A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Braised Plums & Orange Compote

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. 

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This story was published on Dec 18, 2018

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.