Rum pot, known as Rumtopf in German, is a traditional compote dessert of fruits, rum, and sugar that captures the flavors of summer to be enjoyed in winter.
With an easy press-in cookie-like crust, a shower of ground pistachios, and nearly three pounds of peaches, plums, apricots, or nectarines, this tart celebrates the season.
This new tart from Tara O’Brady has an easy press-in pistachio crust and a few pounds of peaches, plums, or apricots coddled in a supple layer of custard.
This cake is a tie-dyed composition of textures and flavors that starts with a tahini-enriched blondie base and continues with vanilla ice cream layered with seedy maple syrup and bands of cooked plums.
This salad is inspired by Chinese dish lao hu cai, otherwise known as tiger salad. Unripe plums, nectarines, or peaches marinate in a spicy dressing and get tossed with crisp celery and herbs.
Tangy seared plums, tart lemons, and chewy charred halloumi pair perfectly with rich pork chops. Quick tip: Bring all of the ingredients to the grill on a baking sheet for easy cleanup later.
Tossing sliced plums in a mixture of sharp sherry vinegar, honey, black pepper, and shaved Parm brings them into the super-savory zone. Top it all off with a drizzle of your favorite olive oil.
For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.
