I have a weakness for quick-cooked fruit desserts like this one. Planning in advance and making an elaborate cake can be very satisfying, but it’s often more realistic to have a recipe on hand that you can throw together in minutes, especially if you’ve just cooked a full dinner. I love the way the pigment in the plums’ skin infuses the cooking liquid, making for a vivid contrast with the vanilla ice cream. At the restaurant we serve a breakfast version of this dish—chilled, drizzled over Greek yogurt, and topped with crushed almonds.
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