peppers, pork, and plums

I have been delighted to occasionally find shiseido peppers at the local Farmers' Market. We like to pan saute them in olive oil with garlic. Here I had them as a side dish with pork scallopine that has a plum-port sauce on top. Keeping with the plum theme, I made a sweetened mixture of vanilla, plums, and blackberries served over shortbreads for dessert.