As busy as I may have been (and unfortunately too busy to post lately) I have still had time to bust out the occasional dessert every now and then. So, as I was perusing the aisles at Whole Foods recently, I came across these delicious looking chilean plums.
You see, I'm not really a plum type of person so this fruit and the fact that I actually put it in my basket is beyond me. They just looked delicious. This recipe is super simple, quick and great enough to make for company. Also, feel free to subsitute whichever stone fruit or even berry you would like in place of the plums that I used. I'm sure your results will be equally delicious. Enjoy!
2 pounds chilean plums, sliced 1-inch thick
1 cup sugar
1/2 cup tawny port wine or red wine
1 vanilla bean, split lengthwise
1 cup cake flour
4 teaspoons baking powder
1 teaspoon sugar
1 1/2 teaspoons kosher salt
1 cup all-purpose flour plus more for work surface
3 cups chilled heavy cream, divided
1/4 cup (1/2 stick) unsalted butter, melted
1. Preheat oven to 350°. Combine plums, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.
2. Roast until plums very tender and juices are syrupy, 25-35 minutes. Let cool. Discard vanilla bean.
Biscuits and Assembly
3. Preheat oven to 375°. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.
4. Transfer dough to a lightly floured surface and form into a 9x6-inch rectangle about 1-inch thick. Cut dough in half length-wise, then cut crosswise 3 times to form 8 rectangular biscuits.
5. Arrange biscuits on a parchment paper-lined baking sheet, spacing 1 inch apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).
6. Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted plums and serve with whipped cream.
Adapted from Bon Appetit Magazine April 2013