1 1/4 poundsfresh pluotspitted and sliced into 1/2-inch wedges, about 4 cups
1 tablespoon coarse natural cane sugarsuch as Sucanat or rapadura
3 tablespoons ruby port
1/3 cup fresh mintfinely chopped
Combine pluots, sugar, and port in a nonreactive bowl; let stand 5 minutes. Transfer to a rimmed baking sheet and broil 10–13 minutes, stirring once or twice, until pluots are tender and liquid bubbles up. Return to mixing bowl and stir in vanilla and mint while fruit is still hot. Let stand at least 15 minutes before serving. Refrigerate up to 1 week.
Amount Per Serving
% Daily Value*
Total Carbohydrates 73g24%
Dietary Fiber 11g44%
* Percent Daily Values are based on a 2000 calorie diet.