Yields or Serves:
I just picked up a bunch of plums from a farm stand that turned out to be absolutely delicious. I went back and bought more so that I could make sure that I had access to them in the upcoming months. These simple sautéed plums freeze beautifully so you will be able to savor them throughout the fall months.
- 1 Tablespoon Olive Oil
- 2 Pounds Plums (Cut Into 1/2 Inch Wedges)
- 1 Teaspoon Fresh Thyme
- 1 Tablespoon Sugar
- 1/4 Teaspoon Kosher Salt
- 1 Tablespoon Grated Ginger
- 1 Tablespoon Fresh Lemon Juice
- In large-size skillet heat olive oil over a medium heat. Add plums and thyme. Cook, stirring occasionally, 4 minutes.
- Sprinkle with sugar and kosher salt. Toss to coat. Add ginger and cook, stirring occasionally, 3 minutes until sugar dissolves and plums begin to break down around edges.
- Remove from heat. Toss with lemon juice and let cool to room temperature. Transfer plums to two freezer ziplock bags or containers. Freeze up to 3 months. When ready to use, thaw in refrigerator overnight, then warm in skillet for few minutes.
- Makes 4 Cups
- Prep Time: 30 Minutes Cook Time: 7 Minutes Total Time: 37 Minutes
- To serve: If frozen, warm plums, and then serve on top of French toast or pancakes. Spoon over seared pork chops or roasted chicken. Swirl them through warm oatmeal or toss with arugula and top with goat cheese. For an easy tart, spread plums onto thawed puff pastry and bake.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved