Pandan is a gorgeous green color that makes these already delicious plums more interesting and fun! This dessert will certainly wow your guests!I know I’ve told you this a few times, but this recipe requires that I tell you again . . . food is an art medium.
You can create art with watercolors, acrylics, pastels, and yes, today — plums.
My idea was to create a simple, delicately flavored dessert that would look much like swirls of paint.Can you imagine dipping a paint brush into thick celedon-colored paint, and then gently pressing the brush on canvas and moving it in a circular motion? There would be varying hues of the green creating light, dark, soft and vibrantly textured areas. Just like the plums.
And it’s as delicious as it is beautiful.
- 1 cup water
- ¼ cup granulated sugar
- 2 tablespoons Mirori melon liqueur
- ¼ teaspoon Pandan
- 3 firm Red plums peeled, cut in half lengthwise, and pitted
- 4- ounces Mascarpone
Place 8 (3-ounce) ramekins on a baking sheet and set aside.
Add the water and sugar to a small sauce pot and heat just to dissolve the sugar.
Stir in the Midori and Pandan and add the peeled plum halves. Be sure the plums are submerged, or that at least the round side is. Let the plums marinate in this syrup until they are a pretty green (not too dark), about 1 hour.
While the plums are marinating, add about 1 tablespoon of the Mascarpone to each ramekin, and spread it evenly.
Use a slotted spoon to remove the plums from the syrup and place them on a large plate. Set aside.
Return the pot to the stove, bring to a boil and then reduce the heat to low. Let the syrup simmer, uncovered, until it's reduced by about ¾, about 10 minutes. Remove from the stove and set aside.
Place the marinated plums, round side up, on a clean dry surface. With a very sharp paring knife, slice them very thinly, horizontally. Then using the knife to help you lift, add several slices at a time to each Mascarpone-filled ramekin. Very gently fan them a bit with the tip of the knife, and try to cover all of the Mascarpone.
Add about a teaspoon of the reduced syrup to each one and serve. (These are best prepared as close to serving time as possible, though they can be stored for at least an hour, covered with plastic wrap.)
If you don't have ramekins, you can simply add a dollop of the Mascarpone to a small dessert plate and top it with the plums.