BLACK PLUM & CARDAMOM CRUMBLE
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the filling: Preheat the oven to 325 degrees F. Place a 9-by-13-inch baking dish on a parchment lined baking sheet.
- Slice the plums in half and remove the pits. Cut each half into 6 thin wedges and place in a large mixing bowl. Add the flour, honey, cardamom and salt. Toss until evenly coated. Pour into the baking dish in an even layer.
- For the topping: Whisk together the flours, sugars, baking powder, salt and cardamom in a mixing bowl. Pour in the melted butter and stir together until clumps of various sizes are formed. Toss the nuts into the mixture. Pour over the fruit in an even layer, leaving some fruit exposed. Bake until the topping is golden brown and the fruit syrup is bubbly, about 40 minutes. Allow to cool slightly.
- For the ice cream: Mix the ice cream, ground cinnamon and caramel sauce lightly to swirl in a bowl. Serve on the side of the cobbler.
PLUM OATMEAL CRISP
Steps:
- In a bowl stir together the plums, the lemon juice, and the granulated sugar and spread the mixture evenly in the bottom of an buttered 8-inch-square pan. In another bowl blend the brown sugar, the flour, the oats, the salt, the cinnamon, the ginger, the walnuts, and the butter until the mixture resembles coarse meal. Sprinkle the brown sugar mixture evenly over the plum mixture and bake the dessert in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is crisp. (For a crisper topping, after baking the crisp broil it under a preheated broiler for 2 minutes.) Serve the crisp warm with the vanilla ice cream.
PLUM CRISP
A tangy plum dessert I've made for years to make use of all that midsummer fruit from my tree. Try it with vanilla ice cream. It's a favorite with or without!
Provided by Donna
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
- Bake in the preheated oven until the topping is brown, about 40 minutes.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 64.7 g, Cholesterol 71.7 mg, Fat 16.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 630.5 mg, Sugar 46.5 g
WALNUT AND GINGER ICE CREAM
Provided by Craig Claiborne With Pierre Franey
Categories ice creams and sorbets, dessert
Time 20m
Yield Eight to 12 servings
Number Of Ingredients 7
Steps:
- Put the yolks and sugar in a heavy saucepan or casserole. Beat with a whisk until pale yellow.
- In another saucepan, combine the milk and cream and bring just to the simmer.
- Meanwhile, put the ginger into the container of a food processor or electric blender. Blend thoroughly. There should be about three tablespoons. Set aside.
- Add about one-half cup of the hot milk and cream to the egg yolk mixture, beating rapidly with a whisk. Add the remaining hot liquid, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Add the ginger and stir. Bring the mixture almost, but not quite, to the boil, stirring constantly. The correct temperature is 180 degrees.
- Quickly pour and scrape the mixture into a cold mixing bowl. This will prevent the mixture from further cooking.
- Let it stand until cool and add the nuts and vanilla.
- Pour the mixture into the container of an electric or hand-cranked ice cream freezer. Freeze according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 7 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 61 milligrams, Sugar 25 grams
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