Grilled Plums with Red Wine Honey Cardamom Sauce & Whipped Chevre

Caramelizing plums or any stone fruit on the grill enhances their natural sweetness and adds a hint of smokiness. Come autumn try sweet, crisp grilled apples and pears. Winter beckons tropical fruit like pineapple, mango, or papaya to the grill. Skewered strawberries sing of spring to your barbecue. This versatile recipe even works with watermelon. Served it year-round with seasonal, ripe fruit. Whether finishing a meal or creatively using the components on a cheeseboard, it’s The Cleaver’s Cardamom Reduction that makes it supremely pleasing.

  • Heat grill to high. Place plum halves on a large plate cut side up. Brush cut side of plums with olive oil. Sprinkle the cut side of each plum with a pinch of salt.

  • Place plums on the grill, cut side down. Grill for 2-3 minutes or until grill marks appear. Turn over and grill until just heated through, approximately 1 minute.


  • Red Wine Cardamom Reduction Directions

    Otherworldly in flavor, this red wine sauce must be added to your bag of culinary tricks. Strawberry Sundaes could use a downpour. Drizzle a little on fruity crepes, waffles, or pancakes for brunch. Break out your best bartending shaker for craft cocktails. It’s downright flirty in champagne cocktail with juicy, sweet-tart raspberries. In other words, make a double batch!

  • Whipped, Honeyed Chèvre Directions

    If you are not a fan of goat cheese, substitute Fromage Blanc, Neufchâtel, Triple Cream Brie, Gorgonzola, or good old fashioned Philadelphia Cream Cheese.

  • Serving

    Place 2 plum halves on each plate. Drizzle a few spoonfuls of the Red Wine Cardamom Reduction on the plums and around the plate. Place a dollop of whipped, honeyed Chèvre in the center of each plum half. Serve with a few grindings of freshly ground black pepper if desired.