Stone fruits and balsamic glazes create winning combinations. Try halved apricots or nectarine wedges in place of the plums. Pitted cherries can also fill in sweetly for the blackberries.
- 3 tsp. olive oil, divided
- 12 large blackberries, divided
- 4 Tbs. balsamic vinegar
- 1/8 tsp. ground cardamom, divided
- 8 small Italian or sugar plums, halved lengthwise and pitted
1 | Preheat grill to medium-high, and brush grill grates with 1 tsp. oil.
2 | Combine 4 blackberries, balsamic vinegar, and 1 pinch cardamom in small saucepan. Bring to a simmer over medium heat. Cook 3 to 5 minutes, or until reduced by half, mashing blackberries with fork. Remove from heat, and cover to keep warm.
3 | Toss plum halves with remaining 2 tsp. oil and remaining 1 pinch cardamom; season with salt and pepper, if desired. Thread 2 plum halves with 1 blackberry sandwiched between them onto each of eight skewers.
4 | Grill skewers 8 to 10 minutes, or until plums are tender. Drizzle with balsamic glaze, and serve.
- Calories: 54
- Carbohydrate Content: 10 g
- Fat Content: 2 g
- Fiber Content: 1 g
- Protein Content: 0.5 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 2 mg
- Sugar Content: 8 g