GRILLED PLUMS WITH GOAT CHEESE

Serves: 4

Make ahead note: The goat cheese cream needs to be refrigerated for at least 30 minutes before serving, and up to 3 days.

2 1/2 oz (72 g) soft goat cheese ■

(chèvre)

3 tbsp (45 mL) 2 per cent

■ or whole milk

3 1/2 tbsp (52.5 mL) honey,

■ divided

1 tbsp (15 mL) fresh lemon juice ■

1/2 tsp (2.5 mL) coarsely

■ chopped fresh thyme leaves 4 medium ripe plums

■

1/2 tbsp (7.5 mL) olive oil

■

8 blackberries

■

1. Combine the goat cheese, milk and 1 1/2 tbsp (22.5 mL) of the honey in a mixing bowl.

2. Use an electric mixer to beat for 1 to 2 minutes, until creamy. Makes about 1/2 cup (125 mL). (See note.)

3. Whisk together the remaining 2 tbsp (30 mL) of honey, the lemon juice and the thyme.

4. Preheat a grill pan over medium-high heat. Cut the plums in half through the stem end, pit them and brush the cut sides with oil.

5. Grill the plums, cut sides down, for 2 to 4 minutes, until they have softened a bit and there’s some char on the flesh. Transfer cut sides up to a plate to cool slightly.

6. Serve the plums with a dollop of the goat cheese cream, each topped with a blackberry and drizzled with the honey-thyme mixture.