1/2 pk (17 1/4 oz size) frozen 1 1/2 lb Plums, halved, pitted,
-puff pastry, thawed (l -sliced
-sheet) -l/4 cup + 2 Tbs. sugar
2/3 c Toasted sliced almonds, 1 ts Grated lemon zest (colored
-finely chopped -part of peel)
1 Preheat oven to 400!F On lightly floured surface, roll pastry
sheet to 14 X 12 in. rectangle. With sharp knife, cut off 2 in. from
long side to make a 12-in. square; cut 14 x 2-in. strip lengthwise
into four l/2-in.-wide strips. Brush edges of pastry square with
water; attach a pastry strip on top of each edge, pressing gently and
trimming to fit. Place on baking sheet.
2 Sprinkle almonds over pastry (not over strips). 3
3 In bowl, combine plums, 1/4 Cup sugar and the lemon zest; toss to
combine. Arrange plums, overlapping, in rows over almonds; reserve any
juices from plums. Sprinkle plums with remaining 2 Tbs. sugar. Bake
20 to ZS minutes or until browned and bubbly. Brush top with any
reserved plum juices. Serve warm or at room temperature.
Makes 9 servings. Per serving: 222 calories, 4 g protein, 35 g
carbohydrate, 8 g fat, 5 mg cholesterol, 21 mg sodium.
From the files of Al Rice, North Pole Alaska. Feb 1994
Yields
1 servings