Try these quick ideas for using the season’s best fruits and vegetables
Almond plum galette: Whirl ¼ cup almond paste, 2 tbsp. packed light brown sugar, and ¼ cup sour cream in a food processor. Roll pie pastry for a single crust into a 13-in. round and lay on a baking sheet. Evenly spread almond mixture on dough, leaving a 2-in. border. Arrange sliced red-skinned plums on top and fold dough edge over plums. Brush edge with milk and sprinkle brown sugar on top of galette. Bake at 375° until crust is golden, about 35 minutes.
Hoisin pork and plum skewers: Skewer chunks of pork tenderloin and red-skinned plum wedges on metal or wooden skewers (if wooden, soak 30 minutes). Whisk together equal parts hoisin sauce and water, brush onto skewers, and grill over medium heat (350° to 450°) until cooked through, about 10 minutes. Top with chopped fresh basil.
Plum manchego pizza: Scatter sliced red-skinned plums, thinly sliced manchego cheese, and chopped fresh thyme over precooked thin-crust pizza dough, then bake until cheese melts.