Grilled stone fruit is one of my favorite things about summer. Grilling peaches, nectarines, or plums not only softens the fruit beautifully but also brings about a deeper sweetness. I decided to grill plums indoors on my grill pan (a wonderful gift given to me by my best friend!) so as to catch all the juice, and to be sure that none of my plums slipped between the grates of the outdoor grill. Seeing as how today was a scorcher, my family requested that these plums be served over vanilla ice cream. If you live anywhere near the Hartford, CT area, I would highly recommend trying Robb's Ice Cream in South Glastonbury, CT.
On the farm we grow small yellow plums called "Early Golds" that proceed the much more common "Shiro" plums. Both of these plums fall under the category of oriental plums; in addition to oriental plums we grow several varieties of Italian plums that ripen in late summer and continue into the fall. A lovely feature of early gold plums is that they are easy to separate from their pits when ripe, making them perfect for the grill. The honey-butter sauce adds both a wonderful saltiness from the butter, and a floral note from the honey.
Grilled Golden Plums with Honey Butter Sauce
1 pint of early gold plums
4 Tbsp salted butter
4 Tbsp honey
1 tsp molasses
Heat grill pan to medium heat. Cut plums in half and place on grill flesh side down for about 4 minutes, then flip to skin side and allow to cook for another 2 minutes. In a small sauce pan place butter, honey and molasses, once the butter has melted whip mixture with a whisk. Serve plums over ice cream and drizzle sauce over the top.
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