Roasted Plums with Mascarpone and Honey Brittle

Star anise, orange zest, and cinnamon infuse roasted plums and the vibrant liquid they exude with a panoply of flavors. The tender fruit is juxtaposed against a cloud of whipped mascarpone and shards of honey brittle that shine like jewels.

Honey Brittle:
vegetable-oil cooking spray
1/3 cup corn syrup
1/3 cup pure honey

Roasted Plums:
½ cup port
1/3 cup pure honey
1 whole star anise
½ vanilla bean, split, seeds scraped and pod reserved
1 strip orange zest (2" long)
½ stick cinnamon
3 plums or pluots, pitted and cut into ½" wedges
¼ cup heavy cream
½ cup mascarpone cheese

Make the Honey Brittle:
Lightly coat a rimmed baking sheet with cooking spray. Bring corn syrup and honey to a boil in a small saucepan, and cook until it registers 300°F on a candy thermometer (hard-crack stage). Carefully pour honey mixture onto baking sheet, tilting the sheet to spread mixture into a thin layer. Let cool completely. Break brittle into jagged pieces. (Brittle can be stored for up to 2 weeks.)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Roasted Plums:
Combine port, honey, star anise, vanilla seeds and pod, orange zest, and cinnamon stick. Place plums in a small ovenproof pan or baking dish, and pour the port mixture over the top. Roast, basting halfway through, until plums soften and liquid has reduced to a syrup, about 30 minutes. Let cool on a wire rack, then discard whole spices.

Beat heavy cream in a medium bowl until soft peaks form. Gently fold in mascarpone. Divide plums among 4 bowls. Drizzle each with syrup from pan. Top each with a spoonful of mascarpone cream and a piece of brittle. Serve immediately.

Makes 4 servings.

Cook's Notes: Store honey at room temperature for up to 2 years. If it no longer flows freely, place the bottle in warm water; the gentle heat will return the honey to a liquid state.