This recipe can be used with any summer stone fruit, though peaches and nectarines should be peeled before cooking. Use as a topping for pancakes, toast, and ice cream, or stir into hot cereal or yogurt.
1 | Combine plums, sugar,and lemon juice in medium non-reactive bowl. Split vanilla bean half down center, and scrape out seeds. Add seeds and bean pieces to plums.Let stand 2 hours at room temperature, or until sugar has dissolved and plums have released some of their liquid.
2 | Transfer plums to medium saucepan, and add brandy (if using). Bring to a boil over medium heat. Cook 20 minutes, or until plums are tender but not mushy. Remove from heat, and cool.