Honey-Baked Plums with Mascarpone – Easy Fruit Dessert

Some desserts feel fancy without being complicated, and honey-baked plums with mascarpone is a perfect example. With just a handful of ingredients, you can create a dish that looks elegant, tastes indulgent, and takes very little effort. Ripe plums are halved, drizzled with golden honey, and baked until tender and syrupy. Then, they’re served warm alongside a cool, creamy spoonful of mascarpone — a contrast that makes every bite irresistible.

This dessert is all about balance: sweet yet tangy plums, smooth mascarpone, and the light caramel flavor that comes from baked honey. It’s versatile too. You can add crunch with pistachios or biscuits, brighten it with a hint of citrus, or keep it simple and let the ingredients shine. Whether you need a quick weeknight treat or a show-stopper for guests, honey-baked plums with mascarpone delivers elegance without the stress. It’s proof that simplicity can be stunning.

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Ingredients for Honey-Baked Plums with Mascarpone

Creating honey-baked plums with mascarpone doesn’t require a long shopping list, just quality ingredients that highlight natural flavors. Here’s what you’ll need:

Essential Ingredients

• Ripe Plums – About 6–8 medium plums, halved and pitted. Choose fruit that’s slightly firm so it holds shape after baking.
• Honey – 3–4 tablespoons, for drizzling before and after baking. Floral or light honey works beautifully.
• Mascarpone Cheese – 1 cup (about 250 g), chilled and ready to serve as a creamy topping.

Optional Flavor Boosts

• Vanilla Extract – A teaspoon blended into the mascarpone adds warmth and aroma.
• Citrus Zest – Grated orange or lemon zest gives a bright lift.
• Cinnamon or Cardamom – A light sprinkle before baking adds subtle spice.
• Orange Blossom Water – Just a drop mixed into mascarpone for a delicate floral note.

Garnish Ideas

• Pistachios or Almonds – Chopped and toasted for a crunchy finish.
• Crumble Biscuits – Viennese fingers or shortbread for extra texture.
• Extra Honey – A final drizzle ties everything together.

With these ingredients, you’re set to create a dessert that’s both comforting and elegant. In the next part, we’ll walk through the step-by-step recipe so you can bring this dish to life.

How to Make Honey‑Baked Plums with Mascarpone

Prep the fruit

First, heat the oven to 190°C / 375°F. Then wash, halve, and pit 6–8 firm‑ripe plums. Because shape matters, score the cut side with a light crosshatch so the honey syrup seeps in.

Mix the honey glaze

In a small bowl, whisk 3–4 Tbsp honey, ½ tsp vanilla, a pinch of fine salt, and ½–1 tsp citrus zest. If you enjoy warmth, add a pinch of cinnamon or cardamom. Briefly warm the glaze so it brushes like silk.

Arrange for even roasting

Line a small roasting pan with parchment. Next, nestle the plums cut‑side up in a snug layer. Brush generously with the honey glaze. For extra shine, drizzle a little more over the cavities.

Bake until tender

Slide the pan onto the middle rack. Bake 12–18 minutes, basting once. The plums are ready when edges look soft, juices bead on top, and the centers yield slightly to a spoon. For caramel notes, broil 1–2 minutes, watching closely.

Reduce the pan juices (optional but dreamy)

Carefully pour the juices into a small saucepan. Then simmer 2–3 minutes until slightly thick and glossy. This quick reduction becomes your finishing sauce.

Whip the mascarpone

Meanwhile, in a chilled bowl, gently beat 1 cup (250 g) mascarpone with 1–2 tsp honey and ¼ tsp vanilla just until smooth. Because overmixing can stiffen it, stop as soon as it turns creamy. If needed, loosen with 1–2 tsp milk. For plating ideas with honeyed mascarpone, see this smart take from Food52 on fresh fruit pairings.

• Resource: fresh plums with honeyed mascarpone

Assemble the dessert

Spoon a cool mascarpone dollop into shallow bowls. Then tuck 2–3 warm plum halves beside it. Drizzle with the reduced honey syrup so every bite tastes balanced.

Add texture and lift

Finally, scatter chopped pistachios or almonds, sprinkle shortbread or Viennese biscuit crumbs, and finish with a thread of honey. A kiss of orange or lemon zest wakes the whole dish up.

Serve or make ahead

Serve immediately while the fruit is warm and the cream is cool. Alternatively, bake the plums up to 1 day in advance. Rewarm gently, then plate with freshly smoothed mascarpone. Store fruit and cream separately: plums keep up to 3 days, mascarpone 3–5 days in the fridge.

No‑oven variation

On hot days, you can gently poach plums in honey on the stovetop and finish with sweet mascarpone. The texture differs, yet the vibe stays elegant and simple.

Tools You’ll Need to Make Honey-Baked Plums with Mascarpone

One of the best things about honey-baked plums with mascarpone is how little equipment you actually need. No tricky gadgets, just reliable kitchen basics to make the process smooth and fuss-free. Here’s your toolkit:

Baking Dish or Roasting Pan

A small to medium ovenproof dish works perfectly. It should be snug enough to keep the plum halves upright so they bake evenly and release those gorgeous juices.

Parchment Paper

Optional, but lining your pan makes cleanup a breeze and keeps the honey syrup from sticking too much.

Sharp Knife and Cutting Board

For halving and pitting the plums neatly. A small paring knife makes quick work of removing the pits.

Mixing Bowl

Needed for whisking together the honey glaze and for smoothing out the mascarpone topping.

Whisk or Small Spoon

Helps blend honey with vanilla, zest, or spices into a silky glaze.

Pastry Brush (or Spoon)

Perfect for brushing the glaze over each plum half before baking. A spoon works in a pinch, but a brush gives better coverage.

Saucepan (optional)

Handy if you’d like to reduce the pan juices into a shiny syrup for drizzling at the end.

Serving Spoons or Scoop

For dolloping the mascarpone alongside the warm fruit without deflating it.

Fine Grater or Zester

If you plan to finish with a hit of citrus zest, a microplane or fine grater does the job beautifully.

Small Bowls or Dessert Plates

Choose shallow bowls or plates to serve — they’ll hold the plums, cream, and juices neatly while showing off those luscious layers.

With just these simple tools, you’ll be fully prepared to turn a handful of plums and a swirl of honey into an elegant, show-stopping dessert. Would you like me to move next into tips for success & common mistakes so it flows as Part 4 of the article?

Frequently Asked Questions About Honey-Baked Plums with Mascarpone

When people discover this elegant yet simple dessert, a few common questions always pop up. Here are clear answers to help you nail it every time.

Can I use a different fruit instead of plums?

Yes! Peaches, nectarines, or apricots work beautifully. Just keep an eye on baking time since softer fruits may cook faster.

What’s the best substitute for mascarpone?

If mascarpone isn’t available, you can try whipped cream cheese blended with heavy cream, or a thick Greek yogurt for a tangier finish. However, mascarpone’s silky texture is unmatched.

Can I make honey-baked plums with mascarpone ahead of time?

Definitely. Bake the plums a day in advance and refrigerate them in their juices. Reheat gently before serving, then add fresh mascarpone on top.

How do I stop the dessert from becoming watery?

Choose ripe but firm plums. Overripe fruit releases too much liquid. You can also reduce the baking juices in a saucepan until syrupy, then drizzle over the finished dish.

Do I need to peel the plums?

Nope. The skin softens as the fruit bakes and helps hold everything together. Plus, it adds a lovely color contrast against the cream.

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