Use your favorite kind of plums, or sub nectarines or peaches, if desired. Make sure they're just firm and not too ripe.

Brooke Parkhurst and James Briscione, thecoupleskitchen.com
Recipe by Southern Living July 2014

Gallery

Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
25 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a vegetable peeler, remove thin layer of peel from lemon, leaving white pith intact. Halve lemon crosswise, and squeeze juice to equal 2 Tbsp. Place lemon juice, lemon peels, brown sugar, next 2 ingredients, and 2 Tbsp. water in a large skillet, and bring to a simmer over medium heat, stirring occasionally. Remove skillet from heat; stir in bourbon and vanilla bean.

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  • Return skillet to heat, and add plums, cut sides down. Cook, basting with pan sauce, 3 to 4 minutes or until plums are just tender and lightly caramelized. Remove skillet from heat; discard vanilla bean and lemon peels. Cool 5 minutes. Serve plums and pan sauce with ice cream.

  • *1 tsp. vanilla extract may be substituted.

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