They are starting to get to the point where it’s use ’em or lose ’em (my wife likes plums, but these are pretty ripe). I saw this recipe: Plum Crisp, which seems simple. Possibly too simple. Any thoughts on, hah, tarting* this up?
Moe Lane
*Although actual tarts may be beyond my reach. I don’t think I’ve actually ever made any.
Alcohol.
Pit them, chop them, soak them for at least a couple hours. Then follow the recipe.
Brandy for preference, but whiskey or bourbon could work.
.
Alternately, you could add pumpkin spice.
Hmm.
Rhubarb is good if you can get it. Really mellows out strawberries and pineapple, so I don’t see why plumbs should be any different.
Due to the vagaries of this week, rhubarb [and pumpkin spice] is beyond my convenient reach. But a new bottle of whiskey is not.
I mean, if whiskey is an option do you really need anything else? 😉
I actually decided to add amaretto and strawberries instead, because what the hell I have enough of both. 🙂
Toss some roasted nuts (your preference) into the topping and then a few more on top of the topping. Very rarely can you have too many nuts in a fruit dessert. And I am certain that there is a whiskey soaked peach crumble in my future. Honestly best thing I’ve read today.