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Sliced Elephant Heart plums with strawberry slices on a white textured plate with balsamic drizzle and a few oregano sprigs.

Elephant Heart Plums with Balsamic Glaze

A gorgeous summer dessert that's over-the-top delicious!

Course Dessert
Cuisine American
Keyword fresh fruit desserts, dessert for summer party
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings 2
Calories 220 kcal
Author Valentina K. Wein


  • 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


  1. 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.)

  2. Arrange the plum slices evenly between two dessert plates, in a circular pattern, or however you’d like.

  3. Remove the stems from the strawberries, cut them into thin slices, and arrange them any which way on top of the plums.

  4. 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.

  5. 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.

  6. Garnish with a few sprigs of fresh herbs if desired, and serve immediately!