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Plum Crumble with Plum Ice Cream

I tried this for the first time, having read the post on The Wednesday Chef. I had some perfectly ripe prune plums and was wondering what to do with them. I was really in the mood for plums, so paired this with the plum ice cream recipe below. And what a plummy dessert it turned out to be!

I used almost double the number of plums called for in the original crumble, and have adjusted this recipe accordingly.

22 purple Italian or prune plums, cut in half and pitted
3 T. brown sugar
2 T. plus 1 c. all-purpose flour
1/4 t. plus 1/2 t. cinnamon
1/4 t. ground ginger
3 heaping tablespoons finely chopped candied ginger
3/4 c. granulated sugar
1 t. baking powder
1 egg, well-beaten
1/2 c. unsalted butter, melted

Place plums in bowl and heat oven to 375ºF. In a small bowl, thoroughly mix brown sugar, 2 T. flour, 1/4 t. cinnamon, ground ginger and candied ginger. Add to plums and mix well. Arrange plums skin side up in ungreased, deep pie plate.

In a small bowl, combine granulated sugar, baking powder, remaining flour and cinnamon. Mix well. Stir in egg and, using hands, mix thoroughly to produce little particles. Sprinkle over plums.

Drizzle butter evenly over crumb mixture and bake 30-35 minutes, or until plums are soft and the top is lightly browned. Remove from oven and cool. Serve warm.

Plum Ice Cream
Adapted from Chez Panisse Desserts
3/4 lbs. soft ripe prune plums
1 c. whipping cream
5/8 c. sugar
2 egg yolks
vanilla to taste

Wash the plums, cut them in half and pit them. Crack 4 or 5 of the pits and reserve their kernels. Cut the fruit into 1/2″ slices and put them in a saucepan with 1/4 cup of water and the reserved kernels. Cook over low heat, stirring often, until the plums are tender, about 15 minutes. Purée them through a food mill of in a blender or food processor, depending on how smooth you want the purée. Boil 1/2 c. of water and 1/2 c. of sugar for 5 minutes, then add it to the purée. Chill thoroughly.

Warm 1/2 c. of the cream with the 5/8 c. sugar in a heavy saucepan until the sugar dissolves. Whisk the egg yolks just enough to mix them and pour in a little of the warmed cream mixture, stirring constantly. Return to the pan and cook over low heat, stirring constantly, until the mixture coats the spoon. Add the remaining cream and the plum purée and chill thoroughly. Add a few drops of vanilla and freeze according to the directions with your ice cream maker.

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