Fragrant, bubbly, crispy on top, gooey underneath
sweet and tart, ruby fruit, honey amber crust--
Jewelry for the tummy.
PS: It's a good idea to slip the skins off the fresh plums for cooking, since the skins will make the plums more bitter than when they are fresh. Not sure why this is so, but it seems to be the case. To peel them, boil water, briefly spin the plum in it and quickly dunk in ice water. This will make the skin slip right off. It works for peaches and tomatoes, too.