turkey breast in spicy plum compote: pillars of friendship.

As I've said the past couple posts - my food is starting to reflect the change in seasons to come. Rock fruit is ripening and is enticing me to use it in every meal, till I can no longer take part in the bounty until next summer.
There is nothing better than letting fruit simmer on the stove, with spices and sweetness pervading the air. Well, there is one better thing: watching Pillars of the Earth (I know! They made a mini-series!) with a lovely friend while that spicy-sweet smell wafts over.
We sat down with our slushies and multi-colour mouths and proceeded to enjoy a good half of the first episode until the computer decided that it didn't like the show as much as we did. Over all, however, a successful night (Allison popped by later and proceeded to get into a debate with Kevin about the health care system - I just sat quietly and post-processed photos). There is nothing better than enjoying the company of those you love, even if they have raised voices and shaking fists.
Turkey Breast in Spicy Plum Compote

2 turkey breasts
1 lb. of ripe purple plums, pitted and sliced
1 onion, chopped
3 cloves garlic, minced
2 tbs. extra virgin olive oil
1/4 c. apple cider vinegar
2 tbs. lemon juice
2 tsp. powdered ginger
1 tsp. powdered coriander
1 tsp. cinnamon
1/8 c. brown sugar, packed
1 c. mushrooms, chopped
salt, to taste
pepper, to taste

1. Heat olive oil in a saucepan over medium heat. Add the onion and garlic. Brown for several minutes. Add the rest of the ingredients, except for the mushrooms and turkey. Simmer for 20 minutes, if really watery, uncovered, if watery, covered.

2. Add turkey breast and mushrooms. Simmer for another 6 minutes, then cut the turkey into strips. Simmer for another 3 minutes.

3. Serve on rice or quinoa (we opted for the latter in an homage to South America).

4. Pray. Eat. Enjoy. Find some Pillars.