I love plum season. There is just so much you can do with plums.
As usual, my sister has eclipsed me with her gift for recipe development. Plums with ginger and whipped cream sound simple, amazing, perfect!
But I’ll let her tell you about that… Em?!
A couple months ago I had this moment where I realized that I’m in my 30’s and can no longer pass for 17 and it genuinely blew my mind.
I’m getting to that age where I’m less worried about pimples and more concerned about wrinkles. I aim to cover more of my body with better clothes over covering less of it with cheap garb, and going to bed without meticulously washing and moisturizing my face is absolutely out of the question.
In my head, I’m still 20 but on the outside, my body is melting. I have to actually do stuff if I want to lose five pounds and it’s as if, abruptly, cosmetic enhancements like chemical peels and laser hair removal don’t sound so crazy anymore.
I try to maintain my youth by eating well and have put a concerted effort into noshing on more fresh fruit (outside of screwdrivers and appletinis). Like Jen, I’ve always esteemed peaches. A few years ago I spied some beauties at our local farmer’s market and bought about a hundred of them because it had been years since I’d had a fresh peach.
Long story short, it turns out I’m allergic to peaches but whatever; it’s cheaper than collagen injections. Strange how I don’t have these kinds of reactions to potato chips, cheeses, or my personal favorite: crunchy Cheetos.
To combat this objectionable peach allergy, I’ve taken to the peach’s redheaded step-child, the plum. I think plums get a bad rap that manifests itself in the form of prunes, which seem predominantly synonymous to an aged, non-cosmetic-enhanced, population.
It’s too bad too because plums are unequivocally badass. Asians eat them all the time and they always look younger than they are. I took a page out of Eastern philosophy when I imagined this little creation and frankly, it too, is badass.
Want more? Try these plum and peach recipes!
- Splash of oil or butter
- 2 plums, washed and chopped into chunks
- 1 tsp freshly grated ginger
- Pinch of cayenne pepper
- 1 or 2 teaspoons honey
- Whipped cream (optional)
- Put enough oil or butter in a small to medium sauté pan to coat and heat pan over medium to medium-high heat.
- Add plums and cook about 5-6 minutes, stirring occasionally. Add ginger and cayenne and cook another 5-6 minutes.
- Remove from heat and stir in honey. Cover and let sit 30 minutes. Serve with a dollop of whipped cream.