If you follow me on Facebook at all, you’ll have seen my mentions all summer long about how I think barbequed plums should be a food group. I read about putting stone fruit (like plums or peaches) on a barbeque in a magazine. But when I went to find the recipe (or the how-to) I couldn’t remember where I’d found the information.
So, I just figured it out with trial and error!
- 2-3 Stone-fruit like plums (or peaches) per person
Pre-heat your propane or gas grill and use a wire brush to knock off any dirt, grit or other crusty items.
Once the grill is hot, place the plum fruit side down. Now, this is really important: the fruit should sizzle when you put it on the grill. If not, the grill isn’t hot enough and you should remove the plum half and wait for the grill to get hotter.
Here’s the other important thing I found through trial and error: Don’t fuss with the plums! Just leave it there. Close the lid. Walk away. Leave it alone! I go for at LEAST two minutes, but maybe a bit longer depending on the size of the fruit.
Again, leave that plum alone. The skin will start to slide off — that’s fine. Once the plum is hot all the way through and the skin begins to get crispy or burnt, you’re all done. Again, from experience, I turn off the grill so I can get my plate REALLY close to the plums; at this point they tend to nearly fall apart when you grab them with the tongs.
I serve this with a beef kielbasa sausage (fully-cooked so I’m just heating it on the grill). I start the sausage and plums at the same time but the plums take longer to cook so I put THEM on my grill hotspot and the sausage somewhere cooler.
A note about peaches:
Canned peaches DO NOT WORK. (I’ve tried) And if it’s between plums and peaches: take the plums. The peaches have a fuzzy skin not a waxy skin like a plum and the fuzz burns and the skin blackens and it’s just not as good.
Now STAWBERRIES on the other hand… Strawberries aren’t bad!