Tart Plum and Raspberry Sauce

Time 30 minutes
Yields Serves 10 to 12
Tart Plum and Raspberry Sauce
(Kirk McKoy / Los Angeles Times)

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.

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

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