Roasted Black Plum and Mascarpone Pie

 Roasted Black Plum and Mascarpone Pie

I love having a supper club. It means I get to shop for delicious food, which is the only kind of shopping I like (not very typical woman of me, but it’s true.) It also means I get to spend the day cooking and the evening meeting awesome people.

And if I’m making individual Roasted Black Plum and Mascarpone for a party of 8 it is really pretty easy to make just 2 more little pies. And in case you guys are thinking, “whoa 2 pies for yourself!” Don’t worry, I did share one. But I really could have eaten both (an maybe even a third or fourth) all to myself.

It was my birthday that day and I might have pulled the ‘I can do whatever I want on my birthday’ card had more pies been around. Best that there wasn’t or I would have spent the rest of my birthday curled up on the couch with quite the stomach ache. It would have been worth it, this pie is awesome. 

5.0 from 2 reviews

Roasted Black Plum and Mascarpone Pie

 

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Author: The Endless Meal

Recipe type: Dessert

Serves: 10-12

Ingredients

• 1 pie crust, homemade or store bought
• 4 lb. firm ripe black plums, quartered
• 1½-2 cups sugar (depending on sweetness of plums) plus 2 tablespoons
• 2 tablespoons lemon juice
• 1 vanilla bean, split lengthwise
• 8 oz mascarpone
• ⅓ cup creme fraiche or light sour cream
• 2-4 tablespoons honey
• Whipped cream

Instructions

1. Preheat oven to 350 degrees. Line 1 9″ pie pan or up to 12 individual serving bakeware pieces with pie crust. Crimp edges for pie pan or gently tear off excess dough leaving a little draping down the sides of the individual pans. Bake according to recipe or box till fully cooked.
2. Place plums in a large bowl. Add 1½ – 2 cups of sugar and lemon juice. Scrape seeds from half the vanilla bean and toss to coat.
3. Now Add plums to a large glass baking sheet or line a rimmed metal baking sheet with parchment paper. After this,Roast until the plums are tender but not falling apart, 25-40 minutes. Remove from oven and set aside to cool slightly.
4. Transfer the plums using a slotted teaspoon to a baking sheet with a parchment rim and allow to cool.
5. Pour the juices carefully from the pan in a small pot. Bring juices to a rolling boil, then simmer for 4-8 minutes until reduced and thickened. Set glaze aside.
6. Combine remaining mascarpone, creme fraiche or light sour cream and honey together in a medium bowl. Scrape seeds from the remaining half vanilla bean and beat on high 1-2 minutes. Don not over beat as mascarpone may curdle.
7. Spread mascarpone mixture evenly over cooked pie crust. Cover with about 1 tablespoon of glaze and top with roasted black plums. Serve at room temperature with a dollop of whipped cream.

Notes

Pie crust can be baked, plums roasted, glaze reduced and the mascarpone mixture can all be made a day ahead. Refrigerate separately and assemble before serving.

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