Plum And Walnut Crisp With Ginger Ice Cream Food

PLUM CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
• Bake in the preheated oven until the topping is brown, about 40 minutes.

PLUM OATMEAL CRISP

Steps:

• Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form.
• In a shallow 2-quart baking dish, toss plums with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving.

PLUM AND WALNUT CRISP WITH GINGER ICE CREAM

Steps:

• For topping:
• Mix first 7 ingredients in large bowl. Add butter and rub in with fingertips until small moist clumps form. Cover and refrigerate 20 minutes. (Can be made 3 days ahead. Keep refrigerated.)
• Microwave ice cream in 5-second intervals just until slightly softened. Mix ice cream and ginger in medium bowl to blend. Cover and freeze. (Can be made 1 day ahead. Keep frozen.)
• For fruit:
• Preheat oven to 400°F. Toss plums, sugar, cornstarch, and vanilla in bowl. Let stand until sugar dissolves, tossing occasionally, about 5 minutes.
• Transfer plum mixture to 11x7-inch glass baking dish. Sprinkle topping over. Bake until topping is dark golden brown and fruit is bubbling, about 40 minutes. Transfer crisp to rack and cool slightly, about 30 minutes.
• Scoop warm crisp into shallow bowls. Top each with scoop of ice cream.

PLUM & GINGER TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the breadcrumbs, sugar, ginger and egg white. Roll out the pastry and cut into a 35cm round. Transfer to a large baking sheet, then use a fork to spread the crumb paste over the centre of the pastry to within 7cm of the edges. Cover with the plums, cut-sides up, and sprinkle with 1 tbsp sugar.
• Flip the pastry over the plums to create an edge, pleating or pinching it together with your fingers to keep in place. Bake for 20-25 mins until the pastry is crisp and golden. Cool for 5 mins on the baking sheet, then slide onto a large, flat serving plate or board. Serve warm cut into wedges with clotted cream or ice cream.

PLUM OATMEAL CRISP

Steps:

• In a bowl stir together the plums, the lemon juice, and the granulated sugar and spread the mixture evenly in the bottom of an buttered 8-inch-square pan. In another bowl blend the brown sugar, the flour, the oats, the salt, the cinnamon, the ginger, the walnuts, and the butter until the mixture resembles coarse meal. Sprinkle the brown sugar mixture evenly over the plum mixture and bake the dessert in the middle of a preheated 375°F. oven for 30 to 35 minutes, or until it is crisp. (For a crisper topping, after baking the crisp broil it under a preheated broiler for 2 minutes.) Serve the crisp warm with the vanilla ice cream.

PLUM ICE CREAM

Steps:

• In a saucepan over low heat combine water and 2 tablespoons sugar, swirling occasionally until sugar dissolves. Increase heat and bring to a boil. Adjust heat so liquid barely shimmers.
• Add plums to pan and cook for 3-5 minutes (or until tender). Cool completely.
• In a saucepan bring cream, milk and vanilla beans to a simmer. Remove from heat and let stand 10 minutes.
• Scrape seeds from vanilla beans into the cream mixture, discarding pods. Return mixture to a boil. Remove from heat.
• Beat egg yolks and 2/3 cup sugar until pale yellow and then beat in hot milk mixture. Return all to saucepan and cook stirring over medium low heat until mixture thickens (6-8 minutes). DO NOT BOIL. Strain mixture into a bowl. Cool completely in a refrigerator (at least 4 hours), stirring occasionally.
• Pit cooled plums but do not peel. Puree plums with liquid in a food processor or blender until smooth. Fold plum mixture into custard.
• Process in an ice cream maker according to manufacturer's directions.
• Freeze in a covered container for several hours.