Growing up, plums were my favorite fruit. It was rare when we had them because their season was short, and that made them that much more special. There is nothing like feeling the softness of a bright purply-red plum, biting into it and having it explode juices all over your face and down your hands. The mixture of jammy sweetness with that tart zing, it’s just pure joy.
When I visited France for the first time last year, I reunited with my love for plums at a local farmers market. I was just called to these miniature yellow&pink plums. I asked the man who was working if I could purchase a smaller basket than the ones they were offering, he told me no that the only option was the basket, and convinced me if was worth it. Even though I was only there for the day his insistance and my initial draw had me cave. I bought the whole obnoxiously large basket of them. And he was right. When I tried my first mirabelle plum, and it was love at first bite. They literally tasted like little bursts of candy. I finished the whole basket that day.
Now even though we don’t have the same mirabelle plums here New York, I have found different varieties of plums that I love at my local farmers market. Now that ‘tis the season I can’t help but get baskets of every type of plum I come across when I see them because I get too excited, so that is how I now have an abundance of plums. A plum every morning and every afternoon, a plum on it’s own a plum in my porridge, and now I am incorporating plums into my dessert.
Summer is my favorite time for the balance of sweet&savory. Feta and watermelon, cantaloupe and prosciutto, olives and tomatoes, peaches and burrata, honeycomb and parmesan, apple & cheese, blackberry and brie, blueberry and basil, radish and salted sweet cream butter…the list continues.
Today we are combining plums, and their stone fruit sisters peaches & apricots, and adding in rosemary & thyme. I love herbs, I think they are so incredibly diverse. They can compliment both sweet and savory, and bring out different flavors in each. In this cobbler it brings out the sweetness, earthiness and warmth, and gently balances out the tart, the flavors just melt together perfect. Even better served with a cold scoop of vanilla bean ice cream. I served mine with some vanilla bean basil & tarragon ice cream…recipe will be on my August seasonal menu next Sunday.
The perfect excuse to use that abundance of summer stone fruit. Let’s get into it…
Ingredients
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.