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.
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
