When plums show up in the store this time of year I often wish for a good recipe.

Another recipe from Gourmet magazine. The telling of it is more complicated than the making of it.


Spice Lacquered Plum

Makes 1 serving, so multiply as needed

1 firm large black or red plum
1 tablespoon mild honey
1/4 teaspoon cinnamon
1/8 teaspoon finely crushed anise seeds
2 tablespoons sour cream
1 teaspoon packed light brown sugar

Preheat the broiler. Halve the plum, discard the pit, then cut each half lengthwise into 3 wedges. Heat the honey, cinnamon, and anise seeds in an 8 to 10 inch ovenproof heavy skillet over moderate heat, stirring until the honey is liquified, about 1 minute. Add the fruit to the honey, tossing to coat, and put the skillet under the broiler and broil 6 inches from the heat, turning the fruit over once or twice and basting with pan juices, until the fruit begins to soften, and is glazed, 3 to 4 minutes. Transfer the fruit and juices to a dish. Stir together the sour cream, brown sugar, a pinch of cinnamon and a pinch of anise seeds and serve over the warm fruit.