petrossian_fondue.jpg

petrossian_cake.jpg

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

Little Flower Candy Company
Los Angeles
by Laraine Newman

little_02_purchase.jpgI go to Pasadena often because my younger daughter’s cheer team practices there. Yes, I spawned a cheerleader because my parents don’t have enough to laugh about in heaven. It’s given me a chance...

Read more...
Dining Around Spokane, WA
Washington
by David Latt

dlitaliasalad.jpgOn a recent food tour of Spokane and Northern Idaho, enjoying the beautiful scenery with clear running rivers and crystal blue lakes, I discovered a handful of restaurants that are living up to...

Read more...
My Comfort Zone
Los Angeles
by Sara Mohazzebi

darya painting sm
In Persian, Darya means sea
Darya in West L.A. 

 

I wish my comfort food was as simple as mac and cheese or ice cream with chocolate sauce and gobs of whipped cream.  But I grew up with a...

Read more...
A Trip to New York and a Culinary Discovery
New York
by David Latt

lattny1.jpgGoing to New York is always a treat.  Like everyone else, I love walking around the city.  A leisurely stroll through Central Park when the flowering trees are in bloom is one of life's great...

Read more...