Plum Compote

4 pounds ripe plums

1-1/2 cups water

1 cup raw sugar

One vanilla bean split in half lengthwise

Zest 1/2 lemon and 1 tbs lemon juice

Zest of 1/2 orange

Splash of dark rum (optional)

Wash the plums and set aside halfed and pitted. Bring the water and sugar to a boil and stir to dissolve. Add other ingredients plus plums, lower heat and simmer, stirring occasionally for 6 to 7 minutes. Plums should be tender, not mush. Remove pan from heat and allow plums to cool in syrup. Once cooled remove fruit and reserve to the side. Return syrup to heat, add a splash of rum and slowly thicken syrup.

Use as a topping for Ice Cream or Yogurt. Utilize ginger snaps as a spoon to augment flavor, bake in a ramikin with a puff pastry top, add compote al gusto to sparkling wine for a fruity aperitif.

Dance of the Sugar, Plum & Dairy

Mornings are a time of eclectic combinations, spins that entice the tastebuds and the fanciful fusions of fruits. This season, the PLUM and blender are featured in my smoothie mornings. The plum has dominated for a week or so. My father has a tree. Oh, what a plum tree. When combined with bananas, the tart of plain yogurt and mango juice the result takes the edge off the alarm clock. The coffee can wait.... until I get to the office.