From appetizer to dessert, find just how versatile stone fruits can be
Peaches, plums, apricots and cherries are available by the crate, making this the ideal time for canning or freezing. If you prefer to enjoy the fruits of your labor immediately, skip the canning jars and indulge in one or more of these delicious recipes. You’ll see fruit isn’t just for dessert, but rather the cherry on top for any meal.
Grilled Plums with Crab Cream Cheese Filling
INGREDIENTS:
- 6 dark skinned plums, halved and pits removed
- 4 ounces cream cheese, room temperature
- 4 ounces lump crab meat, roughly chopped
- 1/2 jalapeño, seeded and minced
- 2 strips bacon, fried crisp and crumbled
INSTRUCTIONS:
Heat grill to high, about 500 degrees.
Prepare plums and set aside. Combine cream cheese with crab, jalapeño and bacon.
Place plums on hot grill surface, cut side down. Grill just long enough to add sear marks to the flesh, 2-3 minutes. Remove plums, turning cut side up. Top each with a small scoop of the cream cheese mixture. Return to grill just long enough to heat the filling, 6-8 minutes.
Remove to serving platter. Garnish with fresh-ground black pepper and a chiffonade of fresh basil. Serve immediately.
The Link LonkAugust 13, 2020 at 02:00AM
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That's the Pits: Grilled Plums with Crab Cream Cheese Filling - nwestiowa.com
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