Fresh Plums with Honeyed Mascarpone and Cherry Balsamic Reduction

August  5, 2010
Author Notes

After improvising on Thirschfeld's Burrata recipe by using plums and cherries instead of berries, I couldn't get enough of the combination of sweet cherries, tart plums, acidic vinegar, and fragrant honey. I wanted to take this recipe in a different direction, away from the cheese course, and straight into dessert with a cool, whipped honey mascarpone and a warm, sweet, and tart cherry balsamic reduction. - Loves Food Loves to Eat —Loves Food Loves to Eat

Test Kitchen Notes

This is a terrific fruit and cheese combo. Loves Food Loves to Eat balances the sweet and tart elements in the plums, cherries and balsamic and pairs them with a creamy, rich honey mascarpone. Don't skip the final sprinkle of salt -- the salty touch is a welcome little addition. - Stephanie —The Editors

  • Serves 2-4
  • 1.5 cups balsamic vinegar
  • 3 tablespoons sugar
  • 3/4 cup pitted and halved dark cherries
  • 1/2 cup mascarpone
  • 1 tablespoon honey
  • 3-4 plums, thinly sliced
  • flakey sea salt
In This Recipe
  1. Boil balsamic vinegar, cherries, and sugar over medium high heat until reduced and thickened- about 18-20 minutes.
  2. Whip mascarpone and honey together until combined and creamy.
  3. Arrange plums on plate, top with mascarpone, drizzle with cherry balsamic reduction, and sprinkle with sea salt.
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