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 North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
