Tart Plum and Raspberry Sauce
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Plums are typically eaten out of hand, but I especially love them cooked into a tart, fragrant ruby-red medley. Adding only a handful of raspberries to the plums enhances the plums with berry flavor. It’s a mix that speaks of summer.
These desserts take full advantage of that combination. They’re easy to make, can serve a party of 10 and can be made a day ahead.
To remove the pit from firm plums, slice the plum right to the pit, cutting off the slices as you work along and discarding the pit when it’s finally disengaged. For these recipes, you can substitute two to three medium plums for each large plum. All tart plums are interchangeable and exact measurements are not critical to their success.
Bring the zest, orange juice and sugar to boil in a large saucepan for 2 minutes. Add the plums. Simmer, stirring often, until the plums begin to soften but are not falling apart, 5 to 7 minutes. Transfer to a bowl. Stir in the rum, if using, and half the raspberries. (This can be made two days ahead and refrigerated. Serve warm. Gently reheat until just warm in a microwave oven or on a stovetop.)
Stir in the remaining raspberries.
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