Seasonal fruits make the best desserts. It is pure romance to cook with fruits and veggies which appear in markets only one time in the year. It is like you have an un-suppressed urge to grab them and set on. Plums stir up such emotions in me. Christmas, winter, holidays, Kashmir …. These visuals invade my mind with the sight and feel of plums.
I made a plum crumble. They were a hit.
My food word for this recipe would be sophisticated.
When you go out shopping look for;
Plums
Powdered brown sugar
Cinnamon sticks
Hung yogurt
Butter
Flour (See recipe for which)
Sugar
Butter
The recipe would be;
First make a crumble. Pre heat your oven at two hundred and twenty degrees Celcius. Next take a three fourth cup of flour (weight watchers, you can use half and half flour and wheat) in a bowl. Add eighty gms frozen butter and a little less than half a cup of normal or brown sugar. Mix this with your finger tips to get a crumbly consistency. Now take about six digestive biscuits in a zip lock bag and bash it on your kitchen counter and get the biscuits into a crumbly powdery consistency. Add this to the flour-butter-sugar mix well. Set this to bake at hundred and eighty degrees Celcius for thirty mins odd. Take it out and cool on a wire rack. Then do the same step as you had done with the biscuits.
Take about eight clean plums and cut them into medium chunks. In a warm pan melt a tbsp of butter and fry a large stick of cinnamon. When the cinnamon stick turns dark brown, remove it and add the plums. Toss for two mins in low heat and add two tbsp powdered sugar to mildly sweeten the plums. The plums will stew a bit and release some juices. This takes about two or three mins.
It is time to plate, spoon in stewed plums. Top with crumble. Add a blob of hung yogurt.
