Just another way to make use of those fresh plums on-hand.
There's another path though, one that isn't linked to dessert. Plums, like many fruits, can make an excellent pan sauce. They deliver plenty of fiber and pectin, which acts as a thickener. They're also tart, even the sweet ones, and that means you almost never need to add another acid like lemon or vinegar to brighten up the sauce; if anything, you need to balance out that tartness with sugar and fat.
This is one of those dishes that comes together so easily, with few ingredients, and yet the impression it gives is of something much more labor intensive, the kind of thing you might get served at a rustic yet upscale French restaurant.
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