Streusel Roasted Plums With Vanilla Ice Cream Recipes

Steps:

• Preheat oven to 350 degrees F.
• Place the fruit in a small baking dish and drizzle with balsamic vinegar, season with a little salt and pepper and transfer to the oven. Roast for 15 to 20 minutes depending on how ripe your fruit is. Remove from the oven and divide between 4 dessert bowls, drizzle with any of the balsamic vinegar that is in the baking dish. Top each bowl with a scoop of ice cream.

Steps:

• Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
• While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
• Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
• Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.

Steps:

• Preheat oven to 325 degrees F.
• Split plums and remove seeds. Place skin side up in a baking dish. Split vanilla bean in half and scrape out seeds, mix with sugar until distributed throughout. Pour evenly over plums and add vanilla pod. Bake until plums are very soft. This may take 1 hour, depending on the variety of the plum. Check every 15 minutes.
• Remove the fruit and reduce the liquid in a saucepan until it is a syrup-y consistency. The fruit and sauce may be prepared the day before serving.
• Lemon Pound Cake: Cream butter and 4 cups sugar until light and fluffy. Scrape the bowl and add egg yolks, scraping between additions. Add lemon juice and zest, scraping again. Add sifted dry ingredients, alternating with buttermilk. Whip egg whites with 4 ounces sugar until soft peak, and fold into batter. Scoop into prepared pans and bake until an inserted skewer shows no remaining batter on the skewer.
• Do not open oven for the first 20 minutes or cakes may collapse. Cool slightly in pans, then turn over onto parchment paper to fully cool. May be frozen after completely cool, wrapped well in plastic wrap.
• Assembly: Cut cake into slices. Warm plums and sauce. Place cake on serving plate, arrange 3 plum halves, and some of the sauce. Just before serving, add a scoop of ginger ice cream (or your favorite).

Steps:

• Preheat oven to 400 degrees. Cut plums in half, and remove pits. Cut halves into 1-inch pieces. In a medium bowl, combine plums, lemon juice, sugar, and cinnamon, and toss well.
• Divide plum mixture in half, and arrange in two 9-by-13-inch glass baking dishes. Roast, stirring occasionally with a wooden spoon, 25 to 30 minutes. Plum juices will reduce to a glaze during roasting. Remove plums from oven, and cool completely. Recipe can be prepared to this point 1 day ahead.
• Unroll phyllo; cover unused portion with a damp kitchen towel as you work to prevent it from drying out. Cover work surface with parchment paper. Place a sheet of phyllo on parchment; brush evenly and lightly with melted butter. Cover with another sheet of phyllo, and brush again with butter. Sprinkle half the pistachios over this layer. Repeat process with two more layers of phyllo and remaining pistachios, then top with two more layers of buttered phyllo.
• With the long side of the pastry toward you, spoon cooled plums along its length, 1 inch from the edge nearest you. Using the parchment to help you, gently roll up dough to encase the plums. Don't roll the pastry too tightly.
• Brush strudel lightly with butter, and carefully lift it onto a large baking sheet. Bake until pastry is golden brown and fruit is bubbling, 35 to 40 minutes. Let cool on pan for at least 20 minutes; use two spatulas to transfer to a serving platter. Serve warm or at room temperature, cut into slices.