August

August

August 14, 2011

Plum Delicious!




I Think I Am In Love With This Dinnerware!

In Season: Domestic plums are crimson to black-red with a yellow or reddish flesh; they are in season May through October. European varieties, which peak during the fall months, range from green to blue to purple and have a golden yellow flesh.


What to Look For: Look for plums that are even in color and plump, yielding gently to pressure. Stay away from fruit with wrinkled or broken skin or extremely soft spots. If too firm to use, place in a closed paper bag at room temperature for one to two days.

How to Store: Once ripe, plums can be kept in a plastic bag in the refrigerator up to three days




Rustic Summer Plum Tart
1 1/2 pounds plums, sliced
1/2 cup sugar
1/3 cup plum preserves
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
 1/2 (15-oz.) package refrigerated piecrusts
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar

Line baking sheet with parchment paper; coat parchment paper with cooking spray. Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle. Drain plum mixture, reserving liquid. Toss plums in flour. Mound plums in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center. Stir together egg and 1 Tbsp. water. Brush piecrust with egg mixture, and sprinkle with 1 Tbsp. sugar. Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes. Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 Tbsp. hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining plum syrup, and Sweet Cream Topping!

Sweet Cream Topping
1/2 cup sour cream
 2 teaspoons brown sugar

Stir together sour cream and brown sugar.
Cover and chill 2 hours before serving. Stir just before serving.


Yes, This May Be On My Wish List!

 
This was one of those perfect New England days in late summer
 where the spirit of autumn takes a first stealing flight,
like a spy, through the ripening country-side,
and, with feigned sympathy for those who droop with August heat,
puts her cool cloak of bracing air about leaf and flower and human shoulders. ~Sarah Orne Jewett













No comments:

Post a Comment

I so love receiving your thoughts and comments. I also hope you found something that made you smile.