Save Pin I was setting up for a summer dinner party when I realized I had completely forgotten dessert. My neighbor handed me a basket of plums from her tree, and I stared at them for a solid minute before the grill caught my eye. What started as mild panic turned into one of those happy accidents that gets requested every time we have people over. The char, the sweetness, the tang—it all just worked.
The first time I served these, my friend who claims to hate goat cheese ate three. She kept insisting it was different this time, maybe because the warm fruit mellowed the tanginess or because the balsamic glaze added just enough sweetness to bridge the gap. Either way, I stopped arguing and just made more.
Ingredients
- Ripe but firm plums: You want plums that yield slightly to pressure but still hold their shape on the grill, otherwise they turn to mush.
- Olive oil: A light coating keeps them from sticking and helps those gorgeous grill marks form without burning.
- Fresh goat cheese: Let it sit at room temperature for 10 minutes so it spreads easily and melts just a bit when it hits the warm fruit.
- Balsamic vinegar: Use a decent quality one, it reduces down and concentrates, so any off flavors will show up.
- Honey: This balances the acidity and helps the glaze cling to the plums like syrup.
- Fresh mint or basil: Optional, but a few torn leaves add a bright, herbal note that cuts through the richness.
- Black pepper: Just a crack or two brings out the sweetness in a way that feels almost savory.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat. You want it hot enough to sear but not so fierce that the fruit blackens before it softens.
- Prep the plums:
- Brush the cut sides with olive oil, making sure every surface gets a thin, even coat. This is what gives you those clean, caramelized grill marks.
- Grill the fruit:
- Place the plums cut side down and let them sit undisturbed for 3 to 4 minutes until you see char lines. Flip them gently and cook another 2 to 3 minutes, then pull them off before they collapse.
- Make the glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat. Let it bubble gently, stirring now and then, until it thickens enough to coat the back of a spoon, about 3 to 4 minutes.
- Assemble and serve:
- Arrange the warm plums on a platter, spoon a dollop of goat cheese onto each half, then drizzle with the glaze. Finish with herbs and pepper, and get them to the table while theyre still warm.
Save Pin There was an evening last July when we ate these outside as the sun went down, and someone said they tasted like the end of summer. I have not been able to shake that description since. These plums carry that kind of moment with them, sweet and fleeting and just a little bittersweet.
Choosing Your Plums
I have tried this with every variety I could find, and the best results come from plums that are ripe but still hold their shape when you press gently. Black or red plums work beautifully, but avoid anything overly soft or it will fall apart on the grill. If plums are out of season, peaches and apricots are excellent stand-ins, just adjust the grilling time slightly since they tend to soften faster.
Serving Suggestions
These work as an elegant starter with a handful of arugula on the side, or as a light dessert with a scoop of vanilla ice cream. I have also crumbled them over a salad with walnuts and mixed greens, and the combination was so good I made it twice in one week. Pair them with a chilled Sauvignon Blanc or Prosecco, the bubbles and acidity play beautifully against the sweetness.
Make It Your Own
If you are dairy-free, swap the goat cheese for a plant-based alternative or even a dollop of cashew cream. I have also used ricotta when goat cheese felt too sharp, and it was just as lovely. For a little crunch, sprinkle toasted pistachios or almonds over the top before serving.
- Try a drizzle of aged balsamic instead of making a glaze if you are short on time.
- Add a pinch of chili flakes for a subtle kick that surprises in the best way.
- Grill extra and toss leftovers into grain bowls or onto toast the next morning.
Save Pin This recipe has become my go-to when I want to impress without the stress. It is proof that sometimes the best dishes are the ones you stumble into, warm fruit, creamy cheese, and a glaze that ties it all together.
Questions & Answers
- → Can I use other stone fruits instead of plums?
Yes, peaches, apricots, or nectarines work wonderfully as alternatives. Choose fruit that is ripe but still firm enough to hold up 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 typically takes 3-4 minutes of simmering and will thicken further as it cools.
- → Can I make this vegan?
Absolutely. Substitute the goat cheese with your favorite plant-based cheese alternative. The rest of the dish is naturally vegan-friendly.
- → What if I don't have a grill?
A grill pan works perfectly on the stovetop. You can also broil the plums in the oven for 3-4 minutes per side, watching closely to prevent burning.
- → How should I store leftovers?
Store grilled plums and cheese separately in airtight containers in the refrigerator for up to 2 days. Reheat gently or serve cold. The balsamic glaze keeps well at room temperature.
- → What wine pairs best with this dish?
A chilled Sauvignon Blanc, Prosecco, or even a light Rosé complements the sweet-tart flavors beautifully. For non-alcoholic options, try sparkling water with a splash of elderflower.