Brown Butter Cookie Roasted Plums
Chef Christian Gill
2
10 minutes
45 minutes
Indulge in the delightful flavors of roasted plums bathed in a luscious Pinot Noir syrup, enhanced with Brown Butter Cookie seasoning. This simple yet elegant dessert is served over creamy mascarpone and topped with fresh lemon zest and buttery cookie crumbs, making it a perfect treat for any occasion.
Ingredients
2 teaspoons Brown Butter Cookie seasoning
6 red plums, pitted and halved
1½ cups Cambria Pinot Grigio
¾ cup granulated sugar
1 cup mascarpone cheese
2 butter cookies, roughly crumbled
1 tablespoon finely grated lemon zest
Directions
Preheat the oven to 400°F. Arrange the plum halves cut-side up in a nonstick or lightly greased casserole dish large enough to hold them in a single layer.
In a medium bowl, whisk together the Pinot Grigio, sugar, and Brown Butter Cookie seasoning until the sugar is mostly dissolved. Pour the mixture around and over the plums.
Roast the plums uncovered for approximately 45 minutes. After about 20–25 minutes, carefully remove the dish from the oven and spoon the hot wine syrup over the exposed surfaces of the plums. Return to the oven and continue roasting until the plums are tender, deeply colored, and lightly charred around the edges. The cooking liquid should be reduced, glossy, and intensely plum flavored.
Remove the plums from the oven and allow them to cool to room temperature in their roasting liquid. As everything cools, the syrup will continue to thicken and the fruit will absorb even more flavor.
For each serving, add: ½ cup mascarpone, 3 roasted plum halves, a generous spoonful of the reduced plum-wine syrup, fresh lemon zest, and crumbled butter cookie. Serve at room temperature or slightly chilled.
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