I had a slew of pluots and plums, just the middles of plums with their pits in tact. Saving time on other recipes, I had cut the plums just shy of the stone, so I would get 2 quick near halves. So after getting quite the collection of these plum middles with their pits still with them from all the plum cakes and bread puddings I have been making this week, I started cooking these down, and depitting them. From this mix of plums, mostly sweet dark pluots and golden cherry plums, I envisioned a sweet and sour sauce that would accompany sliced chicken, turkey, duck, lamb. Of course it would be great with cornbread, bread pudding, ice cream, cheesecake, or custard as well. It would be very easy to puree this if you prefer a more refined sauce... but I do like the rustic character with all the fleshy fruits still floating in the sauce. You could can this in larger quantities. I am giving the recipe for a small batch which will yield less than 2 cups. Even though this is a sweet and sour sauce intended for meat, it truly is just as amazing as a great topping warm for vanilla ice cream. Because it was hot and humid when I made this, I illustrated this sauce over ice cream . Hope you will look at my photos showing the whole process.

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