Grilled Plums and Port Parfaits (Gluten-Free)

Grilled Plums and Port Parfaits (Gluten-Free)

This entry is part of 51 in the series Food Network

When you think about barbecue and grilling, I’ll bet you imagine luscious steaks, chops, and chicken hitting the hot grate, sizzling and turning the perfect golden brown. These mouthwatering foods and wonderful but don’t forget that just about anything can be cooked on the barbecue.

In the past, in addition to a wide variety of vegetables, I have grilled pineapple, peaches, nectarines, apples, and other firm fruits. Today I wanted to caramelize plums and use them to create a decadent sauce to put over ice cream. My father-in-law has a beautiful tree in his yard that always gives him many more plums than he can use. He generously allows us to come over and harvest the ones high in the tree, saving him from climbing the ladder.


  • Grilled Plums
  • 25 to 30 small, ripe but firm plums, pits removed (50 to 60 halves)
  • Oil, for brushing on fruit
  • Port-Plum Sauce
  • 40 to 50 grilled plum halves, from above (reserve remaining 10 halves to garnish the parfaits)
  • 1/2 cup port wine (use apple or cranberry juice for alcohol-free)
  • 3/4 cup plum, seedless raspberry, or red currant jelly (not jam)
  • 1/2-inch thick slice of fresh, peeled ginger or 1/2 tsp ground
  • 3 tbsp sugar, or more to taste if the plums are very tart
  • 1 tsp grated fresh lemon zest
  • Parfaits
  • Vanilla ice cream or other flavor of your choice
  • Port-Plum Sauce, from above
  • Crumbled crispy ginger cookies (gluten-free if needed), optional
  • Reserved grilled plums, from above
  • Fresh mint sprigs, for garnish
Read the whole recipe on The Heritage Cook