Save to Pinterest My neighbor once brought over a box of overripe plums she couldn't use in time, and I almost said no. Then I remembered seeing a street vendor in Barcelona char fruit over a tiny grill, the smell sweet and smoky all at once. I fired up my grill pan that evening with no real plan, just curiosity. The plums caramelized beautifully, their juice pooling into glossy streaks, and when I dotted them with goat cheese I had leftover from a salad, something magical happened. It tasted like summer decided to show off.
I made these for a small dinner party where everyone showed up hungry and impatient. I set the platter down while the main course was still cooking, and within minutes every plum half was gone. One friend kept asking what I did to make fruit taste like that, as if there was some secret technique. There wasnt, just heat, good timing, and the willingness to let simple ingredients speak for themselves. That night taught me that sometimes the smallest gesture on a plate can become the thing people remember most.
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 and lose that satisfying bite.
- Olive oil: Brushing the cut sides prevents sticking and helps those beautiful char lines develop without tearing the fruit.
- Fresh goat cheese: Let it sit at room temperature for a bit so it spreads easily, the creamy texture contrasts perfectly with the warm, slightly firm plums.
- Fresh mint or basil: Mint brings brightness, basil adds a peppery note, either one cuts through the richness and makes each bite feel alive.
- Balsamic vinegar: Use a decent quality bottle, the cheap stuff can taste harsh and flat once reduced.
- Honey: It tempers the acidity of the vinegar and gives the glaze a silky, glossy finish that clings to the fruit.
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 intense that the fruit scorches before it softens. A properly heated surface means those gorgeous grill marks will form quickly.
- Prep the plums:
- Brush the cut sides with olive oil using a pastry brush or your fingers if youre in a hurry. This thin layer is your insurance against sticking and tearing.
- Grill the fruit:
- Place the plum halves cut side down and let them sit undisturbed for 3 to 4 minutes until you see dark lines and the edges start to glisten. Flip them gently and grill for another 2 to 3 minutes, then remove and set aside on a plate.
- Make the glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat, bring it to a gentle boil, then lower to a simmer. Stir occasionally and watch as it thickens into a syrup that coats the back of a spoon, this takes about 3 to 4 minutes.
- Assemble and serve:
- Arrange the grilled plums cut side up on a platter, spoon or pipe a dollop of softened goat cheese onto each half. Drizzle with the warm balsamic glaze, scatter fresh herbs on top, and finish with a few grinds of black pepper if you like.
Save to Pinterest The first time I served these at a backyard gathering, someone asked if I went to culinary school. I laughed because the truth is I just paid attention to what the heat was doing and trusted my instincts. That compliment stuck with me longer than it should have, probably because it reminded me that cooking doesnt need to be complicated to feel special. Sometimes all it takes is a hot grill, a few quality ingredients, and the confidence to let them shine.
Choosing Your Plums
Look for plums that have a little give when you press gently near the stem but still feel firm overall. If theyre rock hard, theyll take too long to soften and may taste bland even after grilling. On the other hand, overly soft plums will collapse into jam the moment they hit the heat. I usually go for black or red plums because their skins hold up well, but purple varieties work too as long as theyre not bruised. When in doubt, ask the person stocking the produce, theyve usually tasted a few and know which batch is best.
Serving Suggestions
These plums work beautifully as a passed appetizer if you skewer them with toothpicks, or you can serve them family style on a wooden board with extra cheese on the side. Ive also plated them individually over arugula with a drizzle of olive oil for a composed starter that feels restaurant fancy. As dessert, they pair wonderfully with vanilla ice cream or a spoonful of mascarpone. One time I crumbled some candied walnuts on top and it added a crunchy sweetness that made the whole thing feel even more indulgent.
Make Ahead and Storage
You can grill the plums a few hours in advance and leave them at room temperature, just wait to add the cheese and glaze until right before serving. The balsamic reduction keeps well in a sealed jar in the fridge for up to a week, just warm it gently before drizzling so it flows easily. I dont recommend assembling the whole dish ahead of time because the cheese can get oily and the plums release juice as they sit. If you have leftovers, store them separately and reassemble the next day, though they taste best fresh off the grill.
- Try grilling peaches or apricots if plums arent in season, they caramelize just as beautifully.
- For a vegan version, swap the goat cheese for cashew cream or almond ricotta.
- A chilled glass of Sauvignon Blanc or Prosecco makes this feel like a real occasion.
Save to Pinterest This dish has become my go to whenever I want to impress without stressing, and it never fails to spark conversation. Theres something about fruit on a grill that makes people lean in and pay attention.
Recipe FAQs
- → Can I use a different type of fruit?
Yes, peaches, apricots, or nectarines work wonderfully as substitutes for plums. Choose ripe but firm fruit to prevent it from falling apart 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. It will thicken further as it cools.
- → Can I make this vegan?
Absolutely. Replace the goat cheese with your favorite plant-based cheese alternative. Cashew-based spreads work particularly well with the sweet and tangy flavors.
- → What if I don't have a grill?
A grill pan on the stovetop works perfectly. You can also broil the plums in the oven for 4-5 minutes per side, watching closely to prevent burning.
- → How should I serve these grilled plums?
Serve immediately while warm for the best contrast between hot fruit and cool cheese. They pair beautifully with Sauvignon Blanc, Prosecco, or as part of a charcuterie spread.
- → Can I prepare components ahead of time?
The balsamic glaze can be made up to 3 days ahead and stored in the refrigerator. Grill the plums just before serving for optimal texture and temperature contrast.