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If you’re looking for a shortcut summer dessert, these plums are terrific as a topping for ice cream.Yields about 3 cups.
ingredients
1 Tbs. unsalted butter
1/3 cup granulated sugar
Large pinch kosher salt
5 firm medium plums, each cut into 10 wedges
how to make
In a 12-inch heavy-duty skillet, melt the butter over medium heat. Add the sugar, salt, and 1 Tbs. water. Swirl the pan to moisten and dissolve the sugar. Cook until the mixture becomes a bubbling golden caramel, 3 to 5 minutes. Immediately remove the pan from the heat.
Carefully add the plum wedges to the pan, spreading them out evenly. Set the pan over medium heat and cook, shaking the pan every 30 seconds or so, until the plums start to release their juices, 2 to 3 minutes. Turn the plums with tongs and cook until soft (but not mushy) and golden brown along some of the cut edges, 1 to 5 minutes more.
If you’re making the plums for the shortcakes, pour the contents of the pan into a medium bowl and cover to keep warm.
From Fine Cooking 94, pp. 67
photo: Scott Phillips
