Save I was standing at a farm stand in late August, holding a bag of plums that were just shy of perfect—firm enough to travel, soft enough to promise sweetness. The vendor mentioned they were great for grilling, and I nodded politely, having no idea what that actually meant. That evening, I lit the grill for burgers and tossed a few halved plums on as an experiment. The smell that rose from those caramelizing edges made me forget about the meat entirely.
The first time I made these for guests, I plated them on a wooden board with scattered mint leaves and felt like I was serving something from a bistro. My friend Sarah picked one up skeptically, took a bite, and then immediately reached for another. We ended up eating them outside as the sun went down, fingers sticky with balsamic glaze, talking about how strange and wonderful it was to grill fruit. That night turned this dish into a summer ritual.
Ingredients
- Ripe but firm plums: The firmness matters more than you think—too soft and they fall apart on the grill, too hard and they won't caramelize properly.
- Olive oil: Just enough to keep them from sticking and to help those gorgeous char marks develop.
- Fresh goat cheese: Let it sit at room temperature for 15 minutes before serving so it spreads easily and tastes creamier.
- Fresh mint or basil: Mint brings brightness, basil adds a peppery edge—I've used both and loved each for different reasons.
- Balsamic vinegar: Cheap balsamic works fine here since you're reducing it into a glaze, no need for the fancy aged stuff.
- Honey: This balances the acidity and helps the glaze cling to the fruit like syrup.
- Freshly ground black pepper: A few twists at the end adds just enough bite to keep things interesting.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat. You want it hot enough to sear but not so fierce that the plums blacken before they soften.
- Prep the plums:
- Brush the cut sides with olive oil using a pastry brush or your fingers. This helps them release from the grates and deepens the caramelization.
- Grill the fruit:
- Place the plums cut side down and let them sit undisturbed for 3 to 4 minutes until you see dark grill marks. Flip them gently and cook another 2 to 3 minutes until they're tender but still hold their shape.
- Make the glaze:
- In a small saucepan, combine balsamic vinegar and honey over medium heat. Let it bubble gently, then simmer for 3 to 4 minutes, stirring now and then, until it coats the back of a spoon.
- Assemble and serve:
- Arrange the grilled plums on a platter, spoon a little goat cheese onto each half, drizzle with the warm glaze, and scatter mint or basil on top. Finish with a grind of black pepper and serve while they're still warm.
Save One evening I served these at a small dinner party and someone asked if I'd taken a cooking class. I laughed and said no, I just got curious at a farm stand. But the truth is, this dish taught me that grilling isn't just for meat—it's a way to coax sweetness and smoke out of things you'd never expect. That realization changed the way I think about summer cooking entirely.
Choosing Your Plums
I've learned the hard way that variety matters. Black or red plums hold up better on the grill than yellow ones, which tend to get too soft too fast. If you can only find very ripe plums, reduce the grilling time by a minute or two and handle them gently when flipping. You can also swap in peaches or apricots if plums aren't in season—they both take to the grill beautifully and pair just as well with goat cheese.
Serving Suggestions
I've served these as an appetizer on small plates before a summer dinner, and I've also plated them for dessert with a scoop of vanilla ice cream on the side. Both ways work. If you're leaning savory, add a handful of arugula under the plums and a drizzle of olive oil. If you want dessert vibes, skip the pepper and add a sprinkle of sea salt instead.
Make It Your Own
This recipe is forgiving and welcomes small changes. I've used ricotta when I didn't have goat cheese, and it was creamy and mild in all the right ways. A friend of mine added crushed pistachios on top for crunch, and another used thyme instead of mint. You can also grill the plums earlier in the day and serve them at room temperature if that's easier for your timeline.
- Try a drizzle of maple syrup instead of honey for a deeper, woodsy sweetness.
- Add a pinch of chili flakes to the glaze if you like a little heat with your sweet.
- Use a piping bag for the goat cheese if you want them to look extra polished.
Save There's something about serving food that looks this elegant but comes together so simply. It reminds me that the best dishes don't always need a long ingredient list or hours of prep—they just need good timing, a little heat, and the confidence to try something new.
Recipe FAQs
- → Can I use other fruits instead of plums?
Yes, peaches, apricots, or nectarines work beautifully as substitutes. Choose ripe but firm fruit that will hold up well 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 takes about 3-4 minutes of simmering and will thicken further as it cools.
- → Can I make this ahead of time?
The balsamic glaze can be prepared up to a week in advance and stored in the refrigerator. Grill the plums just before serving for the best texture and temperature.
- → What if I don't have a grill?
A grill pan works perfectly on the stovetop. You can also broil the plums in the oven for 4-5 minutes per side, watching closely to prevent burning.
- → How do I make this dairy-free?
Substitute the goat cheese with cashew-based or almond-based cheese alternatives. Many plant-based soft cheeses have a similar creamy texture.
- → What wine pairs well with this dish?
A chilled Sauvignon Blanc or Prosecco complements the sweet and tangy flavors beautifully. For red wine lovers, try a light Pinot Noir.