Name: Caramelized Plums with Chile and Herbs
Total time: 30 min
Ingredients: ¼ cup vegetable oil , divided; 3½ teaspoons sugar , divided; 1 tablespoon lime juice; 1–2 Thai chiles , stemmed and sliced thin; 1½ teaspoons grated fresh ginger; ½ teaspoon toasted sesame oil; ½ teaspoon table salt , divided; 1 pound ripe but firm plums , halved and pitted, each half cut into 4 wedges; 3 cups fresh cilantro leaves and tender stems, cut into 1½-inch lengths; 2 cups fresh mint leaves , large leaves torn into 1-inch pieces; 2 tablespoons dry-roasted peanuts , chopped coarse; 2 teaspoons sesame seeds , toasted

Why This Recipe Works

A perfect, in-season plum is deliciously succulent on its own, but what about those slightly firm plums that need a bit of help in the flavor and texture department? We found that searing plums teased out their naturally sweet, juicy qualities and mimicked a “ripened” feel on the fruit’s flesh and skin. To encourage even browning, we tossed thick wedges of plums in oil, along with ample sugar and salt to draw out their moisture and heighten their sweetness during cooking. We seared the plums with a cold start in a nonstick skillet, which reduced splatter and slowly softened the plums’ flesh while browning. The sugar and salt drew out the plums’ juices during cooking, which thickened and created a glossy, syrupy finish on the deeply browned sides. To showcase the plums , we paired the seared wedges with a bright, complementary mint and cilantro salad, which served as both a glorified herb garnish and a substantial bed of greens. We tossed everything with a lip-puckering, irresistible dressing of lime juice, sugar, sesame oil, and Thai chiles, which perked up the naturally zippy, floral notes of the plums and herbs. A sprinkling of sesame seeds and chopped peanuts tied the salad together with a crisp, toasty finish.

Before You Begin

Both red and black plums work well in this recipe. For a spicier salad, use both Thai chiles.

Instructions

Whisk 3 tablespoons vegetable oil, 1½ teaspoons sugar, lime juice, Thai chile, ginger, sesame oil, and ¼ teaspoon salt in large bowl until smooth and creamy. Reserve 2 tablespoons dressing in small bowl; set bowls aside.

Toss plum wedges with remaining 1 tablespoon vegetable oil, 2 teaspoons sugar, and ¼ teaspoon salt in cold 12-inch nonstick skillet until evenly coated, then arrange wedges cut side down in even layer. Cook over medium-high heat, without moving, until wedges are well browned on first cut side, 4 to 5 minutes.

Using tongs, carefully flip wedges and continue to cook until second cut side is well browned, 2 to 3 minutes longer. Remove skillet from heat.

Add cilantro and mint to large bowl with dressing and toss until herbs are evenly coated. Arrange herb mixture on serving platter and top with plum wedges. Drizzle plums with reserved dressing. Sprinkle with peanuts and sesame seeds. Serve.