Wednesday, February 15, 2012

Plum and Pedro Ximénez Crumble

plum and px crumble

I’ve always thought of plums as more of an autumn fruit than a summer one, but with this uncharacteristically cool and wet summer that we’ve been having, this sort of dessert has never seemed more appropriate! If you’re in Sydney you’ll know what I mean, and the long range forecast doesn’t look much better with rain predicted almost every day in the next month. I made this crumble on Sunday afternoon, just before we got a gusty southerly change and a huge summer storm swept through.

plum and px crumble

But while the weather has been average, the plums have been just gorgeous this year. When thinking about what to pair them with in a dessert, I kept coming back to Pedro Ximénez sherry. I had a little leftover from Karen’s cake, so I thought I’d give it a try in a crumble. And, happily, it was delicious.

Just look at that colour! So gorgeous. If you don’t have PX handy, a nice Port would also work well I think. I used a combination of black plums and sweet dainty sugarplums, but feel free to use whatever you find at the market. There are some beautiful varieties available, some sweet and others a little more tart.

plum and px crumble

For the crumble itself, I was inspired to try one using pecans as in the beautiful plum feature from the latest Donna Hay magazine. I had never tried using pecans in a crumble before but they were gorgeous with the plums!

And while the season lasts, here are a few of my favourite plum recipes from the archives
- Little Plum and Brown Butter Cakes
- Honey Parfait with Grilled Plums
- Plum, Brown Sugar and Lime Sorbet

plum and px crumble

Plum and Pedro Ximénez Crumble
Serves 2-3

• 5-6 plums, depending on their size (I used a mixture of black plums and sugarplums)
• 2 tablespoons raw sugar
• ½ tablespoon ground cinnamon
• Seeds of half a vanilla bean, scraped
• ¼ cup Pedro Ximénez sherry, or Port

Crumble (adapted from Donna Hay)
• 2 tablespoons raw sugar
• ½ cup pecans, roughly chopped
• 30g butter, melted
• ¼ cup plain flour
• ½ teaspoon ground cinnamon

Preheat oven to 160°C (325°F). Cut plums into eighths (or halves if using sugar plums) and stir to combine in a bowl with raw sugar, cinnamon, vanilla seeds and PX. Place into an ovenproof baking dish.

To make the crumble, place the sugar, pecans, melted butter, flour and cinnamon in a bowl and mix well to combine. Scatter crumble over plum mixture and bake for 20-30 minutes, or until mixture is bubbling and crumble is golden. Serve warm, with ice cream.

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