Caramel-scented Armagnac custard and roasted Italian plums . . .


Warming, caramel-scented Armagnac custard bathes fresh, barely-cooked Italian plums in this quick, simple dessert.







6 tbsp. granulated sugar

2 large eggs, separated

2 large egg yolks

1⁄2 cup Armagnac

1⁄2 tsp. kosher salt

1⁄4 tsp. vanilla extract

4 Italian plums, halved and pits removed

Confectioners' sugar, for dusting



    In a small saucepan, whisk 4 tablespoons granulated sugar with the 4 egg yolks and then stir in the Armagnac and salt. Place over medium heat, and cook, stirring constantly, until the custard is thickened, about 8 minutes. Remove the custard from the heat and stir in the vanilla.

    In a large bowl, whisk the 2 egg whites with the remaining 2 tablespoons granulated sugar until they hold soft peaks. Scrape the whites into the custard and fold until evenly combined.

    Heat the broiler. In an 8-inch round baking dish, arrange the plums cut side up and broil until heated through and beginning to brown, about 2 to 3 minutes. Remove the dish from the broiler, spoon the custard over and around the plum halves, and return to the broiler until the custard turns golden brown, about 2 minutes.

    Dust the plums and custard with confectioners’ sugar and serve hot right from the dish.


Source: Saveur