When you bite into one, the first taste is a burst of honey-like sweetness.

The Green Gage plum or prune Reine-Claude has a deep green skin and soft, yellow, succulent flesh. It is probably the best plum in the world for eating but homemade jam or ice cream would be a close second.

I'm making dessert for a dinner party tomorrow night and have chosen a plum torte recipe that I found the other day. It calls for little purple plums but I'm using Reine-Claude's. It should be fabulous!




Plum Torte

found on Epicurious.com

serves 8

3/4 cup PLUS 1 or 2 tablespoons sugar
8 tablespoons (1 stick) unsalted butter
1 cup unbleached all-purpose flour, sifted
1 teaspoon baking powder
2 eggs
Pinch salt
24 halves pitted Italian (aka prune or purple) plums
1 teaspoon ground cinnamon, or more

1. Arrange a rack in the lower third of the oven. Preheat the oven to 350°F.
2. In an electric mixer, cream the 3/4 cup sugar and butter. Add the flour, baking powder, eggs, and salt and beat to mix well. Place in a 9- or 10-inch ungreased springform pan. Cover the top with the plums, skin side down. Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
3. Bake for 40 to 50 minutes, until the center tests done with a toothpick. Remove and cool to room temperature or serve warm. Serve plain or with vanilla ice cream.

Help Note: The torte may be refrigerated or frozen for several months, well wrapped. To serve, return to room temperature and reheat at 300°F until warm.