Ginger Passionfruit Pluots

This turned out really tangy but oh so yummy! I ate mine with plain yogurt, which was a nice compliment to the sweet plums and tangy passionfruit. The soft fruit contrasts nicely with the rough texture of the toasted breadcrumbs. You can pick out the ginger pieces for a little less bite or leave them in for more extreme eating. I recommend a mild herbal tea (such as mint-chamomile) because the flavors of this dessert are so strong the tea will mellow the palate. If you have leftover fruit save it for breakfast and eat it with oatmeal, granola or yogurt. To serve more than one person just multiply by the number of people you have. If your guests are particularly gluttonous (or if your fruits are small), you may want to use more than one fruit per person.
Passionfruit Ginger Pluots (1 serving)

Saute in pot until lightly toasted:
1/3 cup bread crumbs
2 T butter
Remove from pot and set aside.

In same pot simmer until liquid is reduced and fruit is soft:
1/3-1/2 C passion fruit juice
1 pluot
1 T sliced ginger

Put fruit in bowl with breadcrumbs on top. Eat with vanilla ice cream, plain yogurt or sour cream, if desired.

Notes: The more unusual thing about this recipe is that the fruit is cooked in juice instead of butter and sugar. It may be lower calorie. (I’m not a nutritionist so don’t take my word for it.) The point is you can use things like juice in unexpected ways. In this case the juice provided a cooking medium and additional flavor. If you don’t have fresh ginger, try adding some ground cinnamon or cardamom.

The breadcrumbs I used for the Passionfruit Ginger Pluots were torn pieces of bread from the flat bread used in yesterday’s dinner. The loaf I bought was really large and only $.99. I’ve eaten about half of it and froze the rest tonight. I tore the bread into serving size pieces so that I’ll be able to defrost just as much as I want.