Name: Red Plums and Figs with Brandy-Cinnamon Reduction
Total time: 35 min
Ingredients: 1 cup brandy; 1/4 cup granulated sugar; Pinch table salt; 1 cinnamon stick (3-inches); 1 tablespoon grated lemon zest; 1 tablespoon lemon juice; 4 red plums (about 1 1/4 pounds), pitted and cut into 1/2-inch-thick wedges (about 4 cups); 12 fresh black mission figs (about 12 ounces), quartered lengthwise (about 2 cups)

Why This Recipe Works

For the best summer fruit salad recipe, we dressed our fruit with a gastrique, a sauce made by means of a quick acid-sugar reduction, to create complex layers of flavor along with dazzling color and sheen.

Instructions

Simmer brandy, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes. Off heat, add cinnamon and lemon zest and juice; steep 1 minute, and strain. Combine plums and figs in medium bowl; pour warm dressing over fruit and toss to combine. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.