Plum and Mascarpone Pie
This weekend was probably the last few days of summer in Seattle, and i wanted to take advantage of that so i decided to have a little BBQ with some friends. My good friend Penny bought this Plum and Mascarpone Pie to the party, with plums from her back yard. Not only did the pie look good but it was delicious, she left me with the recipe so i could share it. It was sweet, little tangy, and creamy. So good and refreshing.
Some of the other awesome things we had were chicken and beef kebabs, quinoa tabbouleh, potato salad, honeydew and arugula salad, it was so good and delicious. The best part is we sat outside and ate, the weather was gorgeous, kids and dogs running around. It was a great time.
I love summer and so sad to start eating inside again, i am not sure why but somehow the food outside in your garden always taste so much better.
However, the best part about fall is that i get to start cooking with pumpkin again. I can’t wait.
I am sure other folks have tons of plums in their garden, do you have any good plum recipes? Please share in the comment section.
Plum and Mascarpone Pie
Yield: 1-9" pie
Total Time: 85 minutes
Ingredients:
1 pie crust
4-5 pounds firm ripe plums (20–25 plums), halved, pitted (with skin)
1 1/2 cups plus 2 tbsp sugar
2 tbsp fresh lemon juice
1 vanilla bean, split lengthwise
8 oz mascarpone
1/3 cup crème fraîche
2 tbsp honey
Heavy Cream (optional)
Directions:
Prepare pie crust.
Line pie dish with crust; crimp edges and bake pie crust according to instructions.
Change the temperature to 350F.
Place plums in a large bowl; add 1 1/2 cups sugar and lemon juice. Scrape in seeds from half of vanilla bean; toss to coat.
Divide plum mixture between two 13x9x2″ glass baking dishes, arranging plums cut side down and overlapping slightly. Roast until juices are bubbling and slightly thickened and plums are tender but not falling apart, 40–60 minutes (cooking time will depend on ripeness of plums). Let cool slightly.
Using a slotted spatula, transfer plums to a rimmed baking sheet. Cover loosely with plastic wrap; chill.
Pour juices in baking dishes into a small saucepan. Bring to a boil and simmer until thickened and reduced to a scant 1/2 cup, 4–5 minutes; set glaze aside.
Combine remaining 2 tbsp. sugar, mascarpone, crème fraîche, and honey in a medium bowl. Scrape in seeds from remaining half vanilla bean.
Using an electric mixer, beat on high speed until mixture holds firm peaks (do not overbeat or mascarpone may curdle).
DO AHEAD: Plums, glaze, and mascarpone cream can be made 1 day ahead. Cover separately and chill.
Spread mascarpone cream evenly over bottom of crust. Arrange some chilled plum halves tightly (but not overlapping) in a single layer over mascarpone mixture. Starting at edges of pie crust, arrange remaining plum halves on top of base layer, overlapping tightly and forming a spiral to cover. Pie should dome slightly in the center.
Using a pastry brush, spread some of glaze over plums (if glaze has firmed up, gently reheat, adding 1 tbsp. water and whisking to blend).
Cut pie, top with whip cream (optional) and drizzle with more plum syrup.
Adapted from: Bon Appetite
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