Poached Pluots: Blanch the pluots in rapidly boiling water for 5 seconds. Shock and slide off skins. Arrange in a single layer in a shallow sauce pan. Add water, sugar, vanilla bean, and cube of candied ginger for a poaching liquid. Poach just under the simmer until tender. Remove pluots and cool to room temperature. Reserve liquid.
Pluot ginger glaze: Reduce pluot poaching liquid at rapid boil by 2/3 to 3/4 with additional candied ginger. Cool...this will set from the pectin. Reheat for application.
Spiced walnut: Toast walnut pieces. Glaze in butter, sugar, and cinnamon/cardamom/warm spices.
Raspberry coulis: Bring berries, scant water, and sugar to a boil. Puree and strain through chinois.
Assembly: Glaze the room temperature pluots with reheated glaze. Arrange on bed of walnuts. Garnish with gingered-mascarpone, sliced candied ginger, raspberry coulis, and lemon verbena.
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