On Sunday my yoga teacher showed up with half a tree’s worth of tiny ripe plums, literally bursting at their seams with juice. We ate them whole like cherries, spitting the pits out after chewing, and cursed the juice as it dribbled down our chins.
Summer requires striking a careful balance: you buy all the fruit you can, but sometimes you can’t help watching some of it get squishy and overripe on the counter. Here’s a good use for overripe berries and stone fruit – feel free to substitute nectarines or peeled peaches for the plums, or raspberries or blackberries for the blueberries.
Recipe for Gingered Blueberry-Plum Ice Cream Topping
Recipe 205 of 365
Spoon this over ice cream or yogurt.
TIME: 10 minutes prep
MAKES: 4 servings
2 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon ground ginger
1 cup blueberries
1 pound very ripe plums, pitted and sliced
Preheat the oven to 375 degrees.
Mix the flour, sugar, and ginger together in the bottom of a mixing bowl. Add the berries and plums, and mix to blend. Pour the fruit into a deep baking dish or pie plate. Bake for 30 minutes, stir, and bake another 30 minutes, or until the juice is thick and bubbly. Let the compote rest for about 15 minutes before spooning over ice cream.