Watch Maria Hines’ demo on how she uses plums and pluots in a compote for pound cake. The recipe is below.
© Maria Hines/Tilth Restaurant
PLUMS TWO WAYS WITH POUND CAKE
1 loaf pound cake (store-bought is fine), at room temperature
1 tablespoon butter
¼ teaspoon salt
8 plums, pitted and coursely chopped
1 cup sugar
1 tablespoon lemon juice
3 pluots, halved, pitted and sliced thinly
¼ cup mint leaves, cut chiffonade style (see Note)
Honey, preferably a light-flavored variety, such as fireweed
If it isn’t already, let the pound cake come to room temperature.
For the compote: In a pot, melt the butter over medium-high heat. Add the salt and the chopped plums. Once the plums are warmed through, add the sugar and give it a stir to combine. Once the sugar has dissolved, add the lemon juice. Let simmer for about two minutes. Taste and add more a touch more sugar, if needed. You want to have a nice sweet-tart balance. Set aside.
For the pluot salad: Combine the sliced pluots and the mint. Toss to combine. Drizzle with honey (about 1 tablespoon) and toss gently to incorporate the honey.
To serve, slice the poundcake into 1-inch pieces. Place on plates. Spoon the compote on top of the cake. Spoon the pluot salad on the side.