Maple-Rum Pineapple Upside Down Cake

I'm not big on sweets but this kicked up version of a classic is one of my favorites to make and eat.

The Hub, well, he does have a sweet tooth and whenever he sees a pineapple ripening in the kitchen - he knows what is coming. He even does his own version of a happy dance.

What's kicked up in my version of this classic is the addition of maple and rum in both the topping and the batter. I'm not adding these ingredients for the sole purpose of making the recipe different - but to enhance and add layers of flavors.  And they do!

Don't be put off by the steps, this cake comes together fast. Not only is it a crowd pleaser it looks quite impressive.  I have taken this to many dinners and BBQs and I have yet to see anyone turn down a piece. Even folks who aren't into sweets chow down on this without reserve.

I leave you with a bit of friendly advise ... make two -  if you are taking one to a party.  Your family may not be talking to you if you don't!

Topping:

• 1 stick of unsalted butter, cubed
• 1 cup packed dark brown sugar
• 1 ripe pineapple, peeled, cored and sliced into 1/2 inch rings
• Marachino cherries
• 2 tablespoons pure maple syrup
• 2 tablespoons dark rum
• 1 teaspoon vanilla

1. Heat a heavy bottomed or cast iron skillet* over medium heat, adding butter to melt. 
2. Add the brown sugar and allow to simmer for 5-6 minutes, stirring constantly. 
3. Add maple syrup, rum and vanilla, stir to incorporate simmer an additional 30 seconds.
4. If you are using a cast iron skillet you can cook the whole cake in it. Pour 
5. butter-sugar mixture into a 13"x 9" baking dish that has been generously greased.
6. Then arrange 8 pineapple rings along the bottom of the dish, 4 on each side and place a cherry in the center of each ring.

Preheat oven at 350 degrees F

Batter:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla
• 6 tablespoons dark rum - Divided into 2  and 4 tablespoons
• 2/3 cup pineapple juice, no sugar added

1. Sift the first three ingredients together.
2. Cream butter with and electric mixer until its light and fluffy, medium speed
3. Slowly incorporate sugar
4. Add eggs one at a time, making sure to incorporate each egg fully before adding the next egg
5. Beat in vanilla and rum
6. Lower mixer speed and add 1/2 of the flour until blended and add the juice
7. Then add the remaining half of the flour until blended.  Do not over beat.  The batter may look lumpy or look like it is curdled.
8. Carefully spoon batter over topping,  Take care to spread batter out evenly. 
9. Bake until golden and toothpick or other tester comes out clean - about 45 minutes. If tester does not come out clean continue baking in 5 minute intervals until it does come out clean. Take care to not over bake.
10. Sprinkle the remaining 4 tablespoons of rum over cake - immediately after taking out of oven.
11. Cool on wire rack, Flip over once cooled.

*If you are using a cast iron skillet you can cook the whole cake in it. Arrange the pineapple rings along the bottom and use half rings along the sides of the skillet. Continue recipe as above.

Easy 3-Course Valentine's Dinner

I am not fond of going out to dinner on Valentine's Day. The restaurants are crowded, the service is lacking and the food generally atrocious. I'd rather make a delicious dinner at home that I know we will enjoy more. Today I am sharing a 3-course dinner that is high on the flavor barometer and low on the fuss, a beautifully light pea soup, a parchment baked fish and yummy nutella and banana pastry bundles. If you do some of the prep work ahead of time (like chopping or slicing the veggies etc), it will all come together in about 30 minutes. The soup you can make ahead of time and keep it in the fridge for a day or two. You can even make it at the beginning of week and freeze it till you are ready to serve it, just defrost it and gently warm through. 

I hope you and your loved one have a beautiful Valentine's celebration!

First Course

Spring Pea Soup

Serves 2

1 cup frozen peas, defrosted

1/2 tablespoon canola oil

1/2 tablespoon light butter

3 - 4 shallots, small dice

1/2 teaspoon salt

2 garlic gloves, crushed

5-6 leaves fresh basil, finely chopped

1 tablespoon fresh flat leaf parsley, finely chopped

1 cup vegetable stock

1/2 cup milk (use your preference, whole, 2%, skim etc)

1/2 cup half and half

In a medium stainless steel pot heat the oil and butter over medium heat and add shallots, sprinkle with 1/4 teaspoon salt, saute for 3 minutes. Next add garlic gloves, basil and parsley, cook for another 2 minutes and add stock and the peas. Cover and cook over medium low heat for 5-7 minutes.

