Late summer is the time for plums, when the different varieties seem to hit stores and farmstands in waves. Ripe plums are quite soft, even oozing a sugary syrup—eat these right away—but avoid those that are mushy or split, or smell fermented. Underripe fruit is hard and sour; leave out at room temperature to ripen. Prunes (now mostly called “dried plums”) are often your best bet if it’s not peak growing season; they’ll be different but delicious.
Preparing: Rinse and eat. You can peel them before cooking: drop into boiling water for about 10 seconds, or until the skins loosen, then peel with a paring knife. To rehydrate dried plums, soak them in boiling water until soft, up to an hour.
Other fruits you can use: apricots, peaches, nectarines
This is a simple crème anglaise that is infused with the crushed stones from any stone fruit. I collect cherry pits as well as apricot and plum stones in a bag in the freezer until I am ready to make this sauce. (Peach pits are tough to smash with a hammer so I usually avoid them.) I infuse the milk…
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