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).
1 lb. plums (one variety or a mix of 2 or 3), washed, pitted and quartered
Drizzle of olive oil or dollop of butter
1 tablespoon fresh ginger, peeled and chopped finely
Pinch of cayenne pepper
1 teaspoon honey
Yield: 4 servings
Using a heavy skillet, warm oil or butter and sauté the ginger for a few minutes. Add plums, cayenne pepper and honey and cook over medium heat for 6-10 minutes (till plums are tender but not mushy) while stirring occasionally. Serve at room temperature. If you make in advance and refrigerate, take them out 30 minutes before serving. N.B. For a fancy dinner, top with a small scoop of vanilla ice cream or 1 tablespoon of whipped cream per person.