Plums with Ginger

Late summer, early fall: it’s plum season. During my last few days in Provence, the market was filled with half a dozen varieties of plums, and my friend Chloe shared the following recipe which I’ve already done 4 times in the last month to approving guests in New York, where there’s a good selection of plums at the greenmarkets. The ginger and pepper give this dessert a little kick.

This recipe also goes well as an accompaniment to magrets (duck breasts).