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Home Cooking 108

Sharing the Last Course

lilgi | May 16, 2011 10:55 AM

[Note: We've split this discussion from a thread entitled Gramercy Tavern Lemon Lavender Pound Cake, found here: http://chowhound.chow.com/topics/782236 ].

I picked up some plums from the market on Saturday (not the imported ones so mine were bigger) and made this on Sunday from her book also:

Spiced Italian Prune Plum Crisp

1 1/4 cups all purpose flour

1/3 cup plus one tablespoon ground walnuts

1/2 cup granulated sugar

1/4 cup firmly packed dark brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature

2 1/4 pounds Italian prune plums, pitted and quartered (6 cups

)

My favorite crisp after "peach and strawberry". This worked out beautifully with no changes but I had to increase baking time to compensate for the bigger plums. Everyone loved the plum/purpley syrup with vanilla ice cream ;) She has the sexiest of desserts, I'll continue to post as I go through her book on the weekends.

 
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