Rose-Soaked Plums with Yogurt and Black Pepper Streusel

By lorik

Ingredients

• For the streusel:
• 1 1/2 cups dry rosé or sauvignon blanc wine
• 1/3 cup white sugar
• 3 1-inch strips lemon zest (1 lemon)
• 2 teaspoons black peppercorns
• 1 1/2 pounds firm, ripe red or black plums (4 or 5), pitted and thinly sliced
• 2/3 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 6 tablespoons salted butter, cut into 1/4-inch pieces and chilled
• 3/4 cup sliced almonds
• Greek-style yogurt or ice cream, to serve
• Simple Spiced Yogurt Accompaniments:
• Ginger-Peppercorn:
• 1 cup Greek-style yogurt
• 2 teaspoons white sugar
• 1/4 teaspoon ground Sichuan peppercorns
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground pink peppercorns
• Ginger-Anise:
• 1 cup Greek-style yogurt
• 2 teaspoons white sugar
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground star anise
• Black Pepper-Cinnamon:
• 1 cup Greek-style yogurt
• 2 teaspoons light brown sugar
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground black pepper

Details

Servings 6
Adapted from 177milkstreet.com

Preparation

Step 1

To prepare the plums, in a small saucepan over medium, combine the wine, sugar, zest and peppercorns. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and set aside for 5 minutes.  Place the sliced plums in a large bowl. Return the syrup to a simmer, then strain over the plums. Let stand at room temperature, stirring occasionally, about 1 hour. Cover and refrigerate if storing longer.

Meanwhile, to make the streusel, heat the oven to 325°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a medium bowl, combine the flour, sugar, pepper and salt. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles wet sand and holds together when squeezed.

Add the almonds and toss to incorporate, then pinch the mixture with your fingertips to form rough, pistachio-sized clumps; smaller and larger bits are fine. Spread the mixture in an even layer on the prepared sheet and bake until golden brown, about 25 minutes, stirring two or three times. Let cool completely.

To serve, spoon yogurt or ice cream into serving bowls. Using a slotted spoon, top with plums. Drizzle a few tablespoons of syrup over each portion and sprinkle with streusel.

Tip: Don’t use underripe fruit, but don’t use overripe fruit, either. The plums should be firm but fragrant.