 Serves 6
6 large, firm black plums 1 tablespoon brown sugar Spray oil 1½ cups white sugar, divided ¾ cup water 1 loosely packed cup of black pansy petals, coarsely chopped A few whole black pansies and Johnny-Jump-Ups
ADVANCE PREPARATION: Plums and syrup can be prepared one day in advance. Allow to come to room temperature or re-warm before serving. *Chive flowers are quite powerful, so be sure to break each flower into florets. **Be restrained in the quantity of daylilies you ingest as they contain diuretic properties.
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Recipe by Anna Gill
Serves: 6 2 cups tawny Port ½ cup (packed) plus 1 tablespoon golden brown sugar ¼ teaspoon allspice 1½ pounds plums (5 to 6 small to medium), pitted and cut into eight pieces each 1 tablespoon all-purpose flour 1 recipes of your favorite pastry (enough for 15-18 inch diameter rolled out) Vanilla ice cream 1. Preheat oven to 375°F. 2. Boil Port, ½ cup brown sugar, and allspice in large skillet until reduced to ⅔ cup of syrup, about 10 minutes. 3. Place plums in large bowl. Sprinkle flour over; toss to coat. Drizzle ⅓ cup syrup over plums; toss to coat. Reserve remaining syrup. 4. Unroll cold pie crust onto parchment-lined baking sheet. Spoon plums into center of crust, leaving 1½ -inch border; drizzle any remaining syrup from bowl over plums. Fold crust edges over plums. Brush crust with water; sprinkle crust and plums with remaining 1 tablespoon brown sugar. 5. Bake tart until crust is golden and syrup is bubbling, about 45 minutes. 6. Cut warm or room-temperature tart into wedges. Serve with scoop of vanilla ice cream, drizzling additional syrup over. |