Glorious bright and tart late summer plums make for an easy and simple jam or sauce. Be sure to pick firm ones, and not soft and overripe ones. If the plums are too ripe, they have less pectin and need to be cooked longer so keep that in mind. The resulting jam does double duty, as it gets swirled into the caramelized white chocolate brownie as well as spooned over the ice cream. The end result is a sophisticated summer dessert that looks like you spent way more time on it than you actual did and tastes just as impressive as it looks.
- Plum Jam Sauce:
- 2 cups (3 medium or 3/4 lbs) chopped and pitted firm red plums
- 1/2 cup (100 g) white granulated sugar
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon balsamic vinegar optional
- Caramelized White Chocolate Brownie:
- 8 oz (225 g) chopped white chocolate
- 1 cup (225 g or 2 sticks) unsalted butter at room temperature
- 3/4 cup (165 g) dark brown sugar
- 3/4 cup (150 g) white granulated sugar
- 3/4 teaspoon kosher salt
- 3 large eggs
- 2 teaspoon vanilla extract
- 3 1/2 cups (490 g) all-purpose flour
- store-bought or homemade vanilla ice cream
- Yield: 12 Servings
- Course: Dessert
- Make the plum jam sauce by combining the plums, sugar and lemon juice in a medium sized pot. Cook on medium high heat until the plums fruit chunks have disintegrated and the jam has thickened, about 10 minutes (or longer if the plums are soft and overripe). Remove from heat, stir in balsamic vinegar if using and set aside to cool.
- Make the brownie batter by preheating the oven to 300°F. Once heated, sprinkle the chopped white chocolate evenly in one layer on a large rimmed baking sheet and place in oven. Roast for 10 minutes, then remove from oven and stir. You should have an evenly browned caramelized white chocolate, about the color of peanut butter. Set aside and raise the temperature of the oven to 350°F.
- Place butter, both sugars and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat together on medium speed until creamy. Add the eggs, one at a time, letting each egg incorporate into the batter before adding the next one. Add the vanilla and beat to incorporate. Add the caramelized white chocolate and beat until fluffy and light in color. Add the flour and beat to incorporate.
- Grease a 9 x 13 x 2 inch pan with oil or butter and scrape batter into the pan. Spread the batter evenly to the edges and spoon about half of the plum jam sauce over the brownie batter, reserving the remaining half for sauce for the sundae. Using a butter knife, swirl the plum jam and brownie batter together in a “figure eight” motion, decoratively mixing the jam into the batter. Don’t over swirl. Bake in the oven 30-35 minutes or until a toothpick inserted in the middle comes out clean and the edges of the pan have darkened to golden brown. Let cool in the pan before serving.
- To assemble sundae, cut a square of the brownie and place it on a plate or shallow bowl. Top with a scoop or two of vanilla ice cream (store bought or homemade) and drizzle with reserve plum jam sauce. Serve immediately.
Recipe Author: Irvin Lin is a graphic designer and art director turned IACP award-winning photographer, acclaimed food writer, experienced recipe developer, blue-ribbon baker and occasional social media consultant. His blog, Eat the Love, has been nationally recognized in numerous outlets including Bon Appetit’s Daily Links, PBS Food’s 11 Food Blogs We’re Reading in 2011, Food 52, The Kitchn and the official Pinterest Blog. A year after launching, Eat the Love was nominated in Saveur’s Best of the Food Blog Awards under the category of Best Baking and Dessert Blog. Lin’s work has appeared in Better Homes and Gardens, Taste of Home’s MasterChef magazine and Cooking’s Channel’s Devour. He has presented at a number of industry conferences including the national IACP conference, BlogHer Food and The Roger Smith Cookbook Conference. He currently lives in San Francisco where he is hard at work writing and photographing his first cookbook Marbled, Swirled and Layered, due out by Houghton Mifflin Harcourt in Fall of ’16.