warm crisp with cool custard
Lately I have been surrounded by an abundance of plums: Italian prune plums, back plums, Santa Rosa’s and many more that I can’t identify readily. Some varieties have pink flesh, some yellow, all delicious. I had no intension of bringing home so many from the farmer’s market the other day. I chose a few of each variety, but since there were more than I could resist, I ended up with a couple of good-sized bags. Although plums eaten fresh can be great, I think their real beauty and flavor shines once they’re cooked. Whether stewed, sautéed or roasted, a cooked plum, crimson and delicious is the perfect ingredient for early fall baking.
