Marinated plums with cardamom cream

"I’m a big fan of enjoying summer fruit raw to appreciate all of its freshness and natural sweetness as purely as possible. But that doesn’t mean you can’t zhuzh it up a little. One of my favorite ways to do that is by marinating fruit. A bit of sugar and your favorite spices are enough to draw out all those juices and turn them into an intensely fruity syrup without ever turning on the stove. It keeps everything tasting fresh and vibrant while concentrating all the best flavors. You can pair the fruit with whatever dairy you like, but for this recipe I went with softly whipped cream because it works beautifully with the slightly tart juices from the plums. I also like to add a little spice here. And if you’ve never tried combining cardamom and plums before, trust me: they are a match made in heaven. A little goes a long way, though. The idea isn’t to overpower the fruit, but to bring out its flavor even more. And don’t be afraid to play around with other aromatics and spices. Vanilla, rose water, ginger. This is my go-to hands-off dessert in the summer, as it can be so easily prepped, because the plums only get better the longer they sit. So make them in the morning and impress everyone with what a chill host you are."