Here at the tail end of the season, most fruits other than apples are past their prime. However, I’ve still been finding good plums and I have been all about them lately. I wanted to make some sort of dessert with them but I didn’t have much in the way of time or energy. Eventually I settled on a variation of my caramel apple crumble bars.
This was indeed a very, very good call. In my opinion, plums, like blueberries, become even more spectacular after cooking or baking. Their color deepens, they have more depth of flavor, and their sweetness is concentrated. Ginger is a natural pair with plums and gives them that warm spiced vibe ginger does so well. They are fabulous warm out of the oven with a scoop of vanilla ice cream, but if it’s possible, they might be even better the next day once the flavors have had extra time to marry.
There is a strong possibility that we may be revisiting plums later this week…perhaps for cocktail Friday. So if you are going to buy plums to make this sweet little number, I’d advise you to go ahead and buy a few extra just in case.