Which brings me to the plums. Pork loves fruit, more than any other meat. There’s an underlying sweetness to its savory flavor that makes pairing it with fruit a natural. We’ve made the most of this fact over the years, teaming various forms of pork with peaches, apples, cherries, mango and pears (twice). So it seemed like a good time to try plums.
Italian plums are one of those rare truly seasonal fruits that show up in markets for a short time late in the summer. They’re also called Italian prune plums, because that’s their primary use, being dried into prunes to be enjoyed year ’round. They’re smaller, firmer and less juicy than other plum varieties. This makes them less popular for eating out of hand, but perfect for baking. Marion’s always popular Plum Cake is a luscious example of that use.