden board with a few sprigs of mint and drizzled the glaze in a zigzag. One friend asked if I'd ordered them from a restaurant. I didn't correct her right away because the compliment felt too good, but eventually I admitted the whole thing came together while the steaks were resting. Now it's my go-to move when I need something that feels fancy but doesn't require precision or stress.
Ingredients
- Ripe but firm plums: You want plums that yield slightly to pressure but don't collapse when you halve them, since mushy fruit will fall apart on the grill and lose that beautiful char.
- Olive oil: A light brushing keeps the fruit from sticking and helps those grill marks develop into caramelized stripes without burning.
- Fresh goat cheese: Softened goat cheese spreads easily and melts just a little from the warmth of the fruit, creating a creamy contrast to the smoky sweetness.
- Fresh mint or basil: Optional but highly recommended, the herbs add a bright pop that cuts through the richness and makes each bite feel more alive.
- Balsamic vinegar: When reduced with honey, it transforms into a glossy glaze that clings to the plums and adds a tangy depth you can't get any other way.
- Honey: It balances the acidity of the vinegar and gives the glaze that syrupy texture that drapes over the fruit like liquid velvet.
Instructions
- Heat the grill:
- Preheat your grill or grill pan to medium high heat so it's hot enough to sear the fruit quickly without turning it to mush. A properly heated surface gives you those dark, caramelized lines that make the dish look as good as it tastes.
- Brush with oil:
- Lightly coat the cut sides of each plum half with olive oil using a basting brush. This thin layer prevents sticking and encourages even browning.
- Grill the plums:
- Place the plums cut side down on the grill and let them cook undisturbed for three to four minutes until grill marks appear and the edges start to soften. Flip them over and grill for another two to three minutes, then remove and set aside.
- Make the glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, bringing it to a gentle boil before reducing to a simmer. Stir occasionally and cook for three to four minutes until the mixture thickens into a syrup, then remove from heat and let it cool slightly.
- Assemble and serve:
- Arrange the grilled plums cut side up on a platter, then spoon or pipe a generous dollop of softened goat cheese onto each half. Drizzle the warm balsamic glaze over the top, sprinkle with fresh mint or basil and a few grinds of black pepper, and serve immediately while everything is still warm.
Pin It One evening I made these on a whim after a long day, and my partner wandered into the kitchen drawn by the smell of caramelized fruit and balsamic. We ended up eating them standing at the counter, picking them up with our fingers and laughing at how fancy they looked despite the casual moment. It's one of those dishes that turns an ordinary night into something you remember, not because it's complicated, but because it's just that good.
Choosing Your Fruit
Plums work beautifully because they hold their shape and develop a deep sweetness when grilled, but don't be afraid to experiment with peaches or apricots if that's what you have on hand. I've done this with nectarines during peak season, and the results were just as stunning. The key is firmness, you need fruit that can withstand a few minutes of direct heat without turning into jam on the grill grates.
Pairing Suggestions
A chilled glass of Sauvignon Blanc or Prosecco cuts through the richness of the goat cheese and echoes the bright acidity of the balsamic glaze. I've also served these alongside grilled chicken or pork chops as a side that doubles as a conversation starter. The sweetness plays surprisingly well with savory mains, especially anything with a bit of char or smoke.
Making It Your Own
If you're avoiding dairy, swap the goat cheese for a soft plant based alternative, cashew cream works especially well and still gives you that creamy contrast. You can also play with the herbs, thyme or even a tiny pinch of rosemary adds an earthy note that feels more savory if you're leaning into appetizer territory.
- Try a sprinkle of crushed pistachios or toasted almonds for extra texture and a nutty richness.
- A drizzle of good olive oil over the top just before serving adds a fruity, peppery finish that complements the balsamic beautifully.
- If you want a bit of heat, a tiny pinch of red pepper flakes on top creates a surprising and welcome contrast.
Pin It This recipe has become my secret weapon for moments when I want to feel like I'm hosting with intention, even if I'm just feeding myself on a quiet Tuesday. It's proof that simplicity and elegance aren't opposites, they're often the same thing.
Recipe FAQs
- → Can I use a different type of fruit?
Yes, peaches, nectarines, or apricots work wonderfully as substitutes for plums. Choose ripe but firm fruit to prevent them from falling apart on the grill.
- → How do I know when the balsamic glaze is ready?
The glaze should coat the back of a spoon and have a syrupy consistency. It will thicken further as it cools, so avoid over-reducing it on the stove.
- → Can I make this ahead of time?
The balsamic glaze can be prepared up to 3 days in advance and stored in the refrigerator. Grill the plums just before serving for the best texture and warmth.
- → What if I don't have a grill?
A grill pan on the stovetop works perfectly. You can also broil the plums in the oven for 4-5 minutes, watching carefully to prevent burning.
- → How do I soften goat cheese quickly?
Leave the goat cheese at room temperature for 20-30 minutes before serving. For faster softening, microwave it in 5-second intervals until spreadable.
- → What wine pairs best with this dish?
A chilled Sauvignon Blanc or Prosecco complements the sweet and tangy flavors beautifully. For a non-alcoholic option, try sparkling water with a splash of citrus.