The "Gateau St Honoree" was the reason I start cooking.....
THANK YOU FOR YOUR COMMENT! I AM LOOKING FORWARD FOR YOUR IDEAS... SUGGESTIONS, ENCOURAGEMENT...
I SPEAK ENGLISH, FRENCH AND ROMANIAN, PLEASE, FEEL FREE TO POST IN ANY OF THESE LANGUAGES, ILI
/for your language translation,I added a gadget/ THANK YOU.
red plums, quartered if large, halved if small, stones removed
2 tablespoons sugar
½ lemon, zest, and juice
For the crumble
plain flour= 10tbls
1 tsp baking
unsalted butter, cut into small dice (one stick minus one tbs)
3 tablespoons sugar
Preheat the oven
to 190C/375F/Gas 5 and slip in a baking sheet at the same time. Put the
amaretti into a freezer bag and bash with a rolling pin or similar, until
reduced to coarse crumbs, then decant them into a bowl.
Melt the two
tablespoons of butter in a large pan (that has a lid), add the prepared plums,
sprinkle in the two tablespoons of sugar, add the lemon zest and juice and
shake the pan over the heat, cooking for two minutes without a lid and two
further minutes with the lid on. These timings are based on having ripe plums: if the fruit is disappointingly unyielding, be prepared to cook for
longer with the lid on, checking frequently. You may need to add the juice of
the remaining half lemon - and more sugar - if cooking for much longer.
Pour the plums
(with care - they’re hot) into a 23x6cm/9x3in a deep ovenproof pie dish and set
to one side. Already the red skins will have made a gorgeous garnet gravy.
Sprinkle in two tablespoons of your amaretti crumble.
To make the
crumble the easy way, put the flour and baking powder into the bowl of a
freestanding mixer, shake to mix, then add the small cold butter cubes and
beat, not too fast, with the flat paddle until you have a mixture rather like
large-flaked oatmeal. Or you can do this by hand, just by rubbing the butter
into the flour with your fingers.
Add the sugar and
mix with a fork, then tip in the rest of the amaretti crumbs and use a fork to
mix again. Pour the mixture over the waiting fruit in its pie dish, making sure
you cover the right to the edges to stop too much leakage: although for me, some of
the rich-hued syrup spurting out over the crumble topping is essential.
Place on the
baking sheet in the oven and bake for about 30 minutes; you should see some
ruby bubbling at the edges, and the top will be scorched gold in places. If you
can bear it, let this stand for 10-15 minutes before eating, with ice cream, whipped
cream, or mascarpone.