Save to Pinterest I was cleaning out the fridge one August evening when I found a basket of plums getting a little too soft. The grill was still warm from dinner, so I sliced them in half and threw them on just to see what would happen. The smell that rose up—sweet, smoky, almost wine-like—stopped me mid-flip. I crumbled some leftover goat cheese on top and drizzled them with balsamic I'd been reducing for a salad. My neighbor leaned over the fence and asked what I was making, and I had no idea what to call it yet.
The first time I made these for a dinner party, I plated them on a wooden board and watched people hesitate before trying one. Then someone said, Wait, is this dessert or dinner? and everyone laughed. By the end of the night, the board was scraped clean and two people had texted me for the recipe before they even left. It became my go-to whenever I wanted something that felt fancy but didn't require a plan.
Ingredients
- Ripe but firm plums: You want plums that yield slightly to pressure but still hold their shape on the grill, otherwise they'll turn to mush and fall apart.
- Olive oil: A light coating keeps the fruit from sticking and helps those beautiful char marks develop without burning.
- Fresh goat cheese: The tangy creaminess cuts through the sweetness of the plums and balances the acidity of the balsamic perfectly.
- Balsamic vinegar: When you reduce it with honey, it becomes a glossy, syrupy glaze that clings to the fruit like magic.
- Honey: This tempers the sharpness of the vinegar and gives the glaze a smooth, rounded sweetness.
- Fresh mint or basil: A handful of herbs adds a bright, aromatic finish that makes the whole dish feel alive.
- Freshly ground black pepper: Just a crack or two brings out the fruit's natural complexity and keeps things from tasting one-note.
Instructions
- Fire up the grill:
- Preheat your grill or grill pan to medium-high heat so it's hot enough to caramelize the fruit quickly without steaming it. You should be able to hold your hand a few inches above the grates for only a couple seconds.
- Prep the plums:
- Brush the cut sides with olive oil using a pastry brush or your fingers, making sure every surface is lightly coated. This prevents sticking and encourages those dark, sweet grill marks.
- Grill cut side down first:
- Place the plums cut side down and let them sit undisturbed for 3 to 4 minutes until you see char lines and the fruit starts to soften. Flip them over and grill for another 2 to 3 minutes, then remove and set aside.
- Make the glaze:
- In a small saucepan, combine balsamic vinegar and honey, then bring it to a gentle boil over medium heat. Lower to a simmer and cook for 3 to 4 minutes, stirring now and then, until it thickens and coats the back of a spoon.
- Assemble and serve:
- Arrange the grilled plums cut side up on a platter, then spoon or pipe a dollop of softened goat cheese onto each half. Drizzle with the balsamic glaze, scatter fresh herbs on top, and finish with a few grinds of black pepper.
Save to Pinterest One summer night, I served these on the back porch while the sun was setting, and my friend Kate said they tasted like the end of August. I didn't know what she meant at first, but later I realized she was right. There's something about the sweetness, the smoke, the tartness all together that feels like the last warm evening before fall arrives.
Choosing Your Plums
I've learned the hard way that overripe plums turn into jam on the grill, while rock-hard ones never soften enough to taste sweet. Look for plums that give just a little when you press them gently near the stem. If they're too firm, leave them on the counter for a day or two. Black, red, or even golden varieties all work beautifully, each bringing a slightly different flavor to the table.
Switching Up the Cheese
Goat cheese is my favorite here, but I've also used ricotta when I wanted something milder and creamier. A soft blue cheese like gorgonzola adds a funky, salty punch that pairs surprisingly well with the fruit. If you're avoiding dairy, cashew cream or almond-based soft cheese works too, though you'll lose some of that signature tang.
Serving Suggestions
I've served these plums on their own as a passed appetizer, arranged them over arugula for a composed salad, and even tucked them alongside grilled chicken for a summer dinner plate. They're also stunning over vanilla ice cream or Greek yogurt if you're leaning into dessert territory.
- Serve them warm or at room temperature, both work beautifully.
- Pair with a crisp white wine like Sauvignon Blanc or a sparkling Prosecco.
- Leftovers can be stored in the fridge and eaten cold the next day, though the texture softens a bit.
Save to Pinterest This recipe taught me that some of the best dishes come from happy accidents and a willingness to just try something. I hope it finds a place at your table, whether that's a quiet weeknight or a night when you want to impress without the stress.
Recipe Q&A
- → Can I use other fruits instead of plums?
Yes, peaches, apricots, or nectarines work wonderfully as substitutes. Choose fruit that is ripe but still firm enough to hold its shape on the grill.
- → How do I know when the balsamic glaze is ready?
The glaze should coat the back of a spoon and have a syrupy consistency. It typically takes 3-4 minutes of simmering and will thicken further as it cools.
- → Can I make this dairy-free?
Absolutely. Replace the goat cheese with your favorite plant-based cheese alternative for a vegan-friendly version.
- → What's the best way to serve these grilled plums?
Serve immediately while the plums are still warm. They pair beautifully with a chilled glass of Sauvignon Blanc or Prosecco for an elegant presentation.
- → Can I prepare the balsamic glaze ahead of time?
Yes, the glaze can be made up to a week in advance and stored in an airtight container in the refrigerator. Gently rewarm before drizzling.
- → Do I need a special grill for this dish?
No special equipment needed. A standard outdoor grill or stovetop grill pan works perfectly. Just ensure it's preheated to medium-high heat.