pâtisserie natalie

June 2, 2010

Plum Crumble with Strawberry Ice Cream

School is coming to a close, which means I have tons of work to do. Ah! I have under 3 weeks of school left, but the day after I get out of school I'm leaving to go to the Ashland Shakespeare Festival. It's one of my favorite places and the theater is wonderful. If you've never been, I recommend you go at some time in your life.

Then, just a few days after I get back from that, I'm off to Rhode Island to spend 6 weeks at the Rhode Island School of Design to study graphic design. I've never been more excited about anything in my whole life! I probably won't be baking much during those 6 weeks, so there won't be many/any new recipes. But I will try to update Pâtisserie Natalie with my graphic design work that I do in my classes, and other photography that I do.

I'm working on a baking project that I hope to show everyone at the end of the summer, but for now, enjoy this plum crumble with strawberry ice cream and the beginnings of summer!

For the strawberry ice cream, go to my Neapolitan Ice Cream Cakes.

Plum Crisp

200 grams unsalted butter, chilled
200 grams sugar
200 grams flour
100 grams roasted almonds
1 teaspoon salt

In a food processor, combine sugar, flour, and salt. Pulse several times to mix. Add almonds and pulse twice, just to break up the nuts. Add the butter in small cubes and pulse until crumble is sandy with small chunks of butter.

3 lbs prunes
1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 tablespoon lemon juice

Preheat oven to 350 F. Peel prunes, then cut into slices. In a medium bowl, combine sliced prunes, sugar, spices, and lemon juice. Toss until fruit is lightly covered. Let macerate at room temperature for 30 minutes. Pour into a 8" by 8" square glass baking pan.

Pour crumble topping on top and bake for 35 minutes, or until the filling is bubbly and the crumble is golden brown, darker towards the edges of the pan. Remove from oven and let sit at room temperature for at least 1 hour before serving with homemade strawberry ice cream.

Plum on Foodista

Items I used:
Pyrex Bakeware 8-Inch Square Cake Pan, ClearNor Pro Porcelain Ramekins 6-Piece SetCuisinart DLC-10S Pro Classic 7-Cup Food Processor


Anne's Kitchen said...

Like always beautiful pictures! Have fun at that design course, it sounds very inspirational!

Natalie said...

Thanks, Anne!

jenna m. rerucha said...

Hello, I have been following your blog for a while...I grew up in Seattle and am now in Rhode Island attending school (unfortunately not RISD yet!maybe for grad school?) And I just thought it was funny that you are in seattle and now coming to spend a few weeks in Providence. I hope you enjoy it, its such a cool city and RISD is such a fun place.

the southern hostess said...

Yum! This looks wonderful.

Natalie said...

jenna- that's so funny. i love coincidences. providence is such a great city

southern hostess- thanks, it's super tasty :)

The Urban Baker said...

beautiful photos! just found you.

Natalie said...

the urban baker- thank you! i'm glad you found my site :)

++MIRA++ said...

just came across ur site. ur photos show such maturity and beauty. love it. its good to know what u love doing early on in life

Natalie said...

Mira- thank you so much. it makes me really happy to know other people out there appreciate my work.

Alisa said...

I just found your site and admire the work you've done for your blog. You are very talented, the photos are beautiful.If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!

christine said...

Hello! I found this blog in Foodista and followed it here. This is a lovely blog and awesome Neapolitan Ice Cream Cakes recipe. Reminds me of mom's recipe and it was superb, I bet yours is excellent too! By the way you can place more Foodista widget in your past and future blogs so that other Foodista readers can follow and see your blog too. Just search for a related recipe or food in Foodista and use its widget. I hope to read more from you. Cheers!

Post a Comment

All Rights Reserved © 2012 Natalie Shields