Using either a blender or immersion stick blender, process until smooth. Stir in milk and half & half, heat through but do not boil. Add remaining salt or season to taste.

Serve with a dollop of crème fraîche or sour cream.

Second Course

Lemon & Paprika Infused Parchment Roasted Grouper

1/8 cup of olive oil

1/2  teaspoon of minced garlic

Juice and grated zest of 1 lemon

1/2 teaspoon honey

1 teaspoon of smoked paprika (sweet or hot your choice)

3 shallots*, sliced into rings

2 fish fillets* - use your favorite firm whitefish -  I used grouper

Salt

Pepper

Place the first 5 ingredients into a medium bowl. Whisk together until ingredients are incorporated. Add the sliced shallots rings. Let sit for 15 minutes or a few hours (you can even prep this part the night before).

Pre-heat oven at 350 degrees F

Cut two sheets of parchment* enough to create an envelope around the fish. Pat fish dry. Salt and pepper both sides to taste and place in the bottom half of the sheet. Place shallots ring atop each fish fillets and spoon marinade over each fillet. Like you would for an empanada or hand-pie make a pouch with the parchment to enclose the fish.  Place pouches on a lipped baking sheet. Bake for 15-20 minutes or 15 minutes per inch of thickness if you are using a thicker cut of fish.

Third Course

Banana and Nutella Pastry Bundles

1 puff pastry sheet, thawed

1 banana, sliced in 1/2 inch pieces, 9 pieces total

9 teaspoons of Nutella

1 egg, beaten

1. Thaw the puff pastry until you can easy handle it. Pre-heat the oven to 400 degrees.

2. Lightly flour your work surface and place your puff pastry down to cut it into 9 squares (remember do not worry about being perfect, it's ok!).

3. In each square, place a teaspoon of nutella topped by the banana slice. Brush the egg along each edge. Take each opposite corner and press tightly together. Repeat to all pastry pieces.

4. Place the pastries on a baking sheet and brush all over with the egg for the extra golden color when baking. Bake for 15 minutes or until golden in color.

5. Place on a cooling rack when done for about 5 minutes

Where's Wednesdays with Eryka?!

Relax folks! I've given Eryka the week off because it's her birthday week. She and her boyfriend, Mike, have a trip planned to Disney World to celebrate the coming of her 27th year! It's an all out trip with a fun character breakfast and fancy dinners at Epcot's World Showcase. I know they will have a great time. So Happy Birthday to my sugarplum, Eryka!

While she's out I'm sharing one of her top most viewed, liked and shared recipe and of course it's a dessert!

Banana and Nutella Pastry Bundles, only four ingredients and so easy to make, but they look so impressive!  If you are hosting a SuperBowl party this Sunday, serve these.  Just be sure to make a double batch, because your guests will want more for sure!

Recipe:

• 1 puff pastry sheet, thawed
• 1 banana, sliced in 1/2 inch pieces, 9 pieces total
• 9 teaspoons of Nutella
• 1 egg, beaten

1. Thaw the puff pastry until you can easy handle it. Pre-heat the oven to 400 degrees.

2. Lightly flour your work surface and place your puff pastry down to cut it into 9 squares (remember to not worry about being perfect, it's ok!).

3. In each square, place a teaspoon of nutella topped by the banana slice. Brush the egg along each edge. Take each opposite corner and press tightly together. Repeat to all pastry pieces.

4. Place the pastries on a baking sheet and brush all over with the egg for the extra golden color when baking. Bake for 15 minutes or until golden in color.

5. Place on a cooling rack when done for about 5 minutes then enjoy!

Rum-Soaked Raisins & Oatmeal Cookies

This isn't your typical oatmeal cookie recipe.

This is a recipe for the grown-up version of oatmeal cookies.

It's definitely the kind of cookie you artfully stack on a cute mini-pedestal - because it deserves the royal treatment.

