Autumn on a plate: Baked Plums on Toast with Mascarpone & Lemon

Published Friday, Sep 20 2013, 18:30 BST  |  By  |  Add comment
Thanks to the hottest summer in seven years, British plums taste better than ever this year. And we can't think of a better way to eat them than this.

Lucy Boyd's  Plums on Toast with Mascarpone

© British Plums

This delish recipe has been created by Lucy Boyd, the Culinary Director of Michelin-starred Petersham Nurseries, to celebrate this year's bumper English plum season. Victoria, the iconic British plum variety that we've used in this picture, is known for its yellow skin with a red blush and is at its peak now and available in stores.

The later-fruiting blue-black Marjorie variety is beginning to ripen this week and will be available in stores until the end of October. You can use either variety in this recipe.

Lucy says: "This moreish recipe of baked plums on toast with mascarpone makes the most of fresh, juicy British plums while they are still in season.

"More interesting than your typical plum crumble or jam, this is a great way of using plums in your Sunday morning brunch, or for a pudding to quickly rustle up for friends. Plus, plums' sweetness and depth of flavour is enhanced when stewed." Yum!


  • Approx. 600 - 650g plums
  • 4 slices of chewy white sourdough bread or 8 slices of ciabatta bread, cut at an angle just slightly less than 1 cm thick
  • 75g unsalted butter
  • 2 vanilla pods
  • 200g caster sugar
  • 1 thick skinned lemon
  • 40ml brandy
  • 150ml Mascarpone cheese


1 Preheat oven 200c Gas 6

2 Slice the vanilla pods in half lengthways and scrape out the seeds with a teaspoon then combine with the sugar in a bowl. Slice the plums in half and remove the stones then place in a largish bowl. Add the vanilla sugar and the brandy. Toss together and leave to marinate for 30 minutes to an hour. Spoon the mascarpone into a bowl and grate the zest of 1/4 lemon, stir to combine.

3 Butter the slices of bread, then lay each slice buttered side up in an earthenware dish lightly dotted/ greased with the remaining butter large enough so they don't overlap. Spoon the fruit onto the slices of bread and drizzle over some of the liquor.

4 Bake in the oven for 20 - 25 minutes, then remove and place a spoonful of the mascarpone cream over the top of each slice.

5 Return to the oven for a couple of minutes until the mascarpone starts to just melt and collapse. Serve hot.

Nutrition Information

Serves 4

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