Yield: 6 servings.
2 tablespoons coconut oil
1 pound red plums, pitted and sliced (5 to 6 plums)
3 oranges, peeled and divided into sections (pith removed)
3 tablespoons light brown sugar
¼ cup heavy cream
2 teaspoons orange zest
½ cup shelled pistachios, chopped
Vanilla ice cream
In a large saucepan, heat the coconut oil over high heat. Add the plums, orange slices, and sugar. Reduce heat to medium and cook, stirring occasionally, for 2 minutes.
Stir in the cream. Cover the saucepan and simmer for 3 minutes or until the skin of the plums starts to break down. Transfer to a large serving bowl and let cool completely.
Serve with vanilla ice cream and top with orange zest and pistachios.
In Gorges State Park and other remote areas of our state, swinging suspension bridges — practically woven into the woods around them — transport hikers over rivers, across creeks, and into the past.
North Carolina’s state symbols make up a one-of-a-kind collection that tells our story. They include our native plants, the art we create, the crops we grow, and so much more.
He was smitten with the flavors of her Zimbabwean cooking. She was intrigued by his rural North Carolina upbringing. Together, they created a life in Durham — and a namesake restaurant that was the first of its kind in the entire country.
Calling all North Carolinians! Cast your vote in our monthly match-up.
