Add the plums skin side down in any pattern you like, filling most of the space but leaving a bit of batter visible. You’ll need a rubber spatula to get all the batter out of the processor. Pour batter into the prepared pan and spread evenly.Don’t worry about some dry pieces along the edge, spreading the batter into the pan will mix them in. Add the eggs and vanilla and blend just until mixed. Add the butter and pulse until the texture of wet sand (past the texture of cutting butter into pie crust). Pulse a few times until well-mixed (you’ll see the cinnamon color has spread evenly). In a food processor or blender, combine almond flour, flour, brown sugar, cinnamon, baking powder, and salt.Set aside to cool while you prepare the batter. Once you see a split on the edge of the skins of most plums, they should be done. You still want them firm, but less firm than when you started. Cook until the brandy reduces slightly and the plums just begin to soften. Pour the brandy over the plums and cook them on medium heat, shaking the pan slightly or nudging the plums from time to time (gently, you don’t want them to get mushy) to keep them from sticking.You want to fill the pan without squishing the plums. Place plums cut side down in a 9” (or thereabouts) frying pan (cast iron and nonstick both work-cast iron just requires more attention and possibly more liquid). If this becomes a battle, you may need to let the plums ripen in a paper bag on the counter for a day or two. Preheat oven to 325 and grease a 9” springform pan with butter or baking spray.6 tablespoons (85g) butter, slightly softened and cut into several cubes.¾ cup (175g) packed light brown sugar (can sub dark brown or regular granulated sugar).about ¼ cup brandy or other dark liquor.about a pound of very ripe plums (see note)-or enough plum halves to fill a 9” pan without crowding.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |