Rosé-Soaked Plums with Yogurt and Black Pepper Streusel
Summer plums—macerated in an aromatic wine syrup—shine in this simple dessert. Use a dry wine you would drink; the flavor is prominent and the alcohol is not completely cooked off. While we loved a rosé, sauvignon blanc worked equally well. The plums in syrup will keep for up to 24 hours in the refrigerator, but bring them to room temperature before serving. The streusel will hold for up to three days in an airtight container. If you can't find plums, 1½ pounds of sweet red cherries, pitted and halved, are a good substitute.
For the plums:
cups dry rosé or sauvignon blanc wine
01To prepare the plums, in a small saucepan over medium, combine the wine, sugar, zest and peppercorns. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and set aside for 5 minutes. Place the sliced plums in a large bowl. Return the syrup to a simmer, then strain over the plums. Let stand at room temperature, stirring occasionally, about 1 hour. Cover and refrigerate if storing longer.
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