Are you ever in the mood for pie at 9pm on a weeknight but have zero means to make or buy pie? ………No? Just me? The inspiration for this luscious summer dessert came to me just like that. I wanted a big piece of fruit pie with a scoop of vanilla ice cream and nothing else was going to cut it at that moment, except for this.
The recipe is as easy as, well, pie. I had a few ripe plums I had just picked up from the produce stand, some vanilla almond milk ice cream, and one of my favorite granolas, and this baby was born!
You start by sautéing halved plums in a little butter. When they start to break down and the juices are coating the bottom of the pan, toss in a tablespoon or two of bourbon and cook off the alcohol for a minute or so. Transfer those to a bowl, top with your favorite vanilla ice cream, and whatever granola you’ve got on hand. Finally, and arguably the most important step, is topping this dish with some flaky sea salt. It brings everything together in the best way.
I hope you give this simple summer recipe a try! It literally takes 5 minutes and can be adjusted based on what you’ve got on hand. If you make this recipe, be sure to share you photos and tag me @theardentcook on Instagram!
2 ripe plums, halved and pitted
1 tbsp butter
1-2 tbsp bourbon
2 scoops vanilla ice cream
Granola, for serving
Flaky sea salt
- In a medium non-stick skillet over medium heat, melt the butter. Sauté the plums face down until they begin to break down and juices are circling the bottom of the pan, about 4 minutes.
- Remove the pan from the heat and add the bourbon. Return to the heat and cook for a minute or so until the alcohol has evaporated.
- Transfer the plums to two bowls. Top each bowl with a scoop of vanilla ice cream.
- For serving, top with granola and flaky sea salt. Enjoy!