Sept. 22: Plum Terrific!

Plums!

I had a tough day last Thursday, and I took a personal day off of work. I was walking to Albertsons grocery store with my reusable bag when I passed by my neighbor up on a ladder picking plums from her plum tree. She offered me as many plums as I wanted, and do you know I teared up at the offer. Just the generosity felt like a hug I so desperately needed. I put a bunch in my bag thinking I'd make a plum pie with them.


Sunday I was taking a dip in the tub after my last 20-mile run before the Chicago Marathon, and I was reading Prevention magazine. They had a recipe for Plums with Sour Cream and Ruby Syrup. I tried it tonight, and it smells great, though I admit I haven't tasted it yet. I threw it into tupperwares to take to work. I don't like sour cream so I've eliminated it, but here's the full recipe anyway.

Ingredients:
1 lb plumbs sliced
1/4 cup sugar
Freshly grated zest of 1 orange
Freshly squeezed juice of 1/2 orange
1/4 teaspoon minced rosemary
1/2 cup sour cream
2 tablespoons chopped walnuts

1. Put plums in 8-10" skillet over high heat. Sprinkle with sugar, orange zest, orange juice, and rosemary and stir. When plums begin t give up their juice and sugar dissolves, cook 2 minutes, then turn off heat. (In all, this should take about 4 minutes) Allow plums to cool in pan at least 10 minutes. Transfer plums with slotted spoon to 4 bowls (or double the recipe and transfer to 2 tupperwares like me).

2. Bring juices to a boil over high heat. Cook until thick and syrupy, about 1 minute. You should have about 2 tablespoons.

3. Dollop 2 tablespoons of the sour cream on the top of each bowl of plums and drizzle with syrup. Sprinkle with 1.5 teaspoons of walnuts over each serving.

Finished product!