The calendar now reads mid-August and for me that means the beginning of the seemingly never ending task of cleaning up after the four Italian Prune Plum trees that reside on the neighbors property but drop a disproportionate amount of their fruit in our yard. Good times had by all, especially the fruit flies and the bees that also appreciate the droppings.
Plums, which when dried become prunes, are really quite good. They can be eaten fresh, dried, or fermented into wine or brandy. But other than complain about picking up after them, the only thing I have done is to eat them fresh off the branch. So Saturday morning when a New York Times article containing a recipe for the Original Plum Torte came through my Facebook feed my interest was piqued.
I skimmed through the article and discovered that this recipe has a history. I appreciate a recipe with a good backstory, like for example Grandma Cooney’s Rhubarb Custard Pie. So I continued down the page to the recipe and ingredients list. Sugar, flour, eggs, unsalted butter, plums, hmm…. I can make this.
The only thing I didn’t have was a spring form. A quick trip to the local Fred Meyer and I was able to acquire one, $14.99, a bit more than I was anticipating spending. But I surmised it was a worthwhile investment.
The recipe provided by The Times was easy to follow and took 20-30 minutes to prepare. The batter and prunes were assembled into the spring form and topped with cinnamon, sugar and lemon juice. After 60 minutes in an oven pre-heated to 350 degrees, like magic the batter rose and besieged the unsuspecting plums. Baking them into a mouthwatering hostage situation.
The timer sounded and I removed the Torte to cool. Once the spring form wasn’t too hot to handle I removed the ring portion of the form. A clever contraption if I do say.
To top off the torte I prepared whipped crème from scratch. It was really simple and I discovered the ingredients were of course very healthy: heavy cream, sugar and vanilla.
With the whipped crème prepared and the torte cooled I carved myself a slice and enjoyed. It had a nice taste, not overly sweet. You might suspect after biting into a piece of plum that you are actually doing something beneficial for your health. My wife suggested that it might be something you have in England with some tea. Although she’s well traveled, she has never been to England, so take it for what it’s worth. I think she was trying to explain that it has a sophisticated taste. I wouldn’t know anything about that.
Well, I am plum out of words to write, so with that I am off to, clean up some plums. Until next time enjoy your Original Plum Torte and feel free to send photos over.