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Serves 6
 
6 large, firm black plums
1 tablespoon brown sugar
Spray oil
1½ cups white sugar, divided
¾ cup water
1 loosely packed cup of black pansy petals, coarsely chopped
A few whole black pansies and Johnny-Jump-Ups
 

1. Preheat oven to 375º.
2. Cut each plum in half and remove the stone.  Sprinkle the cut side with brown sugar and let sit for about 5 minutes.
3. Spray a roasting pan with oil.
4. When the brown sugar has dissolved, place the plum halves in the roasting pan cut side down.
5. Roast the plums for 30 to 50 minutes, depending on their size and level of ripeness.  The should be soft to the touch when done.
6. Meanwhile, put the cup of petals in a food processor.  Add half the sugar and process the petals and sugar for about 30 seconds.
7. In a non-reactive saucepan, combine the remaining sugar and the pansy sugar mixture.  Add the water and bring to a boil over medium heat.
8. Reduce the heat to a simmer, stirring occasionally, until the mixture is reduced by about half.  If you have a candy thermometer, 220º is perfect.
9. Remove the syrup from the heat and allow to cool.
10. When the plums are fully roasted, remove them from the oven and allow to come to room temperature.
11. Place two plums on each dish, add a dollop of vanilla ice cream, a drizzle of the syrup and garnish with the whole flowers.

 
ADVANCE PREPARATION: Plums and syrup can be prepared one day in advance.  Allow to come to room temperature or re-warm before serving.
  
*Chive flowers are quite powerful, so be sure to break each flower into florets. 
**Be restrained in the quantity of daylilies you ingest as they contain diuretic properties.

Recipe by Anna Gill

Serves: 6

2 cups tawny Port 
½ cup (packed) plus 1 tablespoon golden brown sugar 
¼ teaspoon allspice 
1½ pounds plums (5 to 6 small to medium), pitted and cut into eight pieces each
1 tablespoon all-purpose flour 
1 recipes of your favorite pastry (enough for 15-18 inch diameter rolled out) 
Vanilla ice cream

1. Preheat oven to 375°F.
2. Boil Port, ½ cup brown sugar, and allspice in large skillet until reduced to ⅔ cup of syrup, about 10 minutes.
3. Place plums in large bowl. Sprinkle flour over; toss to coat. Drizzle ⅓ cup syrup over plums; toss to coat. Reserve remaining syrup. 
4. Unroll cold pie crust onto parchment-lined baking sheet. Spoon plums into center of crust, leaving 1½ -inch border; drizzle any remaining syrup from bowl over plums. Fold crust edges over plums. Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar. 
5. Bake tart until crust is golden and syrup is bubbling, about 45 minutes.
6. Cut warm or room-temperature tart into wedges. Serve with scoop of vanilla ice cream, drizzling additional syrup over.