Plum Crunch From Barefoot Contessa Recipes

ROASTED PLUM CHUTNEY

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
• Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

PLUM CRUNCH CAKE

Steps:

• Preheat oven to 160°C.
• Butter and line the base of a 2 lb loaf tin.
• Lightly beat the eggs and yolk with a pinch of salt.
• Beat the butter and sugar in a bowl until light and fluffy.
• Pour in the eggs a little at a time, beating well after each addition.
• Fold in the flour with the orange zest and two tablespoons of the juice.
• Fold in the chopped plums (or other fruit you are using).
• Spoon into the prepared pan.
• Scatter the plum wedges over the top.
• Bake for 50 minutes or until a skewer inserted comes out clean.
• Cool for 10 minutes, then turn out on a wire rack.
• Mix the remaining orange juice with the lemon juice and caster sugar.
• Spoon over the cooling cake and sprinkle with the crushed sugar pieces.

PLUM CAKE " TATIN" BAREFOOT CONTESSA - INA GARTEN

Steps:

• Preheat the oven to 350°F; generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
• Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
• Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time.
• Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
• Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean.
• Cool for 15 minutes, then invert the cake onto a flat plate.
• If a plum sticks, ease it out and replace it in the design on top of the cake.
• Serve warm or at room temperature, dusted with confectioners' sugar.

BAREFOOT CONTESSA'S PLUM TART

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, walnuts, and sugar in a large bowl.
• Add the butter and the egg yolk.
• Mix, either by hand or with an electric mixer, until crumbly.
• Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan.
• Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way inches
• Sprinkle the rest of the crumb mixture evenly over the plums.
• Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling.
• Remove from the oven and cool for 10 minutes.
• Remove from the pan and transfer the tart to a flat plate.
• Serve warm or at room temperature.
• **Cooling time is not included in cooking time.