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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh fruit makes for delicious desserts any time of year. Peaches or fresh figs also work well in this Betty recipe. Ingredients:
1 pound italian plums, pitted and cut into 1/4 -inch wedges |
3 tablespoons sugar |
1 tablespoon rum |
2 large anisette toasts |
1 1/2 tablespoons unsalted butter, melted |
1 pint vanilla ice cream |
Directions:
1. Preheat the oven to 400.° Generously butter a 9-inch-round or 8-inch-square nonreactive baking dish. Toss the plums with the sugar and rum; arrange in the prepared dish in an even layer. With a rolling pin, crush the toasts in a bag to 1/4 -inch crumbs. (Or pulse in a food processor.) Toss the crumbs with the butter; scatter over the fruit. Bake for about 15 minutes until the plums are soft and the top is golden. Serve warm or at room temperature over ice cream.
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