+
0 (0)

Categories: Desserts, Grilled

Grilled Santa Rosa plums with mint sugar

Grilled Santa Rosa plums with mint sugar
Ken Hively / Los Angeles Times

Light up the grill and suddenly cooking is easier. There's no pan to wash. No smoke to vent out of the kitchen. No discomfort of a hot oven stoking the house on a blistering summer day. So once I'm outdoors ... Read more

Total Time: 20 minutes | Serves 4
Note: Look for plums that "give" when pressed gently. If the plums are too soft they will be hard to slice.
  • 1/3 cup granulated sugar
  • 1/3 cup coarsely chopped mint leaves
  • 8 firm ripe Santa Rosa plums (sometimes labeled red plums)
  • 1/4 cup Cointreau (or Grand Marnier)

Step 1Heat the barbecue grill or grill pan to medium heat.

Step 2Combine the sugar and mint leaves in a mortar and pestle or spice grinder and grind to a paste. Divide the mixture in half.

Step 3Cut each plum into 6 wedges and discard the pits. Divide the plums between two 12-inch square pieces of foil. Sprinkle half of the mint sugar over the plums. Fold up the foil sides and carefully pour the Cointreau over to coat the plums, then bring up the sides of the foil to form two leakproof packets. Plum foil packets can be made ahead of time and refrigerated until ready to grill. Remove them from the refrigerator 15 minutes before grilling.

Step 4Place the packets on the grill and cook until the plums are knife tender, about 4 to 6 minutes depending on the grill. Do not overcook. Divide into 4 bowls and sprinkle with some of the remaining sugar, saving the rest for another use. Serve immediately.

Each serving:
176 calories; 1 gram protein; 38 grams carbohydrates; 2 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Tangerine granita
La Boulange's croissant bread pudding
Mandarin parfait with candied ginger
Wesson Oil coffeecake