For breakfast today I had some of the best pluots--one a variety called Red Velvet and the other unnamed, but nectarine-ish, which reminded me of this post on FLDG classic. It's one of the best fresh-fruited desserts I've ever had. Thought I'd share:
Date: 22-Aug-2002 20:50
Author: Dwight Green Email
Subject: RC: Chocolate-Crusted Plum Galette
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Saw this at the back of the September 2002 Food & Wine magazine, so I *had* to try it out this past weekend. Thought I would pass the recipe along with my commendation. Pretty straight forward galette, but the addition of chocolate, orange zest, and rosemary add nice touches.
Chocolate-Crusted Plum Galette
Servings: 8
Ingredients
Pastry
1 1/4 cups sifted all-purpose flour
2 tablespoons plus 1 teaspoon sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces and chilled
1/4 teaspoon pure vanilla extract
3 to 4 tablespoons ice water
1 egg white, lightly beaten
Filling
1 orange, preferably organic,washed and patted dry
2 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon finely chopped rosemary
1/2 teaspoon pure vanilla extract
1 1/2 pounds red or black plums--halved, pitted and cut into 8 wedges each
2 tablespoons water
Whipped cream, for serving
1. MAKE THE PASTRY: In a food processor, pulse the flour with 2 tablespoons of the sugar, the cocoa and the salt. Add the butter and pulse until the crumbs are the size of small peas. In a small cup, stir the vanilla into 3 tablespoons of ice water, then sprinkle over the mixture and pulse just until the crumbs are moistened. If the crumbs seem very dry, pulse in the remaining 1 tablespoon of ice water. Turn the crumbs out onto a work surface and gather them together; pat the pastry into a disk. Wrap the pastry in plastic and refrigerate until chilled, about 30 minutes.
2. Preheat the oven to 400°. On a lightly floured surface, roll out the pastry to a 14-inch round. Transfer the round to a baking sheet lined with parchment paper. Fold 1 inch of the pastry over onto itself to form a pleated rim and prick the rest of the pastry with a fork. Brush the rim with egg white and sprinkle with the remaining 1 teaspoon of sugar. Freeze until firm.
3. Bake the pastry for 20 minutes, or until it's nearly cooked through and dry to the touch.
4. MAKE THE FILLING: Using a vegetable peeler, remove two 3-by-1-inch strips of zest from the orange. Cut the strips into fine julienne with a sharp knife.
5. In a large nonstick skillet, melt the butter over high heat. Stir in the sugar, orange zest, rosemary and vanilla. Add the plums and water and cook, stirring occasionally, until the sugar dissolves and the plums are barely softened, about 5 minutes.
6. Spread the cooked plums and their juices over the pastry and bake for 35 minutes, or until the fruit is tender and the crust is cooked through. Cut the galette into wedges and serve warm or at room temperature, with whipped cream.