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Plum Rosemary Crisp

Ingredients

  • PLUM COMPOTE

  • 7-8 ripe, large (lemon-sized) plums

  • 1 lemon

  • 1/4 cup sugar

  • 3 large sprigs rosemary

  • TOPPING

  • Streusel topping [link]

Method

  • Slice the plums in half, and remove their pits.
  • Chop the plums into medium-sized chunks. Place them in a large bowl.
  • Zest the lemon over the plums.
  • Juice the lemon, and add the juice to the plums.
  • Chop the rosemary finely, and add it to the plums (see notes - maybe better to somehow strain out the rosemary?)
  • Add the sugar to the plums, and toss it all together.
  • Let the plums macerate for 10 to 15 minutes.
  • Prepare the Streusel topping [link]. You can put it out on a baking dish to let it dry out a bit, if you prefer a crispier topping.
  • Preheat the oven to 375˚ F.
  • Lay the plums into a large baking dish, distribute evenly. Keep all the juices, if there's some left in the bowl, drizzle it over the plums.
  • Sprinkle the streusel topping over the plums.
  • Bake at 350˚ F for 35 - 45 minutes.

Notes

Nutrition Data

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  "serving": "1 serving"
}
{
  "nutritionEntries": []
}
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  "id": "plum-rosemary-crisp",
  "emoji": "πŸ‡",
  "status": "✍️ Tried Once",
  "name": "Plum Rosemary Crisp",
  "lastEditedTime": "2024-10-15T14:16:53.538Z",
  "dataFilePath": "./data/eats/plum-rosemary-crisp.json",
  "slug": "plum-rosemary-crisp",
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  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/plum-rosemary-crisp.md",
  "ingredients": [
    "**PLUM COMPOTE**\n",
    "7-8 ripe, large (lemon-sized) plums\n",
    "1 lemon\n",
    "1/4 cup sugar\n",
    "3 large sprigs rosemary\n",
    "**TOPPING**\n",
    "[Streusel topping \\[link\\]](/eats/streusel-topping)\n"
  ],
  "method": "*   Slice the plums in half, and remove their pits.\n*   Chop the plums into medium-sized chunks. Place them in a large bowl.\n*   Zest the lemon over the plums.\n*   Juice the lemon, and add the juice to the plums.\n*   Chop the rosemary finely, and add it to the plums (see notes - maybe better to somehow strain out the rosemary?)\n*   Add the sugar to the plums, and toss it all together.\n*   Let the plums macerate for 10 to 15 minutes.\n*   Prepare the [Streusel topping \\[link\\]](/eats/streusel-topping). You can put it out on a baking dish to let it dry out a bit, if you prefer a crispier topping.\n*   Preheat the oven to 375˚ F.\n*   Lay the plums into a large baking dish, distribute evenly. Keep all the juices, if there's some left in the bowl, drizzle it over the plums.\n*   Sprinkle the streusel topping over the plums.\n*   Bake at 350˚ F for 35 - 45 minutes.\n",
  "notes": "*   Tried this and it was good! But the rosemary was a bit of funny texture. Maybe you could just soak the rosemary in the lemon juice for a long time? And then strain the juice to remove all the rosemary?\n*   Alternately, you could tried grinding the rosemary down with a mortar and pestle.\n*   Based on: <https://www.bonappetit.com/video/watch/cook-like-a-pro-how-to-make-a-plum-rosemary-crisp>\n",
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      "value": 1,
      "unit": "serving"
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    "components": {},
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