I hope you like this quick relish of sorts, which we put on grilled sausages. Choose a firm-fleshed, just barely ripe plum, which will keep its shape. By flash searing the fruit to caramelize it quickly, remove it and saute the onions in the same pan, they caramelize quickly in the sweet juices released by the plums. If your sausages don't have herbs in them, throw in a few good pinches of fresh thyme leaves. With garlic and herb sausages, I don't bother. Either way . . . . I hope you like this!! ;o)

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