It's the kind you serve after dinner with a decadently rich sipping rum, like my personal favorite Flor de Caña Centenario Gold 18, and dunk in the rum so that the cookie absorbs the deep, dark, golden jewel tone liquid.

This is a "high-end" cookie. The ingredients are more robust, richer and yes, this recipe uses better quality ingredients then your everyday cookie. Ingredients like premium rum, free-range eggs, turbinado sugar, bourbon-vanilla extract and steel-cut oats. And you might ask ...

Is it worth the investment?  Hell yeah!

• 1 cup spiced* or dark* rum
• 1 1/4 cup raisins
• 2 large free-range eggs
• 12 tablespoons of butter
• 1 1/4 cup raw brown turbinado sugar, lightly packed
• 1 teaspoon bourbon-vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3 pinches of Kosher salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground clove and nutmeg
• 2 1/4 cups steel-cut Oats
• 1/2 cup roughly chopped pecans (or nut of choice)

1. Soak raisins overnight in rum. Keep tightly covered.
2. Place raisins and rum in small pan, bring to a boil and then lower heat and simmer 20-30 minutes.
3. Drain liquid into a measuring cup, set raisins aside. Add more rum (if needed) to make up a 1/2 cup raisin-rum liquid.
4. Pre-heat over to 375 degrees
5. Cream sugar & butter, then stir in eggs vanilla and rum-raisin liquid
6. In a separate bowl, except for the oats and nuts, mix all the dry ingredients together.
7. Stir dry ingredients into batter in batches of thirds. Do not over stir, just until all ingredients are incorporated.
8. Stir in raisins, nut and oats to incorporate well.
9. Place rounded teaspoons of rum-raisin oats dough onto an ungreased, parchment lined cookie sheet, about 2 inches apart.
10. Bake 8-10 minutes*
11. Remove from oven and allow to cool 3-5 minutes, then transfer to a rack to cool.

Serve with milk, coffee or ... a good quality sipping rum. ENJOY!

*Recipe Notes:
My preferred spiced rum is Captain Morgan's Black Spiced Rum, it adds deep rich flavor. My preferred dark rum is Flor de Caña Centenario Gold 18, the toffee and vanilla notes make it perfect for these cookies. These rums aren't cheap and you can certainly substitute with cheaper varieties or use the mini-bottles if you can find them.
Cookie doneness: for softer cookies bake to the lower range of bake time. For crispier cookies bake to the higher range of bake time. Adjust time according to how fast or slow your oven cooks.

Weekly Recipe Round-Up - Valentine's Week

It was Valentine's Day week and that meant celebrating with food and romance at The Fork Ran Away with the Spoon. Monday started with a 3-course dinner, Wednesday a classic (think Lady and the Tramp) spaghetti and seared chicken and the grand finale on Friday, a decadent chocolate cheesecake. The best part is you don't have to wait till next Valentine's to make these great recipes, you can stir up romance and a romantic dinner any day. We hope you had a great week and an even sweeter Valentine's.

This week's Recipe of the Week was our Easy 3-Course Valentine's Dinner.  It had the most shares, page views/likes by our awesome followers and for that we Thank You!  Here's a look back at what was cooking in the kitchens of The Fork Ran Away with the Spoon this past week.

Featured on Monday:

Easy 3-Course Valentine's Dinner

An easy 3-course Valentine's dinner that is high on the flavor barometer and low on the fuss, a beautifully light pea soup, a parchment baked fish and yummy nutella and banana pastry bundles.And best of all it will all come together in about 30 minutes.

Featured on Wednesdays with Eryka:

Tomato-Basil Spaghetti & Seared Chicken

Is there anything more classically romantic than a simple Spaghetti dinner on Valentine's day? Today we are featuring and recommending Tomato-Basil Spaghetti & Seared Chicken for your Valentine's dinner!  

Featured on Friday:

Rich & Creamy Chocolate Cheesecake

After your Valentine's Dinner, make sure you save room for Eryka's Rich & Cream Chocolate Cheesecake. It's luscious, creamy and yes, just a little decadent.

