Just kidding… you’re not getting off that easily!
Fall officially seems to be upon us– somebody let the weather know. Although it’s still in the mid-70s here during the day, Italians (and me…) like to dress for the season, rather than the weather. Which means I’ve already seen some puffy down jackets (I think you skipped a few seasons, buddy) AND some really terrible, sparkly, American-flag printed ugg-style boots (just..why?!).
I’m not complaining. Bring on the sweaters, scarves, boots, and gloves!
This recipe, like the peach crostini, is the perfect early fall transitional dish. It uses seasonal fruit to make something warm and cozy– but still totally appropriate for an outdoor party. These sage and red wine stewed plums taste like summer cozied up in a wool scarf next to a campfire.
Oh, and if you use the leftover ingredients to make a fall sangria, I won’t tell–because then there’ll be more for us!
P.S. Someone pester Forrest and tell him it’s his turn to post!
Sage and Red Wine Plums
4 plums, pitted and sliced
about 3/4 cup red wine
1/4 cup sugar
half lemon, in slices
3-4 fresh sage leaves
vanilla gelato/ice cream
Combine wine and sugar in a medium sauce pan. Set over medium heat and cook until sugar dissolves.
Add lemon and sage, and cook 1-2 minutes until fragrant.
Add the plums. Cover and cook 8-10 minutes, stirring occasionally, until plums are soft.
Using a spoon, remove plums from the pan and set aside in a bowl. Continue to cook wine until it thickens.
Serve plums over vanilla gelato or ice cream, and drizzle with the leftover red wine. Garnish with extra sage leaves if desired.
If you decide not to continue to cook the wine after removing the plums, the leftover wine makes a great, hot or cold fall sangria!