Text 17737, 89 rader
Skriven 2011-11-14 06:47:42 av Dave Drum (1:261/38)
Ärende: SFGate 1042
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Plum Crisp
 Categories: Frutis, Desserts, Nuts
      Yield: 12 servings

MMMMM--------------------------TOPPING-------------------------------
  1 3/4 c  + 2 tb unsifted all-purpose
           Flour
    1/3 c  + 1 tb granulated sugar
    1/3 c  + 1 tbpacked dark brown
           - sugar
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Salt
    2/3 c  Coarse chopped walnuts
      6 oz Unsalted butter; melted,
           - cooled

MMMMM---------------------------FRUIT--------------------------------
      2 tb Unsalted butter for greasing
           - the baking pan
      3 lb Small Satsuma plums; pitted,
           - quartered
      1 ts Vanilla extract
    1/2 c  Sugar; + more to taste
      1 tb Flour
      2 tb Coarsely chopped
           - crystallized ginger
    1/2 pt Creme fraiche; opt

  By Flo Braker, Chronicle contributor

  I know summer has reached its bountiful best when bagfuls of
  seasonal produce appear on my doorstep. As they're
  harvested, apricots, zucchini, tomatoes, lettuce and green
  beans come my way via friends who know these ingredients
  will fit perfectly into a favorite recipe.

  This year I was the lucky recipient of a huge bag of
  luscious deep-pink- fleshed Satsuma plums. Eating the
  thin-skinned juicy-sweet fruits was divine, but as with many
  perishable, edible treasures, I wanted to incorporate them
  into a dessert that would do them justice. It seemed
  straightforward -- showcase the fruit in a simple classy
  crisp. Preparing a crisp is a dream: It's easier than pie --
  there's no rolling of dough. All you do is cut up the fruit,
  put it into a baking dish, sprinkle a crumbly mixture on
  top, and bake.

  You may substitute Italian prunes or French Sugar plums for
  the Satsuma plums. Alternatively, substitute a larger
  variety of plum, and cut the fruit into thick slices rather
  than quarters.

  For the topping: In the large bowl of an electric mixer,
  preferably with the paddle attachment, combine at low speed
  the flour, sugars, spices, salt and walnuts. Add the butter
  and mix only until a crumbly consistency similar to a coarse
  streusel forms; set aside.

  For the fruit: Adjust the rack to the lower third of the
  oven and preheat to 400øF/205øC.

  Butter a 9 x 14-inch oval au gratin dish or a 9 x 13-inch
  glass baking pan.

  In a large bowl, mix the fruit with the vanilla, then the
  sugar, flour and crystallized ginger. Arrange the fruit
  mixture in the buttered pan. Sprinkle the topping over the
  fruit. Bake for 30 to 40 minutes or until the topping is
  golden and the fruit is bubbling. Cool on a wire rack for
  about 30 minutes before serving warm. If you wish, spoon
  some creme fraiche over each serving.

  Serves 12

  URL: http://sfgate.com

  MM Format by Dave Drum - 19 August 2011

  Uncle Dirty Dave's Archives

MMMMM

... Love is the difficult realisation that something other than oneself is real

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