What became of the plums

The plums had me stumped. They were pretty to look at, but they didn't have the kind of strong flavor I'd yearn to taste in the winter. I asked the others in our CSA clan what they were planning to do. I was met with puzzled responses. Looking around online, I found that we weren't alone. Most ideas were for tarts, sorbet or jam. I wasn't interested in making a dessert that I alone would be responsible for eating.  Eventually a savory recipe emerged - Chinese Plum Sauce from Serious Eats. The recipe is actually originally from Put 'Em Up by Sherri Brooks Vinton. 

Here are the plums ready to be cooked down. 

Here's the finished product. I think it's going to be delicious on grilled chicken or duck. Puzzle solved.