Servings: 6 Servings 1 hour 45 minutes  (30 minutes active)

FOR THE PLUMS: subheading: FOR THE PLUMS:
1½  cups dry rosé or sauvignon blanc wine 1½  cups dry rosé or sauvignon blanc wine
⅓  cup white sugar ⅓  cup white sugar
3  1-inch strips lemon zest (1 lemon) 3  1-inch strips lemon zest (1 lemon)
2  teaspoons black peppercorns 2  teaspoons black peppercorns
1½  pounds firm, ripe red or black plums (4 or 5), pitted and thinly sliced 1½  pounds firm, ripe red or black plums (4 or 5), pitted and thinly sliced
 
FOR THE STREUSEL: subheading: FOR THE STREUSEL:
⅔  cup all-purpose flour ⅔  cup all-purpose flour
¼  cup packed light brown sugar ¼  cup packed light brown sugar
1  teaspoon ground black pepper 1  teaspoon ground black pepper
½  teaspoon kosher salt ½  teaspoon kosher salt
6  tablespoons salted butter, cut into ¼-inch pieces and chilled 6  tablespoons salted butter, cut into ¼-inch pieces and chilled
¾  cup sliced almonds ¾  cup sliced almonds
Greek-style yogurt or ice cream, to serve Greek-style yogurt or ice cream, to serve

PREPARE THE PLUMS:   In a small saucepan over medium, combine the wine, sugar, zest and peppercorns. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and set aside for 5 minutes.
Place the sliced plums in a large bowl. Return the syrup to a simmer, then strain over the plums. Let stand at room temperature, stirring occasionally, about 1 hour. Cover and refrigerate if storing longer.
MAKE THE STRUESEL:   Meanwhile, to make the streusel, heat the oven to 325°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a medium bowl, combine the flour, sugar, pepper and salt.   Using your fingertips, rub the butter into the dry ingredients until the mixture resembles wet sand and holds together when squeezed.
ADD THE ALMONDS, TOSS AND BAKE:   Add the almonds and toss to incorporate, then pinch the mixture with your fingertips to form rough, pistachio-sized clumps; smaller and larger bits are fine.  Spread the mixture in an even layer on the prepared sheet and bake until golden brown, about 25 minutes, stirring two or three times. Let cool completely.
PLATE AND SERVE:   To serve, spoon yogurt or ice cream into serving bowls. Using a slotted spoon, top with plums. Drizzle a few tablespoons of syrup over each portion and sprinkle with streusel.

TIP:   Don’t use under ripe fruit, but don’t use overripe fruit, either. The plums should be firm but fragrant.  TIP:   Don’t use under ripe fruit, but don’t use overripe fruit, either. The plums should be firm but fragrant.