Warm Fruit & Ice Cream
This dish tastes like childhood — every one of our tasters said so. Maybe it’s the flavor of bright red, sweet-tart plums swirled through the creamy, vanilla ice cream. It’s so reminiscent of those little ice cream cups with the flat, wooden spoons. It could also be the way the warm plums hit the cold scoops of ice cream and instantly create a pool of melty soft serve around it. How well we remember stirring and stirring our ice cream to try to create that sublime texture.
Yet, for all the nostalgia it inspires, this is a grown-up dessert — pretty and sophisticated enough for entertaining. On the average Saturday, you probably have everything you need to make it, so it’s perfect for a last minute get-together or those nights when you forgot to pick up dessert.
Tip: This recipe will work well with any stone fruit or berry, and you can even mix and match your fruit. We love strawberries with blueberries or peaches and blackberries.
3 cups plums (or any stone fruit or berry)
2 Tbsp water
2 Tbsp sugar
1 vanilla bean
1 to 2 tsp fresh lemon juice, to taste
In a medium saucepan, combine the fruit, water, and sugar.
With a thin, sharp knife, split the vanilla bean lengthwise in half. Scrape out the seeds and add both the seeds and the bean to the pan. Cover and cook over moderate heat until the fruit releases its juices, 2 to 4 minutes.
Stir in the lemon juice. Uncover and cook over high heat until the fruit is tender and the juices are syrupy, about 2 minutes longer.
Discard the vanilla bean and serve warm over ice cream.
Recipe adapted from: Splendid Table