b'Plums Two Ways with Pound CakeMARIA HINESServes 41 loaf pound cake (store-bought is fine), at room temperatureFOR PLUM COMPOTE:1 tablespoon butterW teaspoon salt8 plums, pitted and coarsely chopped1 cup C&H or Domino Sugar, plus more as needed1 tablespoon lemon juiceFOR PLUOT SALAD:3 pluots, halved, pitted and sliced thinlyW cup mint leaves, cut chiffonade style (See Chefs Tips.)Honey (preferably a light-flavored variety such as fireweed)If it isnt already, let the pound cake come to room temperature.TO PREPARE THE PLUM COMPOTE:In a pot, melt the butter over medium-high heat. Add the salt and the chopped plums. Once the plums are warmed through, add the sugar and give it a stir to combine. Once the sugar has dissolved, add the lemon juice. Let simmer for about 2 minutes. Taste, and add a touch more sugar, if needed. You want to have a nice sweet-tart balance. Set aside.TO PREPARE THE PLUOT SALAD:Combine the sliced pluots and the mint. Toss to combine. Drizzle with honey (about 1 tablespoon), and toss gently to incorporate the honey.TO SERVE:Cut the pound cake into 1-inch-thick slices. Place on plates.Spoon the compote on top of the cake. Spoon the pluot salad on the side.chefs tips: To cut the mint in chiffonade style, stack the mint leaves. Roll them into a cigar shape, starting at the tip and rolling toward the stem. Slice thinly.There are many varieties of plums available at the farmers market, including Santa Rosa, Damson and Mirabelle. Taste before you buy. The tarter varieties will require a little more sugar during cooking. When buying plums, look for ones that are just right: not too soft and not too hard.84'