Elephant Heart plums are not only stunning, they’re also unbelievably sweet and juicy. This dessert of Elephant Heart Plums with Balsamic Glaze recipe is truly over-the-top! I love, love beautiful raw food!
When I sliced into an Elephant Heart Plum the other day, I felt obligated to display it artfully. It was so stunning. And delicious! And when you add balsamic glaze and ice cream . . . watch out!
How to Make Balsamic Glaze Without Sugar
- Simply pour the balsamic vinegar into a small saucepan and place it over high heat.
- As soon as it’s bubbling, turn the heat to low and simmer just until it becomes thick and is reduced by about half.
It becomes very sweet just from reducing and thickening it. It absolutely doesn’t need sugar! Lovely.
What are Elephant Heart Plums?
- Elephant Heart plums were developed by Luther Burbank, an American botanist and horticulturist. In 1880 he began with a dozen plum seeds from Japan. Now, almost all plums come from these Japanese ancestors.
- The Elephant Heart plum is often referred to as a “Blood plum” because of the deep, ruby-red interior color.
- These Japanese plums are primarily grown in California.
- The word “heart” in its name comes from the shape of this beautiful plum. It resembles a heart shape when whole, and even more so when it’s sliced in half.
- These plums are known for both their large size and superior flavor. They are generally bigger than other plum varieties — sometimes the size of a baseball!
- Though divine to eat out of hand when they’re soft, when they’re firm the plums are a good choice for baking as they hold their shape well.
- The stone (pit) in these plums separates easily from the flesh, making them easy to slice for salads, fruit platters, etc.
- Elephant Heart plums are typically in season in July and August.
What do Elephant Heart Plums Taste Like?
- Elephant Heart plums are super sweet with a rich tropical flavor, and subtle vanilla overtones.
- Like most plums, the skin is a bit tart.
Can you use another plum varieties?
Of course! These are my favorite, but if you have a variety you prefer, go for it. 🙂
Little known fact: Many moons ago I made and sold food greeting cards. This one, titled “Love Plums,” is of Elephant Heart plums, and was for Valentine’s Day.
Elephant Heart Plums with Balsamic Glaze recipe is a show stopping dessert — both in flavor and looks!
The wonderfully intense fruit flavors are balanced with the vanilla ice cream. And the light sprinkle of freshly ground black pepper and drizzle of balsamic glaze give it just enough of a kick to put it over the top!
Oh, and the summer strawberries just add more deliciousness and beauty!
Sometimes it’s the most simple recipes that are the best.
Can’t get enough beautiful summer plums? Here are a few more tasty recipes . . .
- Grape-Plum Summer Salsa
- Port Wine Glazed Plum Cookies and Vanilla Cream
- Meyer Lemon Black Quinoa Plum & Avocado Salad
A gorgeous summer dessert that's over-the-top delicious!
- 2 Elephant Heart plums, washed and dried
- about 5 small strawberries, washed and dried
- 3 tablespoons balsamic vinegar
- 2 scoops your favorite vanilla ice cream
- freshly ground black pepper
- a few small sprigs fresh herbs, like thyme, mint or oregano
Cut the plums in half, lengthwise, gently remove the pits, and then cut each half horizontally into thin slices. (They can be cut in half much like an avocado: Slice around the pit, and then gently twist the halves to pull them apart.)
Arrange the plum slices evenly between two dessert plates, in a circular pattern, or however you’d like.
Remove the stems from the strawberries, cut them into thin slices, and arrange them any which way on top of the plums.
Add the balsamic vinegar to a small saucepan and place it over high heat. As soon as it’s bubbling, turn the heat to low and simmer just until it becomes thick and is reduced by about half, about 7 minutes.
Add a scoop of the ice cream on top of each plate, drizzle with the balsamic glaze, and sprinkle with a bit of freshly ground black pepper.
Garnish with a few sprigs of fresh herbs if desired, and serve immediately!
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