Plum & Fig Compote
Serves 4
Every once in a while you stumble across a culinary match made in heaven. This past weekend I happened to pair small tart yellow plums with Black Mission figs. The plums were grown in New Haven, Michigan; sometimes called Pershore Yellow Egg plums. I bought those at the Evanston Farmer’s Market on Lake Michigan in Illinois. The figs were from Whole Foods. As in all such matters, the fruit must be perfect for this dish to shine.
16 Pershore Yellow Egg plums
16 Black Mission plums
1 teaspoon of fine Balsamic vinegar
1 teaspoon sugar
juice from one lemon
pinch salt
mint garnish to your taste
Preparation: Wash and quarter the plums and figs; having cut off the fig stems and pitted the plums. The quarters should be just bit size. Put them in a small bowl and add the Balsamic vinegar, sugar, lemon juice, and salt. Toss gently.
Presentation: Present in four shallow bowels and garnish with a few small mint leaves.
Richard Wottrich
