One of summer’s most exquisite pleasures is the Santa Rosa plum, plucked off its stem just after sunrise, droplets of dew shimmering in the morning light. Take that first bite and feel the fruit’s thin skin snap between your teeth as your mouth fills with luscious juice.
The Santa Rosa plum is one of Luther Burbank’s most enduring creations. Of the more than 100 plum varieties he developed, the Santa Rosa is the most celebrated.
Like Arctic Gem white peaches and Sureness yellow watermelon, the less done to these superb plums, the better.
Once we have eaten our fill neat, we can enjoy them in myriad ways, from simple plum agua fresca and plum-mustard sauce — delicious with sausages cooked on the grill — to galettes, upside-down tarts, grunts and Dutch babies.
One of the simplest ways to use them is in a plum compote. While it can be made with any plum, it is best with our very own Santa Rosa plum. This compote is delicious served alongside a few butter cookies and soars when spooned over ice cream or sorbet. For a real treat, pair it with Oro Blanco sorbet or olive oil ice cream from Screamin’ Mimi’s in Sebastopol.
Plum Lavender Compote
Makes about 2 cups
½ cup sugar
½ cup water
1 tbsp. culinary-grade lavender flowers
1 bay leaf
18 ripe Santa Rosa plums
1 tsp. vanilla extract
Put the sugar and water into a small saucepan, add the lavender and bay, and bring to a boil over high heat.
When the sugar is dissolved and the mixture clear, remove from the heat, cover the pan, and let steep for about 30 minutes.
Cut the plums into quarters, discard the pits, and put the plums into a medium saucepan. Strain the sugar syrup into the saucepan and discard the lavender and bay. Set over low heat and cook gently until the plums fall apart, about 20 to 25 minutes. Remove from the heat, stir in the vanilla and let cool.
Serve warm or chilled.