A plate with two grilled peach halves, two yellow round biscuits or scones, yellow sauce, a sprig of herbs, and a fork, on a wooden table next to a glass of white wine.

Grilled Plums with Basil Lemon Shortbread Biscuit and Kikkoman Hoisin Sabayon

Serves 4 servings
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes

About

This elegant plated dessert by Chef Tiffany Sawyer balances sweet, savory, and herbaceous elements in a fresh and unexpected way. Caramelized grilled plums are paired with a citrusy hoisin sabayon made with Kikkoman® Gluten-Free Hoisin Sauce, offering rich umami depth and natural sweetness. A buttery lemon shortbread adds texture, while a house-made basil citrus sugar finishes the dish with aromatic brightness. Ideal for elevated brunch or dinner menus where cross-cultural flavor profiles are celebrated.

Ingredients

Grilled Plums

  • 4 ripe plums, halved and pitted
  • ½ Tbsp coconut oil

Hoisin Sabayon Sauce

  • 6 large egg yolks
  • 2 tsp Kikkoman® Gluten-Free Hoisin Sauce
  • ½ tsp sumac
  • 1 Tbsp fresh lemon juice
  • ½ cup prosecco
  • ⅛ tsp kosher salt

Lemon Shortbread Biscuit

  • 1¼ cups all-purpose flour (sifted)
  • ⅓ cup granulated sugar
  • 4 oz (8 Tbsp) cold unsalted butter, cubed
  • 3 large egg yolks
  • 1 Tbsp fresh lemon zest
  • 4 Tbsp Basil Citrus Sugar

Basil Citrus Sugar

  • 1 cup granulated sugar
  • 2 Tbsp lemon zest (dried overnight on a sheet pan)
  • 2 Tbsp fresh basil, dried
  • Optional: whole basil leaves for garnish

Directions

Grilled Plums

  1. Toss plums with coconut oil.
  2. Preheat grill to 600°F.
  3. Clean grill and oil grates.
  4. Grill plums, cut side down, for 1 minute or until lightly caramelized.

Hoisin Sabayon

  1. Whisk egg yolks, Kikkoman® Gluten-Free Hoisin Sauce, sumac, lemon juice, prosecco, and salt in a heatproof bowl.
  2. Set over a simmering water bath and whisk continuously until mixture thickens and ribbons form (8–10 minutes).
  3. Remove from heat and hold warm or chill for later use.

Lemon Shortbread Biscuit

  1. Preheat oven to 400°F.
  2. Combine flour and sugar in a bowl. Cut in butter until sandy. Add yolks and lemon zest, mixing gently until dough comes together.
  3. Roll and cut as desired. Bake on a parchment-lined sheet tray for 10–12 minutes or until edges are golden. Cool and dust with sugar.

Basil Citrus Sugar

  1. Dry lemon zest overnight on a sheet tray.
  2. Toast basil briefly in a low oven until crisp.
  3. Blend zest and basil into sugar using a food processor or mortar and pestle.
  4. Store airtight until ready to use.

To Plate

Place one or two grilled plum halves on each plate. Spoon or pipe hoisin sabayon alongside. Garnish with a shortbread biscuit and a generous sprinkle of basil citrus sugar. Add whole basil leaves for garnish, if desired. Serve immediately.

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Products in Recipe

A 5 lb 4 oz plastic jug of Kikkoman Gluten-Free Hoisin Sauce with a red cap, labeled for stir-fry and dipping.

Gluten-Free Hoisin Sauce