I finally got my hands on some beautiful Italian plums, sometimes called Italian prune plums. I look forward to them each year, but when they become available I know that summer is over, so it’s kind of bitter sweet. Speaking of sweet, I think it’s about time for a dessert showcasing these beauties!
Italian plums are half the size of regular plums and oval shaped. If you were to bite into them you would say they weren’t very juicy but something magical happens when you bake with them, they transform into a sweet/tart jam like consistency, perfect for all your baked goods.
This is an easy to do recipe it has just a few ingredients but the results are fantastic, there’s a reason The New York Times posted it twelve years in a row! You’ll even be amazed how easy it is to prep those little plums, once you slice into them the pit practically falls out by itself, so everything comes together quickly. Don’t worry if you can’t find the smaller Italian plums that I used, the larger ones would work as well.
Recipe adapted from Marian Burros, Elegant but Easy, The Essential NY Times cookbook and Smitten Kitchen