Plum

Know this

The pale bloom on a plum is a natural wax that slows moisture loss. Look for fruit that feels heavy and gives slightly near the stem, with as much bloom intact as possible. Chef secret: if a plum is a little too firm for eating, roast it; heat concentrates the sugar and softens the acidity without wasting the fruit.

Cook

Halve, pit, and roast cut-side up until the edges collapse and the juices turn syrupy. Finish with a little lemon or vinegar.

Season

Mid-August through September.

Best pairings

almond · ginger · thyme · goat cheese · pork · dark chocolate

Also worth trying: vanilla, cinnamon, honey, balsamic, duck, hazelnut, black pepper, orange.

Recommended wine