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Cook-to-Cook: Plum Brulee

Cook-to-Cook:  Plum Brulee

My Scottish-born and raised friend, Judith Asphar, is a wonderful cook.
She invited me over for dinner recently and offered roasted plums for
dessert. They were divine, and I asked her for the recipe, which is
below. Her preferred plums are the small, organic loose-stoned dark Italian plums that have “that wonderful bloom on them, and yellow gold flesh,” or those that are half apricot/half plum.

Wash, slice, or quarter the plums (as you many as you need–figure about 2-3 per person), and put them in a shallow baking dish. Sprinkle with organic brown sugar and maybe a few little dots of organic butter here and there if you want to make the dish a little richer.

Place the dish with the plums in it under a hot broiler for a few minutes, keeping an eye on it, and when it begins to caramelize and brown, stir the fruit and give it another few minutes. Serve with ice cream, or whatever you like, or a shortbread cookie (The Duchy Original organic ginger shortbread cookies, by Walkers of Aberiour, are delicious and would be a great combination).

You can also substitute peaches, oranges, ripe pears, and probably berries, for that matter, in this recipe.

Read more: Food, All recipes, Desserts

By Judith Asphar.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

10 comments

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4:18PM PST on Nov 20, 2012

Thank you for sharing.

7:04AM PDT on May 13, 2012

Thank you

9:49AM PDT on May 5, 2012

thanks

11:04PM PST on Jan 28, 2012

Thanks for the recipe.

1:19AM PDT on Sep 14, 2011

Lovely article. Thanks.

6:06AM PDT on Jul 20, 2011

Thanks for the article.

12:41AM PDT on Apr 1, 2011

That's an interesting recipe. Thanks.

3:32AM PDT on Aug 29, 2010

thanks

8:22AM PST on Mar 2, 2010

Lovely, thanks!

2:37AM PST on Feb 5, 2010

Thank you for this recipe. It sounds lovely particularly with ice cream.

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