For the Caramelized
Plums recipe, the chef came up with this clever technique for quickly
cutting a plum into 10 even pieces.
1. Find the
indentation running down the length of the plum.
knife parallel to the indentation, cut the flesh away from the pit in two
pieces and set them aside.
2. Trim the
remaining flesh from each side of the pit - these are two of your wedges.
the two larger pieces into four wedges each, for a total of 10 wedges.