Yield: Yields about 3 cups.
If you’re looking for a shortcut summer dessert, these plums are terrific as a topping for ice cream.
In a 12-inch heavy-duty skillet, melt the butter over medium heat. Add the sugar, salt, and 1 Tbs. water. Swirl the pan to moisten and dissolve the sugar. Cook until the mixture becomes a bubbling golden caramel, 3 to 5 minutes. Immediately remove the pan from the heat.
Carefully add the plum wedges to the pan, spreading them out evenly. Set the pan over medium heat and cook, shaking the pan every 30 seconds or so, until the plums start to release their juices, 2 to 3 minutes. Turn the plums with tongs and cook until soft (but not mushy) and golden brown along some of the cut edges, 1 to 5 minutes more.
If you’re making the plums for the shortcakes, pour the contents of the pan into a medium bowl and cover to keep warm.
Check out our test kitchen secret for cutting perfect plum wedges
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I agree with above. Entirely too much sugar. I enjoy plums naturally but with a couple of TBLS of brown sugar, that is all that is necessary for my family.
I found this recipe to be a little too sweet. If I made it again I would cut back on the sugar or perhaps add a little lemon juice to it.
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