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One of the last stone fruits of the season, Italian prune plums are typically available from mid-August to September.

Martha Stewart Living, August 2011

Gallery

Credit: Johnny Miller, inset: Raymond Hom

Recipe Summary

Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring sugar, water, peppercorns, and a pinch of salt to a boil in a saucepan. Add plums; return to a boil. Let cool. Refrigerate until ready to use (up to 1 week). Serve over ice, topped with seltzer or a combination of seltzer and red wine.

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