Broiled Plums with Mango Sorbet

From the kitchen of Carly

Broiled plums collapse into a silky, cinnamon-sweet compote, their juices deepening under the heat. Top with bright mango sorbet that melts into the warm fruit, creating a dessert that's both elegant and refreshingly simple.

Broiled Plums with Mango Sorbet

Broiling concentrates plum flavor into an almost jammy state while heat caramelizes the natural sugars, building depth that a raw fruit wouldn't touch. The vanilla and cinnamon don't announce themselves, they just make the plums taste more like plums. Top with mango sorbet to cut through that richness and let the cold-hot contrast do what it does best: make you want another spoonful immediately.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1/2 lbplums , pitted and cut into 1/2-inch wedges
  • 1 tbspsugar
  • 1/4 tspvanilla
  • 1/8 tspcinnamon
  • 3 tbspwater
  • 2 cupfat-free mango sorbet

Instructions

  1. Fire up the broiler. In a 1 1/2- to 2-quart flameproof shallow dish, about 9 to 10 inches round (not glass), combine the plums with the sugar, vanilla, and cinnamon, tossing to coat. Leave them to macerate in the dish for 5 minutes.

  2. Pour the water into the dish, then slide it under the broiler 6 to 8 inches from the heat. Gently stir the plums once or twice as they cook, letting them go 7 to 10 minutes until the fruit is soft and the juices are pooling. Spoon into bowls, making sure to capture all those pan juices, and top with the mango sorbet.

Tips from the kitchen

  • Use a ceramic or metal gratin dish, never glass, since you're putting it under the broiler. Glass can crack from direct heat. Check your fruit at 7 minutes; depending on how firm your plums are, they might be done before the 10-minute mark.
  • Maceration time matters. Those 5 minutes give the sugar time to draw juice out of the plums and create a little pool of syrup that won't burn as fast under the broiler. Don't skip it.
  • If you don't have mango sorbet, any bright, acidic sorbet works here. Passionfruit, lemon, or even raspberry would be delicious. The point is the contrast, not loyalty to one flavor.
  • Stir gently during broiling. You want the fruit to release its juice and soften, not fall apart or char unevenly. A couple of slow stirs is enough.

Variations

  • Swap cinnamon for cardamom or a small pinch of black pepper for a more savory-leaning heat.
  • Use halved apricots or peaches instead of plums. Cooking time may shift slightly depending on thickness and variety, so keep an eye on them.
  • Skip the sorbet and serve the warm fruit over vanilla yogurt or a slice of almond cake for a different texture pairing.
  • Finish with a pinch of fleur de sel instead of sugar in the maceration step, then add 1 1/2 tablespoons honey to the dish right before broiling for a subtle savory-sweet pull.

Make ahead and storage

Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat gently in a low oven or serve cold if you prefer. The sorbet is best scooped fresh, but you can have the fruit ready to go and add it at the last minute.