I love to offset the sweetness of fruit with a splash of tangy balsamic vinegar. This creates a deep, complex flavor that is hard to replicate. Plums are in their prime right now so I bought a pint to play around with. I combined them with a bunch of blueberries, spices, and herbs, and popped them in the oven. The result was a sweet and savory topping that can be enjoyed for breakfast or dessert.
I have a bunch of mint growing in my yard so that’s what I used in this recipe but basil would also work. You can serve this over ice cream, cheesecake, pancakes, or toast. It pairs well with plant-dairy-based dishes and tastes delicious topped with some coconut whipped cream.