From Delicious Living magazine. A little ginger and honey make cooked plums even more delectable. In about two minutes they start to release their juices, and as they sit, they’ll release even more, creating fruit compote. There’s no need to limit your fruit to plums; you could slice in a peach or nectarine that’s a little on the firm side, or add a handful of berries at the end, or pitted cherries. I like these plums just as they are, but also with a spoonful of coffee or vanilla ice cream and a topping of toasted sliced almonds. I reduced the yield and used one black plum and one pluot with the test recipe. Also, I didn't have time to make ice cream or even whipped cream and with our servings lightly drizzled a small amount of heavy cream over the fruit. Next time I'll try a dollop of Greek yogurt!