Turn ripe plums into a stunning grilled fruit dessert in minutes. Hot griddle or BBQ heat caramelises the cut sides for deep, smoky‑sweet flavour, while a final sprinkle of Maldon Smoked Sea Salt adds crunchy contrast and subtle smoke. Serve these grilled plums warm with ice cream, yogurt or whipped cream and pistachios for texture — an easy BBQ dessert that feels restaurant‑worthy.
How to Grill Plums?
- Heat griddle/BBQ to medium‑high.
- Toss halved plums with oil and a pinch of Maldon Smoked Sea Salt.
- Grill cut‑side down 2–4 minutes until charred and juicy.
- Serve warm with ice cream and pistachios; finish with smoked salt.
How to Make Grilled Plums with Smoked Sea Salt (Detailed Version)
Step 1 – Preheat the Grill/Griddle
- Heat a griddle pan over high heat until smoking, or preheat BBQ to medium‑high direct heat (220–260°C / 425–500°F).
- Lightly oil the grates if using a BBQ.
Step 2 – Prep the Plums
- Toss plum halves with olive oil to coat lightly.
- Add a small pinch of Maldon Smoked Sea Salt to enhance sweetness. You should use rip but firm freestone plums so that the halves stay intact.
Step 3 – Grill to Caramelise
- Place plums cut‑side down in a single layer.
- Cook 2–4 minutes until deeply charred with clear grill marks and juices just begin to bubble. You should see caramelised edges, the texture should be tender but not collapsing.
- If desired, flip for 30–60 seconds to warm the skins.
Step 4 – Serve
- Plate warm plums. Add ice cream, yogurt or whipped cream.
- Sprinkle with pistachios and finish with a pinch more Maldon Smoked Sea Salt.
- Optional: drizzle with honey or maple syrup.
Tips & FAQs:
Tips
- Don’t overcrowd: space the halves so steam doesn’t soften them.
- Oil the fruit, not the pan, to reduce sticking and flare‑ups.
- Choose plums that give slightly when pressed; overly soft fruit collapses.
- Crosshatch: rotate 90° halfway through for restaurant‑style grill marks.
FAQs
- What plums are best for grilling?
- Freestone varieties (easier to de‑stone), ripe but firm. Black or red plums both work. This is because their firm flesh holds up well when heated.
- How long to grill plums?
- Typically 2–4 minutes cut‑side down on a very hot surface; flip briefly to warm through.
- Can I make grilled plums on a stovetop?
- Yes — use a preheated cast‑iron griddle pan over high heat.
- Can I use other stone fruit?
- Peaches, nectarines and apricots grill beautifully; timings are similar (smaller fruit needs less time).
- How do I prevent sticking?
- Preheat thoroughly, brush fruit with oil, and let the sear form before moving.
Serving Suggestions
- Classic: Ice cream, granola and a pinch of Maldon Smoked Sea Salt flakes.
- Lighter: Greek yogurt, honey and fresh thyme leaves.
- Indulgent: mascarpone, crushed amaretti and a balsamic reduction drizzle.
- Cheese board twist: serve warm plums with burrata or ricotta, olive oil and crusty bread.
Storage & Reheating
- Best enjoyed fresh.
- Leftovers: refrigerate up to 2 days in an airtight container.
- Reheat gently in a skillet over medium heat for 1–2 minutes or serve at room temperature.
- Freeze: not recommended (texture turns mushy).
