October 17th, 2011
I’ve failed you!
At least I think I have. I’m not sure since I couldn’t hit the farmer’s market this weekend. (I was too busy making a fire truck cake—more on that soon.) Early fall marks the beginning—and the end—of Italian plum season. It’s a short one and, in some places, may even be over by now. And to think I’ve been sitting on this ridiculously quick and versatile recipe for two weeks.
Hopefully you can still get your hands on the dark blue ovals, or maybe you had the foresight to freeze some. If not, bookmark this recipe for next fall. Or, you know, just substitute apples or pears—we might as well get used to that routine.
This quick saute in butter heats the petite plums just long enough to draw out their sweetness (enhanced by an extra sprinkle of sugar) without overpowering their tart side. Sweet and tart—perfect for topping everything from pork chops to savory dumplings, yogurt to pancakes. Mmmm, pancakes—look:
Find fresh plums. Make this tomorrow, the next day and then the next. Eat this at breakfast, snack time and dinner. Savor each bite. While you can.
Sauteed Italian Plums
(can be adapted for kids 6+ mos)*
1 tablespoon butter
2 cups pitted & quartered Italian plums
1 tablespoon sugar
Cinnamon, to taste (optional)
1 teaspoon freshly squeezed lemon juice
1. Heat butter in a saute pan set over medium heat. Once melted, add plums. Sprinkle with sugar and cinnamon, if using, and toss to coat. Cook for 8-10 minutes, stirring occasionally, until plums are soft and their juice slightly thickened to a syrup consistency. Finish with lemon juice and keep on heat 30 more seconds. Best served warm.
*Note: Consider skipping the additional sugar if serving to beginner eaters under 12-months-old, but don’t worry about the lemon juice. Citrus is safe for beginner eaters! Also for little ones, be sure to puree or cut into an age appropriate consistency.