Prep: 1. Pit and quarter plums. 2. Melt butter. Make: 1. Combine plums, sugar, and wine in a 4-quart saucepan over medium-high heat. 2. Reduce heat to medium-low; cook, stirring occasionally, until liquid is slightly thick, about 25 minutes. 3. Remove from heat and stir in basil; let cool to room temperature. Discard basil. 4. Brush both sides of pound cake slices with melted butter. 5. Broil pound cake for about 2 minutes on each side (this will depend on your oven so watch it closely). 6. Divide cake between serving plates and top with plum compote. Garnish with a dollop of yogurt and a small basil leaf, if you like.
This is a simple yet elegant summer dessert. If you already have the grill on throw the pound cake on as well instead of heating up your house with the broiler. To take this recipe up a notch use mascarpone cheese instead of greek yogurt. Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/