Ingredients
1 Tbsp. unsalted butter
1/3 cup granulated sugar
Large pinch of kosher salt
5 firm-medium plums, each cut into wedges
Scones
Directions
- In a 12-inch heavy-duty skillet, melt the butter over medium heat. Add the sugar, salt and 1 Tbsp. water. Swirl the pan to moisten an dissolve the sugar. Cook until the mixture becomes a bubbling golden caramel, 3 to 5 minutes. Immediately remove the pan from the heat.
- Carefully add the plum wedges to the pan, spreading them out evenly. Set the pan over medium heat and cook, shaking the pan every 30 seconds or so, until the plums start to release their juices, 2 to 3 minutes. Turn the plums with tongs and cook until soft (but not mushy) and golden brown along some of the cut edges, 1 to 5 minutes more.
- If you’re making the plums for the shortcakes, pour the contents of the pan into a medium bowl and cover to keep warm.
Assemble the shortcakes: Using a fork, split each biscuit in half horizontally. Set the bottom halves on serving plates and spoon 5 or 6 plum wedges onto each biscuit. Dollop the cream on the plums and drizzle with some of the caramelized plum juice. Perch the tops of the biscuits on the cream.
Judi’s Tip: If you want to completely skip the biscuits, I find it wonderful to either buy cinnamon scones to use with this recipe or ginger ice cream—put two scoops of ginger ice cream in a sundae glass and pour this lovely plum mixture over vanilla ice cream
