8 Southern Forests plums, cut in half with stones removed
1 tbsp EVOO
2 tbsp caster sugar
Pinch ground cinnamon
250g mascarpone cheese
2 tbsp Southern Forests whipping cream
Seeds scraped from 1 vanilla pod (or 1 tsp vanilla paste - don't you dare use vanilla essence!)
1 tbsp icing sugar
100g peeled and sliced ginger
1 cup caster sugar
1 ½ cups water
1 cinnamon quill
1) Combine ginger, caster sugar, water and cinnamon quill and place in small pot over medium heat. Once sugar has dissolved increase heat to high and boil for ten minutes. Set aside to cool.
2) Stir together mascarpone, cream, vanilla and icing sugar until completely combined and set aside.
3) Heat bbq or pan to high. Brush cut side of plums with oil, sprinkle with caster sugar and a pinch each of cinnamon. Place plums on the grill, cut side down, and grill for 2 minutes or until golden brown and slightly caramelized. Turn over and grill until just heated through, approximately 1 minute longer.
4) To serve, place 2 tbsp of marscapone and cream mix on each plate and smear. Add grilled plums and drizzle with spiced ginger pieces and ginger (tip: this recipe makes excess syrup and can be used to make cordial or cocktails!).
Recipe by Wade Drummond and photography by Jessica Wyld for Genuinely Southern Forests.