Rosé-Soaked Plums with Yogurt and Black Pepper Streusel
- Makes6 servings
- Cook Time1 hour 45 minutes
- Active time plus cooling30 minutes active
Summer plums—macerated in an aromatic wine syrup—shine in this simple dessert. Use a dry wine you would drink; the flavor is prominent and the alcohol is not completely cooked off. While we loved a rosé, sauvignon blanc worked equally well. The plums in syrup will keep for up to 24 hours in the refrigerator, but bring them to room temperature before serving. The streusel will hold for up to three days in an airtight container. If you can't find plums, 1½ pounds of sweet red cherries, pitted and halved, are a good substitute.
Tip
Don’t use underripe fruit, but don’t use overripe fruit, either. The plums should be firm but fragrant.
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