Rich & Creamy Chocolate Cheesecake

To round out the romantic pasta dinner I posted earlier this week, Tomato-Basil Spaghetti & Seared Chicken, make sure you save room for a must have dessert of my Rich and Creamy Chocolate Cheesecake! The most loved and best known symbol of Valentine's Day or romance in general is chocolate. Everyone loves chocolate and everyone loves cheesecake, so why not combine the two to make a decadent dessert. This cheesecake is luscious, creamy and yes, a little decadently rich. You can jazz it up by adding fruit, whipped cream or chocolate shavings. I am a purist, as my mom likes to call me, so I keep the cake as is. Serve on a pretty red plate and enjoy!

Recipe:
Crust
1 cup crushed vanilla wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
Filling
2 cups (12 ounces) milk chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract

1. For the crust, in a small bowl, combine wafer crumbs and sugar; stir in butter. Press the mixture into the bottom of a 9-inch spring-form pan. Set aside. Pre-heat oven to 350 degrees.

2. In a microwave, melt the chocolate chips in 15 second interval to avoid burning the chocolate. Stir in between intervals and melt until smooth. Set aside.

3. In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and beat on low until combined. Stir in vanilla and melted chocolate until combined. Pour the filling over the crust.

4. Bake for 40-45 minutes or until center is set. Set on a wire rack to cool for at least 10 minutes. Run a knife around edge of the pan to loosen the cake; cool for an hour longer. Refrigerate over night and serve!

Weekly Recipe Round-Up Week of December 2 - 7

Another week closer to the holidays! Is it me or is December just flying by at break neck speed?  I've done absolutely no shopping and I am not quite sure how I am going to get it done. The next few weeks are just packed with things to do, and places to go!  This week we had some really great recipes starting with a yummy soup, to a delicious dessert and ending with a fabulous bacon-wrapped roasted and stuffed Pork Tenderloin.

This week's Recipe of the Week was featured on Wednesdays with Eryka,

Individual Apple Pie Stuffed Pastry Shells .  It had the most shares and likes by our awesome followers and for that we Thank You!  Here's what was cooking in the kitchens of The Fork Ran Away with the Spoon this past week.

Featured on Monday:

White Bean & Spanish Chorizo Soup

Perfect for the cooling temperatures we are all experiencing no. Great Northern White Beans! I am completely enamored of these dusty white little gems.  When cooked they are soft and creamy, and have a rich buttery flavor. The addition of the Spanish chorizo adds an extra depth of flavor.

Featured on Wednesdays with Eryka:

Individual Apple Pie Stuffed Pastry Shells 

These are the perfect individual serving sized dessert. Sweet and savory apples with warm cinnamon and sweet brown sugar melt together and offer up the perfect little dessert. Great for the holidays.

Featured on Friday: 

Bacon Wrapped Pork Tenderloin Stuffed with Onion and Apricot

In my Bacon Wrapped Pork Tenderloin Stuffed with Onion and Apricot the stuffing consists of apricots soaked in orange liqueur, caramelized onion that are cooked down in brown sugar, balsamic vinegar and orange liqueur and juice. Drooling yet? Then the pork tenderloin is wrapped in bacon and roasted off to tender perfection. I am pretty sure you are drooling now!

Individual Apple Pie Stuffed Pastry Shells

This week is another tasty, sweet recipe. For Thanksgiving, I made the traditional Pumpkin Pie since it is in fact traditional and my boyfriend loves it; however, I wanted to try something new as well. Another American classic is Apple Pie. I did not, however, want to go through the hassle of making the whole pie, so I sat and thought about how I personally like bite sized desserts or individual servings. I came up with using puff pastry shells instead of the pie itself. The apple pie filling would be the same recipe just in small, individual shells! The shells are topped with a glaze that add the right amount of sweetness because I consider apple pie more of a savory than complete sweet pie. You can serve this warm, which of course would be best, but it will taste just as good at room temperature. You can use real apples, but again I chose to save time and bought the canned, peeled, ready to use apples. Some skipped steps just make life in the kitchen that much easier, especially during the holidays where there are a whirlwind of things going on. I hope you'll enjoy this recipe and find it on your holiday table this year!

Recipe:
1 box puff pastry shells (6 count), thawed
1 3/4 cups peeled, chopped apples (or canned)
1/3 cup water
1/3 cup light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon flour
1 teaspoon sugar
1 tablespoon butter



1. Prepare the puff pastry shells as indicated on package. 

2. Cook the apples and water in a small sauce pan on high heat until it comes to a boil, stirring occasionally. Reduce to a simmer for about 5 minutes.

3. Stir in the brown sugar, cinnamon and nutmeg; simmer for another 5 minutes. Stir frequently.

4. In a small bowl, combine flour and sugar. Stir into apple mixture. Bring to boil and boil for 1 minute. Stir in the butter.

5. After the puff pastries have cooled to touch, fill the shells with the cooked apple filling. Serve warm as is or at room temperature. The glaze is optional; recipe as follows.

Glaze Recipe:
1/2 cup powdered sugar
1 tablespoon milk
1/4 vanilla extract

1. Combine all three ingredients in a small bowl and stir until combined.

2. Take a spoon a drizzle over the pastries. Serve warm or at room temperature. Enjoy!

Banana and Nutella Pastry Bundles

Growing up I did not enjoy sweets. I only liked Hershey's chocolate bars that my grandmother would buy boxes of at Costco to give me as treats. To this day it is my favorite candy bar. My mom used to having a cake business so I used to sit and watch her create beautiful masterpieces, plus I got to eat frosting. I was about 4 or 5 years old at the time but at that age I knew I wanted to bake cakes/sweets just like my mom. As I got older and was slowly allowed to take the reigns in the kitchen, I not only started making dinner but dessert as well. It was a beautiful, funny irony: I loved to bake sweets but did not like sweets myself...until recently. I don't know what has happened to me, maybe my brain turned on a sweets switch that has been off for 25 years, but I now like a whole lot more sweets. My favorites being donuts, cookies and flaky pastries. This recipe combines two things I enjoy: nutella and a flaky pastry. You could attempt to make your own puff pastry but I have heard horror stories behind the making of this delicious delight; either way even chefs use pre-made puff pastries! The egg brushed on the pastry is what makes it golden, extra crispy which is the lotto for my taste buds. It also seals everything together, however, do not be alarmed or surprised if yummy gooey-ness does leak out of the pastry. The beauty of this recipe is that it does not have to be perfect. You can enclose the banana nutella ingredients in the puff pastry as you choose because the more rustic it looks the better. Have fun with the shapes you can form; I personally made little purses. Enjoy!

Recipe:
1 puff pastry sheet, thawed
1 banana, sliced in 1/2 inch pieces, 9 pieces total
9 teaspoons of Nutella
1 egg, beaten

Weekly Recipe Round-Up November 25th - 29th

I don't know about you but this week has just flown by for me.  And I was really not quite ready for Thanksgiving, I didn't even get the disposable bakeware that I usually use to take the side dishes to my brother's, (fondly named Mr. Ed) house. Thanksgiving is always at Mr. Ed's house and Christmas Eve dinner is always at my house.  It's what we have been doing since the passing of our parents. This holiday always reminds me of my father in particular, he loved having the family all around the dinner table, everyone talking over each other, the noise level getting almost unbearable (it's a Cuban family after all). It made him very happy, and I miss seeing him, his face glowing with happiness, because his family was there with him, and that meant everything to him.
I do hope you have fond memories as I do and that you had a beautiful Thanksgiving!

This week's Recipe of the Week was featured on Wednesdays with Eryka,

Banana Nutella Pastry Bundles.  It had the most shares and likes by our awesome followers and for that we Thank You!  Here's what was cooking in the kitchens of The Fork Ran Away with the Spoon this past week.

Featured on Monday:

Easy Yummy Roasted Carrots

Ridiculously easy to make and delightfully delicious is what describes my Easy, Yummy Roasted Carrots! Uses 5 everyday pantry staples, easy on the budget and about 2 minutes in prep time. Nothing could be easier! Great Thanksgiving side dish too!

Featured on Wednesdays with Eryka:

Banana Nutella Pastry Bundles

Take a sheet of puff pastry, bananas and nutella and you have perfect little bundles of deliciousness Don't be surprised at how quickly these Banana Nutella Pastry Bundles disappear!

Featured on Friday: 

Truffle-Garlic Roasted Asparagus

Truffle-Garlic Roasted Asparagus is a nice bistro style treat to serve alongside your favor chicken or fish dish or in a salad. Infused with garlic, truffles and truffle oil that compliment the flavor of the delicate asparagus.

Pumpkin-Banana Walnut Bread with Butter-Whiskey Glaze.

A Two for Tuesday Recipe 

Anytime I have over-ripe bananas, I have to make my favorite bread, Pumpkin-Banana Walnut Bread. And if that isn't irresistibly delicious on it's own, I use my Butter-Whiskey Glaze all over it. Well, I don't just glaze it, I let it soak in to the warm bread.

This produces an almost bread pudding like custard-y texture, that is warm, gooey and the whiskey in the glaze provides a nice little kick. The pieces of  toasted walnuts scattered through out, add an unexpected delightful crunch, coupled with the warmth of cinnamon, nutmeg and cloves, making it a slice of heaven on a fork. 

Serves 8

1 cup canned pumpkin
1/2 cup vegetable oil
1 cup white sugar
2 eggs
1 cup buttermilk
1 1/2 cups AP* flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon, nutmeg, cloves
2 ripe bananas, mashed
1 cup toasted* walnuts, chopped

Drunken Tres Leche Cupcakes

 A Two for Tuesday Recipe 
There is a lot of speculation as to where Tres Leches Cake (Cake in Three Milks) originated. A quick search online will produce a myriad of answers (I'll wait while you search). Back? See, what did I tell you! The first time I had Tres Leches was at my in-laws, who happen to be Nicaraguan, and at around that time Tres Leches started to appear on the Miami food scene. This happened to coincide with the (mass) immigration of Nicaraguans to Miami in the early 80's - so my biased conclusion - it's a Nicaraguan dessert! If you've never had Tres Leches Cake, it's basically a sponge or yellow cake that is soaked in three milks; heavy cream, condensed milk and evaporated milk and then topped with a thick, creamy meringue. To say that this dessert is sinfully rich and delicious is an understatement. I wanted to make a more portable, not as "soaked" version, of this creamy cake, I also wanted it to have a bit of a "kick" in the form of a little rum (okay, a lot of rum). So after a few tries, my Drunken Tres Leches Cupcakes were born. I don't like a mushy cake and the batter that I use in both the cupcake and cake version stands up very well  to soaking. The texture and mouthfeel are perfect - not too dry and definitely not mushy. As to the rum, use a good quality rum and if you've never tried Nicaraguan rum, give Flor de Caña a try, it's become one of my favorite rums. Putting this decadent dessert into a cupcake makes it way more appealing for on the go eating or just all around anytime eating!

Makes 12 cupcakes

For the cupcakes:
6 eggs + 3 egg yolks, set aside the egg whites for the meringue.
2/3 cup of sugar
1/2 cup of whole milk
1/2 cup of butter, softened
2 teaspoons vanilla extract
2 cups flour, sifted
3 teaspoons baking powder, sifted
1/2 teaspoon salt

Plums Roasted in Balsamic and Ginger

How many times do you buy fruit and it just never seems to ripen properly? Or worse yet, even when it does ripen it's bland and flavorless! What do you do ... eat it anyway, throw it out, feed it to your neighbor's dog?

I don't know about you, but with the high cost of grocery items, especially fruit, I can't afford to be throwing money away in that manner. Besides, I truly feel guilty when I throw out food or don't utilize as much of a food product as I can. When fruit is bland and flavorless, I turn to roasting them! Yes, that's right ... I roast my fruit. And when I do, guess what I get? Dessert!  Roasting takes bland fruit to "elegant as hell" dessert levels! The syrup, roasted fruit creates, rivals any chocolate syrup you can squirt over ice cream, or any granola or plain fruit you sprinkle over yogurt. The syrup, let me tell you about ... The syrup. It's thick, rich, it's sweet with just the right amount zing and a lovely, deep, jewel tone. And then there's the fruit itself! If fruit had a "make over" show, this would be it, drab to fab in under 45 minutes.

Serves 6

1/2 cup balsamic vinegar

1/2 cup sugar 

1/4 brown sugar

1/4 water

1/8 teaspoon salt

1 1/2 teaspoons vanilla extract

1" piece of ginger root, cut in half and smashed

6 plums, halved, pit removed

Sugar, to sprinkle over top