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" Recipe courtesy of Maria Hines, Executive Chef-Owner, Tilth, Seattle SERVINGS 4 INGREDIENTS 1 loaf pound cake (store-bought is fine), at room temperature Plum compote: 1 tablespoon butter 1/4 teaspoon salt 8 plums, pitted and coarsely chopped 1 cup sugar 1 tablespoon lemon juice Pluot salad: 3 pluots, halved, pitted, and sliced thin 1/4 cup mint leaves, cut chiffonade style (see Note) Honey, preferably a light-flavored variety, such as fireweed PREPARATION If it isn&amp;#039;t already, let pound cake come to room temperature. For compote: In a pot, melt butter over medium-high heat. Add salt and chopped plums. Once plums are warmed through, add sugar and stir to combine. Once sugar has dissolved, add lemon juice. Let simmer about 2 minutes. Taste and add a touch more sugar, if needed. You want to have a nice sweet-tart balance. Set aside. For pluot salad: Combine sliced pluots and mint. Toss to combine. Drizzle with honey (about 1 tablespoon) and toss gently to incorporate honey. To serve, slice pound cake into 1-inch pieces. Place on plates. Spoon compote on top of cake. Spoon pluot salad on side. Note: To cut mint chiffonade style, stack mint leaves. Roll into a cigar shape, starting at tip and rolling toward stem. Slice thinly. Chef tip 1: There are many varieties of plums available at the farmers&amp;#039; market, including Santa Rosa, Damson, and Mirabelle. Taste before you buy. The tarter varieties will require a little more sugar during cooking. Chef tip 2: When buying plums, look for ones that are just right: not too soft and not too hard. Back to chef Hines&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
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