6 large plums (about 1½-2 lbs.), pitted and quartered ½ cup sugar ¼ cup sweet riesling, or other dessert wine 10 basil leaves, bruised, plus more for serving 1 (12-oz.) pound cake, cut into 8 slices 4 tablespoons butter, melted Mascarpone cheese, for serving
1. Combine the plums, sugar, and riesling in a 4-quart saucepan over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until liquid is slightly thick, about 25 minutes. Remove from heat and stir in basil; let cool to room temperature. Discard basil.
2. Heat a charcoal grill or set a gas grill to medium (Alternately, heat a cast-iron grill pan over medium-high heat). Brush both sides of pound cake slices with melted butter. Grill, flipping once, until toasted, about 1-2 minutes. Divide cake between serving plates and top with plum compote. Garnish with a dollop of mascarpone and a small basil leaf, if you like.