Total Time:


For the Mousse

  • 12 oz. Mascarpone
  • 1 cup Heavy Cream
  • 2 Tbsp Powdered Sugar
  • 1 Lemon, juice & zest
  • ½ cup sliced Almonds

Chef's Tip

The longer you soak the plums (up to 12 hours) the boozier this dish will be.


  1. Halve the plums and remove the pits.
  2. Toss plums with the brandy and brown sugar. Refrigerate for at least 1 hour, or up to 12.
  3. Preheat a smoker to 225˚F and load with smoking chips.
  4. Making sure the plums are well coated in sugar, place them on the rack cut side down. Smoke for an hour. The plums will be soft but still intact.
  5. Set aside and allow to cool completely. Once cool, add the plums to a food processor and pulse lightly. The plums are ready.
  6. While the plums are smoking, make the mousse. Beat the mascarpone with the powdered sugar and a few tablespoons of the cream. Add in the lemon and zest.
  7. In a separate bowl, whip the rest of the heavy cream to stiff peaks.
  8. Gently fold the whipped cream into the mascarpone and set aside.
  9. Toast the almonds lightly in a pan.
  10. Serve the plums with the mousse and top with toasted almonds.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Northwest Blend Smoking Chips

Northwest Blend Smoking Chips