Plumcots (aka Pluots) are in season. Like any other sweet-and-sour fruit, they are wonderful in desserts, savory dishes, salads, sauces, etc. Every variety is different in color, firmness, and tartness. Some of them look like jewels when sliced. They have a small pit surrounded by juicy flesh. Once the pit is removed, it easy to slice plumcot halves into segments or thin slices. For this pie, they should be sliced very thin so they are soft and pleasant to bite when cooked. Breading allows the steam and caramel to escape during the baking. Then, the caramel is used for glazing.