Spiced plums and tomatoes with mascarpone sorbet

If you’ve never combined plums and tomatoes before, you should definitely give this dessert a try! Both ingredients share the same citrusy-lemon, floral-rose and floral-violet aromas, making plums and tomatoes a irresistible summer pairing. We start by macerating the plums in a sugary spice mixture to enhance their stone fruity aroma. Confited tomatoes add a tangy contrast, together with a sprinkling of bittersweet dark cocoa crumbles for texture. A fresh mascarpone sorbet rounds out the aromas of the spiced plums and tomatoes with its creamy green-fatty notes.

Spiced plums and tomatoes with mascarpone sorbet (6 servings)

Mascarpone sorbet


  • 250 g plain yogurt
  • 25 g mascarpone cheese
  • 25 g glucose
  • 150 g confectioner’s sugar
  • 70 g water
  • honey, to taste

In a small saucepan, bring the water, honey and glucose to a boil. Stir in the confectioner’s sugar and yogurt until fully dissolved. Remove the yogurt mixture from heat and allow to cool. Transfer to a blender and mix in the mascarpone. Transfer the mixture to an ice cream-maker and turn into a sorbet.

Cocoa crumble


  • 85 g whole wheat flour
  • 62 g granulated sugar
  • 12.5 g cocoa powder
  • 62 g unsalted butter, chilled

Preheat the oven to 90ºC/194ºF.

In a small bowl, mix the whole wheat flour, sugar and cocoa powder until thoroughly combined. Cut the butter into small pieces. Using your hands, work the butter into the dry mixture until small chunks form. Spread the crumble over a thin baking sheet and transfer to the oven. Bake until golden brown, about 5 minutes. Check the crumble to make sure it does not burn while baking; stir if necessary.

Using a fork, break up the crumbles and set aside.

Spiced plums


  • 200 g plums
  • 75 g granulated sugar
  • A stick of cinnamon
  • ½ of star anise
  • ¼ of a Madagascar Bourbon vanilla bean pod

Cut the plums in half and remove the pits. In a small bowl, combine the plums, sugar, cinnamon stick, star anise and the vanilla bean pod segment. Macerate the plums in the refrigerator for at least 12 hours.

Roasted cherry tomatoes


  • 16 cherry tomatoes, washed
  • extra-virgin olive oil
  • granulated sugar, to taste
  • sea salt, to taste

Preheat the oven to 180ºC/356ºF.

In a large bowl, season the cherry tomatoes with sugar and a pinch of salt, to taste. Transfer the cherry tomatoes to a parchment paper-lined baking sheet. Drizzle with olive oil and bake in a 180ºC/356ºF oven for about 15 to 20 minutes.


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