Plum Compote

• 10 Santa Rosa or other dark-skinned plums, each sliced into 10 wedges
• 1 tablespoon bourbon
• 1 vanilla bean, split lengthwise and scraped

Place ¾ of the plum slices, bourbon, vanilla bean and seeds, sugar, and salt in a medium saucepan over medium heat. Stir with a rubber spatula to make sure plums are well coated. Bring mixture to a simmer, stirring occasionally, until plums have softened and juices are released. Continue to simmer until mixture forms a thick sauce, about 30 minutes. Strain and discard plum skins and vanilla bea