Not a Fluke

Or The Summer of Plums.  I love stone fruit season and we are now right at the tail end of it.  Fall is officially here, but I'm holding on for a little bit longer before jumping headfirst into the season of apples, apples, apples, pomegranates, and more apples.

While I usually cannot eat enough nectarines and peaches over the Summer, this year I was a little disappointed.  There were great fruits every now and again, but only every now and again.  Plums, though?  I had days upon days filled with black plums, red plums, a pluot here and there, and even green plums.  At season's end, I'm thrilled to find Italian prune plums (also called Empress plums, though these are a little larger) in the stores and markets.  Not typically an eating plum, I personally love the slight tartness when you bite into one that's not overripe.  I love the bright citron flesh hiding underneath the silver wax bloomed dark purple skins.

This recipe won't be for everyone.  Orange blossom water lends a distinct floral (some might say, perfumey) undertone.  If you're totally against it, you could substitute a little almond flavoring, or even a touch of orange.  But...I think the orange blossom is a small enough amount that you won't feel as though you're chewing on a bouquet.  Mind you, I am the girl who loves rose-flavored candies and can happily work through a pack of Choward's violet gum in no time.

Plum and Orange Blossom Preserves
Makes about a cup

3 cups Italian/Empress plums, chopped (about 6-8)
1/2 cup turbinado sugar
1/2 cup water
1 tsp orange blossom water

In a small saucepan over medium heat, bring all ingredients to a boil, stirring occasionally.  Lower heat and cook until reduced by about a third, 20-25 minutes.  Preserves will thicken a bit.  Store in a glass jar.  This will keep for at least a week in the refrigerator.  The possibilities?  On toast.  On French toast, instead of maple syrup (same with waffles).  Mixed with plain  yogurt and topped with granola.  Topping vanilla ice cream.  Mmm hmm...