Visions of Summer Plums . . .

Like all fruit cooked with a small amount of liquid, plums are perfect for microwave cooking because they hold their shape and color so well. Good sweet plums that have a deep color and are softening at the tip are the best ones to use in cooking.

These are delicious served warm with barbecued meats, as a dessert over yogurt or ice cream, or simply alone in their own poaching liquid.

POACHED PLUMS

1/4 cup apple juice, dry white wine or water

1/4 cup sugar

1 teaspoon lemon juice

1 1/2 pounds plums, halved and pitted

Combine apple juice, sugar and lemon juice in 1 1/2-quart microwave-proof casserole. Add plums. Cover with lid or plastic wrap, turned back slightly on 1 side. Microwave on HIGH (100% power) until just tender but not overcooked (plums lose their shape if overcooked), 2 to 4 minutes, stirring once.

Serve warm or let cool, covered, in their juices, turning once to coat. Makes 4 to 6 servings.

This is a simple yellow cake, crowned by plum slices that glisten in a sugar-and-butter glaze. The fruit mixture is placed on the bottom of the cake pan, just as with a pineapple upside-down cake, and it is cooked and turned out in less than 20 minutes. Kids love it, especially when it’s topped with whipped cream or ice cream. Leave peels on plums to make a beautiful swirl design.

PLUM UPSIDE-DOWN CAKE

6 tablespoons butter

1/2 cup plus 2 tablespoons sugar

1/2 teaspoon ground cinnamon

5 or 6 plums (about 1 pound), pitted and cut into eighths

1 egg, beaten

1 cup cake flour or all-purpose flour

1/2 teaspoon baking powder

1/3 cup milk

1 tablespoon vanilla, kirsch or brandy

Sweetened whipped cream or ice cream, optional

Place 2 tablespoons butter in 8 1/2-inch round microwave-proof cake dish. Microwave on HIGH (100% power) until butter melts, 45 seconds to 1 minute. Tip dish to coat evenly with melted butter.

Combine 2 tablespoons sugar and cinnamon in small bowl. Sprinkle evenly over buttered dish. Arrange cut plums, skin side down and overlapping, in concentric circles inside buttered dish. Set aside.

Cream remaining 4 tablespoons butter and 1/2 cup sugar in medium mixing bowl until light. Beat in egg.

Combine flour and baking powder in another bowl. Add flour mixture alternately with milk to creamed butter mixture. Stir in vanilla. Spoon batter evenly over plums, spreading with spatula to make level surface.

Place dish on microwave-proof cereal bowl in microwave oven. Microwave on MEDIUM (50% power) 8 minutes, then on HIGH until wooden tester inserted in center of cake comes out clean, 3 to 7 minutes, rotating one-quarter turn 2 or 3 times if necessary. (Top may appear damp but should not be wet.)

Let cake stand directly on counter 5 to 10 minutes before turning out. Invert cake onto serving plate, firmly tapping bottom of dish to release. Serve warm with whipped cream. Makes 6 to 8 servings.

Leave the skins on for this easy mock ice cream--they give the dish a rich, beautiful color. The “Ice Cream” can be stored, tightly packed, in the freezer and served for snacks and desserts. You can even use it as a topping for pancakes or waffles.

PLUM “ICE CREAM”

1 pound ripe sweet Damson plums, pitted but not peeled

2 tablespoons low-fat plain yogurt

1 tablespoon sugar

1/2 teaspoon vanilla

Place plums in 1-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly. Microwave on HIGH (100% power) until tender, 2 1/2 to 4 minutes, stirring after 2 minutes.

Place plums in bowl of food processor or blender. Add yogurt, sugar and vanilla and puree until smooth. Spoon mixture into ice cube container with sections removed or similar container. Freeze 3 to 4 hours.

If too hard to serve at this point, spoon mixture into processor and process briefly to break up ice crystals. Makes 4 servings.