When stone fruits are overflowing at the farmers’ market, serve this warmly spiced dessert. You can choose whatever looks best: plums, peaches, nectarines, or apricots. Just remember: The riper, the better.
Combine plums, apple juice, and 1½ cups water in a 6-qt. saucepan. Place cardamom, peppercorns, cinnamon, and ginger on a piece of cheesecloth; tie into a tight bundle and add to pan. Bring to a simmer over medium and cook until plums are tender, about 30 minutes; let cool.
Discard spice bundle and transfer mixture to a blender. Add honey, lemon juice, and salt