Half the plums and remove the stones. Melt the butter, add the sugar and cinnamon and vanilla, toss in the plums and coat well in the mixture. Take 4 rectangles of foil, place 4 plums on one side of each, fold over and seal all the edges.
Place the parcels on a medium hot barbecue and cook for 10-15 minutes. Remove from the barbecue and leave to cool for a few minutes, open the parcels and top with a dollop of crème fraîche and sprinkle over the pistachios
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