Recipe: baked plums with mascarpone

With more than 300 different desserts, this book will keep you sweet for quite some time. In Toetjesbijbel, Rutger van den Broek shares the very best dessert recipes. The various chapters feature pudding, French classics, ice cream and fruit, among other things – and this recipe for baked plums with mascarpone is one of them. 

Rutger: “My mother-in-law has a plum tree in her garden, and we usually use the first plums it produces for this recipe. It’s very simple, but thanks in part to the subtle flavor of star anise, it really is a lovely dessert!”

How to make baked plums with mascarpone

• Preheat the oven to 180 °C.
• Cut the plums in half, remove the stones and place them cut-side up in a 25×18-centimeter baking dish. Sprinkle the star anise over them.
• Drizzle the plums with the cognac, sprinkle the cane sugar over them and finally scatter the chopped walnuts on top.
• Place the plums in the oven for 20–30 minutes. Leave them to stand out of the oven for at least 15 minutes; this makes the sauce extra rich in flavor.
• Whip the cream until stiff using a hand mixer fitted with beaters. Add the mascarpone and briefly beat it in.
• Finally, add the honey and mix until creamy.
• Remove the star anise from the baking dish and serve the plums with the sauce released during baking and the light mascarpone.

Title: Toetjesbijbel
Author: Rutger van den Broek
Price: €34,99
Publisher: Carrera Culinair

Also read:

• Recipe: Tompouce cake
• Recipe: Panna cotta with caramel sauce
• Recipe: Zeeuwse bolussen