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.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
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