Chef Nancy Berkoff, EdD, RD, previously wrote about preparing vegan dishes using late summer fruit (melons, peaches, apricots, etc.) in her Vegan Cooking Tips column that appears in each issue of Vegetarian Journal. For example, for plums she suggests:

“Creative treats using plums may take a bit more work, but they are worth it! Create a plum pie by pitting and slicing ripe plums. Be warned that this process can be a bit messy. Preheat your oven to 400 degrees. Place plums in a pot and heat with a small amount of apple juice, cooking until just mushy. Pour the plum filling into a frozen pie crust and bake for approximately 20 minutes or until crust is golden. Allow to cool before serving.

Plums also make a great fruit compote. Place sliced, pitted plums in a pot with sliced apples and dried apricots. Just cover with water. Cook slowly over a low flame. Season plum mixture to taste with fresh or powdered ginger, orange zest, and cinnamon. If you need more sweetness, add some maple syrup or orange juice concentrate. Cook until all of the fruit is very soft. Pour into airtight containers and refrigerate. Your compote will last for at least four weeks in the refrigerator. Stir compote into hot cereal; top sorbet with it; serve it as a condiment with grilled tofu, seitan, or tempeh; or create your own rice dessert by mixing cooked, steamed rice with the compote and a splash of rice or soymilk.”

Read the entire article here: https://www.vrg.org/journal/vj2009issue3/2009_issue3_vegan_cooking_tips.php

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