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Milk Street: The New Home Cooking

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Black pepper emboldens a fresh, fruity dessert

Rosé-Soaked Plums with Yogurt and Black Pepper Streusel

1 hour 45 minutes 30 minutes active

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.

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