Prune Plums

by Jeanne Kelly
Print Email

plums.jpgMy brother Brad and his wife Cynthia brought a giant bag of tree-ripened, sweet prune plums from their place in Hood River, OR down to Los Angeles recently. I felt a bit of a pig, but I basically took all of the fruit – (they said there was more on the tree!) I redeemed myself though with a little lipstick, a great hors d’oeuvre and a wonderful tart for a family get-together.

Halved, pitted prune plums topped with a little goat cheese, chopped fresh marjoram, and a coarse grating of black pepper that are then wrapped in a piece of speck (like smoked Prosciutto) are delicious.

For a simple prune plum tart:

plumtart.jpgRoll out 1 sheet (about 8-ounces) of thawed frozen puff pastry (I particularly like Trader Joe’s all butter puff pastry) on lightly floured parchment to a 10x13-inch rectangle. Transfer the parchment with the pastry to a heavy, large, rimmed baking sheet. Sprinkle pastry with 3 tablespoons sugar. Top with halved, pitted prune plums and sprinkle with 3 more tablespoons sugar. Bake in a 400 º F. oven until pastry is golden brown and prunes are tender, about 40 minutes. 

As my pile of prune plums was dwindling, I just happened upon a food dehydrator at the Goodwill. What luck! An unused Ron Popeil stacking contraption for 7.99. I made prunes with the rest of the plums, but I may have over-dried the fruit slightly. It may take a while for me to get a handle on my new toy.

 

Jeanne Kelley is an established food writer, recipe developer and food stylist based in Los Angeles, California. Integrating locally grown produce with globally influenced flavors, Kelley’s approach to cooking is both simple, festive and fresh. Her recipes can be found in her latest book is Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden and on her blog Eat Fresh

Add comment


Security code
Refresh

Restaurant News

b. patisserie - b is for best
San Francisco
by Annie Stein

bpastrycaseI have recently made the greatest discovery of my life, gastronomically speaking. On a recent trip to San Francisco I was taken to b. Patisserie. Shouting OMG into the next century would not do...

Read more...
Mozza 2Go!
Los Angeles
by Jo Stougaard

mozza2go.jpgSince our very first visit to Pizzeria Mozza (Christmas Eve 2006), Peter and I have continuously wished for two things: That Mozza would offer a Pizza-to-go / Delivery service, and that Nancy...

Read more...
Visiting Eataly
New York
by Michael Tucker

ImageThe word on the street is that Mario Batali has been losing sleep. He’s been seen pacing up and down in front of his various restaurants, wringing his hands and sighing – all because he heard I’ve...

Read more...
Reuben, Reuben, I've Been Thinking
New York
by Michael Tucker

eisenberg-sand1-300x258.jpg“Have you ever been to Eisenberg’s?” This question from my daughter, Alison. “Shannon and I went after the gym the other day,” she says. “Best Reuben I’ve had in a long time. You should check it...

Read more...