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Total Time
1 hour
Plums rarely get the attention that peaches and other show-offy summer fruits do, but they should. They come in a wide range of colors and shapes and are just as complex and tasty cooked as they are raw. Here they are simmered with fragrant cumin for a subtly savory turn, while also bringing balance to the assertiveness of tangy, salty feta. Serve it all up with some toasted or grilled bread to soak up the delicious syrupy sauce. These jammy plums are also delicious spooned over yogurt or vanilla ice cream (you can leave out the spices if you want to go all sweet) or keep them savory as a stand-out topping on a meat and cheese plate.
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What you’ll need
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Medium Saucepan
$39 At Amazon
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East Fork Serving Platter
$160 At East Fork
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Serrated Knife
$54 At Korin
Ingredients
4 servings
Step 1
Bring4 large red plums (about 1 lb.), cut into ½"-thick wedges,⅓ cup sugar,½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt,½ tsp. cumin seeds, and ¼ cup water to a simmer in a medium saucepan. Cook until some plum wedges are starting to fall apart and liquid is thick enough to coat a spoon, about 8 minutes. Let plums cool slightly.
Step 2
Spoon jammy plums onto a platter. Breaktwo 4-oz. feta slabsinto large pieces and arrange over and around. Top with½ tsp. thyme leavesand season withfreshly ground pepper. Serve with1 baguette, sliced on a diagonal 1" thick, drizzled with extra-virgin olive oil, toasted.
Leave a Review
Reviews (1)
Back to TopUse very ripe in season plums and high quality very salty feta. Otherwise has very minimal flavor
Anonymous
Philadelphia
7/18/2023
