When we got back from Santa Cruz this weekend, we found all of our fruit bursting with ripeness. I've made my way through the nectarines by chopping them up with greek yogurt and granola in the mornings, but we still had these two little pluots, begging to be enjoyed.
So, while the oven heated up, I cut each in half and took out the pit. Not easy! They were so ripe that they threatened to squish everywhere and ruin my plans. Strong will and gentle fingers were required.
Next I put them in a baking dish and sprinkled them with a little bit of brown sugar.
They were so juicy the sugar started to melt in as I took the pictures. Yum. Then into the oven to broil on the top rack for 9 minutes.
I almost ate them right then, because they were so bright and even more juicy. But I held firm to my vision.
Then I rolled a dollop of goat cheese into a ball and placed it into the hollow. I sprinkled chopped pecans, pushing some into the goat cheese so they wouldn't all roll off. And finally, I drizzled just a touch of honey over the whole thing.
My husband's only complaint? "Next time, you have to make 20."
Caramelized Pluots with Goat Cheese, Pecans, and Honey
2 ripe Pluots
1/2 tsp Brown Sugar
4 tsp Goat Cheese
2 tsp Toasted Pecans, Chopped
1 tsp Honey
Turn the oven on the high broil and move a rack to the top shelf. Wash the pluots and carefully remove the pits. Place in a baking dish, flesh side up. Sprinkle with brown sugar. Bake for 9 - 12 minutes, until the brown sugar caramelizes.
Place a teaspoon of goat cheese in each hollow. Sprinkle with pecans, pressing a few into the cheese. Lightly drizzle with honey. Enjoy!
Serves 2, but leaves you wanting more, so you should probably just eat it all yourself.