Plums are typically eaten out of hand,...

Plums are typically eaten out of hand, but I especially love them cooked into a tart, fragrant ruby-red medley. Adding only a handful of raspberries to the plums enhances the plums with berry flavor. It’s a mix that speaks of summer.

These desserts take full advantage of that combination. They’re easy to make, can serve a party of 10 and can be made a day ahead.

To remove the pit from firm plums, slice the plum right to the pit, cutting off the slices as you work along and discarding the pit when it’s finally disengaged. For these recipes, you can substitute two to three medium plums for each large plum. All tart plums are interchangeable and exact measurements are not critical to their success.

Old-Fashioned Plum and Raspberry Cake

Active Work Time: 35 minutes * Total Preparation Time: 1 1/2 hours plus 1 hour cooling

Serve this cake warm with scoops of ice cream. It also works as a nice brunch cake without the ice cream; then it’s appropriately plain and not too sweet.

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups granulated sugar

2 eggs

1/3 cup sour cream (regular or light)

2 teaspoons vanilla extract

2 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 to 5 large firm plums, cut into 1/2-inch thick slices, about 3 1/2 cups

2/3 cup raspberries

1/3 cup granulated sugar mixed with 1/2 teaspoon cinnamon, for topping

1 tablespoon powdered sugar

Strawberry ice cream or frozen yogurt, for serving

Heat the oven to 350 degrees. Grease a 10-inch springform pan. Set it aside on a baking sheet (to catch any juices).

Use a mixer to beat the butter and sugar until fluffy, about 2 minutes. Add the eggs; mix until smooth, about 30 seconds. Mix in the sour cream and vanilla. Sift together the flour, baking powder, baking soda and salt. Add to the batter. Mix until smooth. Spread evenly in the prepared pan. Arrange the plum slices evenly over the surface. Scatter the raspberries evenly over the plums. Sprinkle the cinnamon-sugar over the fruit.

Bake until a toothpick inserted in the center comes out clean, about 55 to 65 minutes. The batter will cover some of the fruit as it bakes. Cool the cake at least 1 hour before serving. (This can be made a day ahead and kept at room temperature, covered. To serve, reheat in 300-degree oven until warm, about 12 minutes.) Cut into wedges with scoops of ice cream.

10 to 12 servings. Each of 12 servings: 401 calories; 251 mg sodium; 79 mg cholesterol; 18 grams fat; 11 grams saturated fat; 57 grams carbohydrates; 4 grams protein; 1.72 grams fiber.

Tart Plum and Raspberry Sauce

Active Work Times: 20 minutes * Total Preparation Time: 30 minutes

This recipe is easily doubled or tripled. Serve the sauce warm over ice cream, puddings, pound cake and shortcake.

2 tablespoons finely grated orange zest

1 cup orange juice

1 cup sugar (or more if plums are very sour)

10 large firm plums, cut into 1/2-inch thick slices, about 7 cups

2 teaspoons dark rum, optional

3 cups raspberries, divided

Bring the zest, orange juice and sugar to boil in a large saucepan for 2 minutes. Add the plums. Simmer, stirring often, until the plums begin to soften but are not falling apart, 5 to 7 minutes. Transfer to a bowl. Stir in the rum, if using, and half the raspberries. (This can be made two days ahead and refrigerated. Serve warm. Gently reheat until just warm in a microwave oven or on a stovetop.)

Stir in the remaining raspberries.

10 to 12 servings. Each of 12 servings:143 calories; 0 sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 35 grams carbohydrates; 1 gram protein; 3.68 grams fiber.

Plum and Raspberry Brown Sugar Crisp

Active Work Time: 30 minutes * Total Preparation Time: 1 hour 30 minutes plus 2 hours cooling

FRUIT

10 large plums, cut into 1/3-inch thick slices, about 7 cups

1 pint raspberries, about 3 1/2 cups

1 tablespoon finely grated orange zest

2 tablespoons orange juice

2 tablespoons flour

3/4 to 1 cup sugar, depending on plum tartness

1/4 cup quick-cooking tapioca

Heat the oven to 350 degrees. Set aside a 9-inch deep-dish pie plate or baking dish on a baking pan (to catch any juices).

Place the plum slices and raspberries in a large bowl. Add the zest, orange juice, flour, sugar and tapioca to the fruit. Toss until well mixed. Let rest 30 minutes, tossing several times.

TOPPING

1/2 cup (1 stick) plus 2 tablespoons unsalted butter, chilled, cut into pieces

1 cup light brown sugar, packed

1 cup flour

1 teaspoon cinnamon

1/8 teaspoon salt

2/3 cup pecans (chopped or halves)

Strawberry or vanilla ice cream or frozen yogurt, for serving

Place the butter, brown sugar, flour, cinnamon, salt and pecans in the bowl of a food processor and process until the mixture starts to clump. Set aside.

Transfer the fruit mixture to the reserved dish; level the surface. Use your fingers to break up large clumps of topping (if any) and scatter evenly over the surface of the fruit. Gently compact the topping with your hands.

Bake the crisp until the top is brown and the juices are bubbling, about 1 hour 5 minutes. The crisp needs to rest 2 to 3 hours before serving (to let the juices thicken). (It can be made a day ahead and refrigerated after it’s completely cooled, loosely covered with foil.)

Serve warm. Reheat in 350-degree oven until warm, about 12 to 15 minutes. Serve with ice cream.

10 servings. Each serving: 468 calories; 40 mg sodium; 31 mg cholesterol; 18 grams fat; 8 grams saturated fat; 77 grams carbohydrates; 4 grams protein; 6.02 grams fiber.