Monday, September 21, 2009

Streusel-Roasted Plums

Did I not tell you that my husband missed his calling in life? Well, he did. He has this amazing ability to look over a few recipes to get ideas, and then head into the kitchen and throw ingredients together until he gets what he wants. He's a natural.

We went to an Asian food market (which we love!) the other day and he headed straight for the plums. I thought he just wanted to eat them fresh, but when we got home he started whipping something up in the kitchen. What was he making, you ask? Streusel-Roasted Plums. It was pleasantly tart, sweet, salty, and crunchy all at the same time. Yum!

Streusel-Roasted Plums
Adapted from Bon App├ętit Magazine

5 tablespoons chilled unsalted butter, divided
5 tablespoons (packed) golden brown sugar, divided
2 tablespoons fresh lemon juice

1/4 cup all purpose flour
3 tablespoons sugar
Pinch of salt
1/4 cup coarsely chopped toasted walnuts

6 large firm plums, halved, pitted

Preheat oven to 400°F. Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Add 2 tablespoons brown sugar and lemon juice. Bring just to boil, stirring until sugar dissolves and syrup is smooth; remove skillet from heat.

Whisk remaining 3 tablespoons brown sugar, flour, 3 tablespoons sugar, and salt in medium bowl to blend. Add remaining 3 tablespoons butter. Cut in with back of fork until streusel begins to hold together. Mix in nuts.

Cut very thin slice off rounded side of each plum half (to create flat surface). Lightly press 1 tablespoon streusel onto cut side of each plum half. Place plums, streusel side up, in syrup in skillet. Roast plums until just tender, about 20 minutes. Remove skillet from oven and preheat broiler. Broil plums until streusel is crisp and golden, about 1 1/2 minutes.

Place 2 plum halves on plate and top with whipping cream or ice cream, then spoon over syrup from skillet.

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