- ½ pounds (680 grams) plums, preferably Black Mission, quartered and pitted
- 1 1/3 cups (7 ounces/200 grams) packed light brown sugar
- One ½-inch piece fresh ginger, cut into ¼-inch slices
- 3 whole star anise
- 2/3 cup (5.3 ounces/150 grams) sake
- 2 tablespoons fresh lemon juice
- Two 4-inch-long strips lemon zest (removed with a vegetable peeler)
- ½ teaspoon salt
- Ginger-Rum Raisin Ice Cream or ½ cup creme fraiche, optional
- Put all of the ingredients, except for the optional ice cream, into a large mixing bowl and stir well. Cover and refrigerate for 4 to 6 hours; do not let the mixture sit overnight.
- Set a large deep skillet over high heat and heat for 3 minutes. Add the plum mixture all at once and cook, stirring, until the alcohol burns off and the plums are just softened, about 4 minutes. Remove from the heat and remove the ginger slices, star anise, and lemon zest. You can also reserve the star anise and lemon zest for garnish, if desired.
- Divide the plums among serving bowls, top with the ice cream, if desired, and serve.