Serves 4
adjust servings:

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  1. Toss the plums with the olive oil and balsamic vinegar, thyme and a pinch of salt. Set aside for 30 minutes.
  2. In a bowl, combine the mascarpone with the lemon juice and zest and a pinch of salt. Set aside.
  3. Cook the plums on a hot barbecue for 1-2 minutes per side until softened and lightly charred.
  4. Serve the plums topped with a generous dollop of lemon mascarpone.

Nutrition Facts

Per serving: 154kcals, 10.6g fat (5.5g saturated), 8.5g carbs, 5g sugars, 7.5g protein, 1.1g fibre, 0.092g sodium

This recipe works just as well with peaches or nectarines.