Sometimes all you want after dinner is a bowl of fruit. With a little brandy and a sprinkle of light-brown sugar, fresh plums can be transformed into a warm, juicy, caramelized dessert. Whether you serve the broiled fruit as is or top it with mascarpone, whipped cream.ice cream or frozen yogurt, the plums cap of the evening on a deliciously sweet and not-too-heavy note. Feel free to substitute any juicy fruit you have around — apricots, peaches, figs or for a tarter flavor red plums instead of black. Just make sure the fruit you choose is ripe but not too soft to the tough; it should yield to gentle pressure.
6 Italian prune plums, halved and pitted
3 tablespoons brandy
1/4 cup packed light-brown sugar
Heat broiler with rack 6 inches from ht heat source. Place plum halves, cut sides up, in a single layer in an 8-inch square baking pan. Pour brandy evenly over plums and sprinkle with sugar. Broil until plums are soft and sugar is caramelized 8 to 10 minutes.