Plum Compote

1 lb Italian plums, halved lengthwise

1 cup pitted small prunes

¼ cup sugar

orange peel (optional)

crème frêche (optional)

• Put the plums, prunes, and sugar in a medium-size pan. Add water to cover.

• Bring to a boil. Lower heat and simmer for 5 minutes. Let it rest. Divide into individual bowls. If desired, grate orange zest or add a dollop of crème frêche right before serving.

Serves six.

Japanese plum wine and a slice of walnut cake would make an excellent dessert choice.