Wednesday, October 2

Baked Plums and Honey Mascarpone...

I've recently got myself into a seemingly endless cycle of baking cakes, having a leftover ingredient, buying other things to bake different cakes to use the leftover ingredient and ending up with something else left in the fridge. So after buying mascarpone to make Honey and Rosemary Mascarpone Frosting for some leftover Lemon Cupcakes (which tasted amazing!) and finding myself with half a tub of the stuff floating on my cheese shelf, I finally decided that enough was enough! No more cake baking...for a little while at least. So how else should I use the remaining Mascarpone?

I made the decision to experiment by doing something completely different to what I usually do and ended up with this ridiculously simple but yummy pudding...

Ingredients (Serves 2)
6 small plums
2 1/4 tablespoons of clear honey
1 teaspoon of cinnamon sugar*
100g mascarpone
1/2 teaspoon of vanilla paste (or 1 teaspoon of vanilla essence)

*I used a 'Burnt Orange and Cinnamon Sugar' from a little Spice shop in Cumbria but regular would do just fine. If you haven't got any kind of cinnamon sugar then you could just as easily substitute this with a mix of powdered cinnamon and sugar.

Preheat the oven to 110C
Halve plums and remove stones before laying the fruit, flesh side up, in a tart tin/small foil tray. Drizzle about a tablespoon of honey over the plums as evenly as possible and then sprinkle cinnamon sugar over the top.
Place plums in the oven for an hour or until they have softened slightly and started to curl.
Just before the plums are ready, place the mascarpone, vanilla paste and remaining honey into a bowl and whisk until ingredients are combined and mixture is fluffy.
Put the baked plums into dishes and spoon on a dollop of the mascarpone mix.

Easy Peasy...

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