ORIGINAL PLUM TORTE
-
1/4 pound (1 stick) unsalted butter, softened
- 3/4 cup plus 1 or 2 tablespoons sugar
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- 2 eggs
- Pinch salt
- 24 halves pitted Italian (prune or purple) plums
- 1 teaspoon cinnamon or more, to taste
Arrange a rack in the lower third of the oven. Preheat the oven
to 350 degrees F. Cream the butter and the 3/4 cup of sugar. Add
the flour, baking powder, eggs, and salt and beat to mix well. Spoon
the batter into an ungreased 9- or 10-inch springform pan. Cover
the top with the plums, skin sides down. Mix the cinnamon with the
remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
Bake for 40 to 50 minutes, until a cake tester inserted in the center
comes out clean. Remove from the oven and let cool; refrigerate
or freeze if desired. To serve, let the torte return to room temperature
and reheat at 300 degrees until warm, if desired. Serve plain or
with vanilla ice cream. Yield: 8 servings
From: The New Elegant But Easy Cookbook by Marian Burros and Lois Levine (Simon & Schuster)
Source: homecooking.about.com
PLUM GLAZED CHICKEN
-
16 ounces plums, pitted and cut into bite size pieces
- 2 tablespoons margarine
- 1 onion, finely chopped
- 1/3 cup brown sugar
- 1/4 cup prepared tomato based chili sauce
- 2 tablespoons soy sauce
- 1 teaspoon ginger
- 2 teaspoons lemon juice
- 2 pounds skinless, boneless chicken
Preheat oven to 350F. In a blender or food processor, whirl
the plums and a bit of water and sugar until pureed.
Melt margarine in a wide skillet over
medium heat. Add onion and cook until soft. Stir in the
plum puree, brown
sugar, chili sauce, soy sauce, ginger and lemon
juice. Cook, uncovered, stirring often
until slightly thickened. About 15 minutes. Sprinkle the
chicken with salt and pepper. Arrange the chicken in a lightly
greased baking
pan. Bake, uncovered,
for 30 minutes, basting with plum sauce every 15 minutes.
Turn
the chicken over and bake, basting occasionally, for
30 more minutes. Heat the remaining
sauce and pass it at the table
Source: nikibone.com/recipe
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