Seems there is a fascination with these things this month. I wonder if it will rival last month’s Bacon Fat interest. Probably not. Did you know that most brands call prunes “dried plums” these days? It was weird when I went to buy prunes for the milkshake.

This recipe however calls for fresh plums. I am curious as to why cook them with all that sugar in the first place. Plums seem sweet enough in general and very refreshing in the summer. Then there is the whole chilling them thoroughly before serving. It is listed in the cookbook as a dessert, yet served for breakfast in the July menus.

Stewed Fresh Plums

2 lbs. blue plums or fresh plums

1½ cups sugar

½ cup water

Wash plums and prick skins several times with a skewer. Put sugar and water into saucepan, cover and heat to boiling. Drop in the plums, cover and simmer over low heat until plums are tender, 5 to 8 minutes. Cool, then chill thoroughly before serving. 5 servings. From the Modern Family Cookbook