A little ginger and honey make cooked plums even more delectable. In about two minutes they start to release their juices, and as they sit, they’ll release even more, creating fruit compote. There’s no need to limit your fruit to plums; you could slice in a peach or nectarine that’s a little on the firm side, or add a handful of berries at the end, or pitted cherries. I like these plums just as they are, but also with a spoonful of coffee or vanilla ice cream and a topping of toasted sliced almonds.
Recipe Ingredient Details:
6 large red plums in season, such as Elephant Hearts or Santa Rosas
1 1/2 tablespoons butter
2 tablespoons orange blossom honey
3 thin slices peeled fresh ginger
1/8 teaspoon ground ginger
Rinse plums and slice into wedges about ¾-inch thick at their widest part.
In a 10-inch skillet over medium-high heat, melt butter with honey, ginger slices, and ground ginger. When saucy, add plums. Increase heat and cook, moving fruit around pan about every 20 seconds so that cut surfaces take on some color and juices begin to flow, 2–3 minutes.
Stop cooking when juice just coats fruit. Remove from heat and transfer to a serving bowl, scraping in all pan liquid. Serve warm or cool.
Recipe Additional Notes:
PER SERVING: 60 cal, 2g fat (1g mono, 0g poly, 1g sat), 5mg chol, 0g protein, 11g carb, 1g fiber, 0mg sodium
Wed, 2012-05-23 17:13