Heat olive oil in a small saucepan on medium heat. Add onion and a pinch of salt to the pan and saute until translucent and starting to brown, about 9 minutes. 

Add the garlic, rosemary, oregano, and fresh ground black pepper and stir until fragrant, about 1 minute.

Add in the pluots and saute, coating the pluots in the herb mixture. After a few minutes, add in the red wine vinegar and sugar or honey. Bring to a simmer, turn the heat to low, and continue to cook for another 10-15 minutes, stirring occasionally so as to not burn the sauce. The pluots should soften and become jammy.

Serve immediately or store in an airtight container in the fridge for up to 1 week. Pair with roasted chicken, a grilled cheese sandwich, or use as a dipping sauce!

Enjoy!