Roasted Plum Pistachio Custard Pastries Recipes

PISTACHIO PLUM CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside.
• For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top.
• Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating.

ROASTED PLUM & PISTACHIO CUSTARD PASTRIES

Steps:

• The night before you make the pastries, wrap 120g butter in foil and freeze until solid. Combine the flour, icing sugar and ¼ tsp salt in a large bowl. Add the chopped butter and rub into the flour mixture until it resembles fine breadcrumbs. Stir in 7 tbsp very cold water (if it still seems a little dry, add an extra 2 tbsp). Lightly knead the dough until it just comes together, then roll out on a lightly floured surface into a rectangle. Using a coarse cheese grater, grate half the frozen butter over the middle and bottom thirds of the pastry. Fold down the top third and fold up the bottom third, as if folding a letter. Turn the pastry 90 degrees and repeat with the rest of the frozen butter. Wrap and chill for at least 30 mins.
• Put 75g of the pistachios in a heatproof bowl. Cover with boiling water, then leave to soak for 5 mins. Drain, tip into a food processor and blitz for 5-10 mins until you have a smooth paste. Set aside.
• Put the milk and double cream in a small pan set over a medium heat. Bring to a simmer, then remove from the heat. Whisk the egg yolks, caster sugar and flours together in a bowl. Gradually whisk in the milk mixture in several additions, then pour into a clean pan set over a low heat. Cook, stirring continuously, until the custard is thick. Simmer for 2 mins more, then stir in a small pinch of sea salt. Transfer to a bowl and leave to cool. Once cooled, tip into a food processor with the pistachio paste and blitz until smooth. Put in a bowl and set aside.
• Heat the oven to 200C/180C fan/ gas 6. Put the plums in a roasting tin, cut-side down. Sprinkle over the sugar and vanilla. Roast for 15 mins until softened but holding their shape. Set aside to cool. Turn the oven up to 220C/200C fan/gas 8.
• Roll the chilled pastry out on a lightly floured surface to a rectangle of about 38 x 24cm. Trim the sides with a sharp knife, then cut the pastry into eight 11 x 10cm rectangles. Score a 1cm border around each, then put on a baking tray lined with baking parchment (you may need two trays). Brush with the beaten egg, then chill for 15 mins. Bake for 20 mins. Push down the centres, then pipe or spoon in the pistachio custard and top each with a plum half. Bake for 10-15 mins more. Finely chop the rest of the pistachios and scatter them over the warm pastries. Leave to cool completely before serving.

ROASTED PLUM CHUTNEY

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy.
• Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers.

SPICY OVEN-ROASTED PLUMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
• Place the plums, cut-side up, in a single layer in the baking dish.
• Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
• Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

ROASTED PLUM STRUDEL

Steps:

• Preheat oven to 400 degrees. Cut plums in half, and remove pits. Cut halves into 1-inch pieces. In a medium bowl, combine plums, lemon juice, sugar, and cinnamon, and toss well.
• Divide plum mixture in half, and arrange in two 9-by-13-inch glass baking dishes. Roast, stirring occasionally with a wooden spoon, 25 to 30 minutes. Plum juices will reduce to a glaze during roasting. Remove plums from oven, and cool completely. Recipe can be prepared to this point 1 day ahead.
• Unroll phyllo; cover unused portion with a damp kitchen towel as you work to prevent it from drying out. Cover work surface with parchment paper. Place a sheet of phyllo on parchment; brush evenly and lightly with melted butter. Cover with another sheet of phyllo, and brush again with butter. Sprinkle half the pistachios over this layer. Repeat process with two more layers of phyllo and remaining pistachios, then top with two more layers of buttered phyllo.
• With the long side of the pastry toward you, spoon cooled plums along its length, 1 inch from the edge nearest you. Using the parchment to help you, gently roll up dough to encase the plums. Don't roll the pastry too tightly.
• Brush strudel lightly with butter, and carefully lift it onto a large baking sheet. Bake until pastry is golden brown and fruit is bubbling, 35 to 40 minutes. Let cool on pan for at least 20 minutes; use two spatulas to transfer to a serving platter. Serve warm or at room temperature, cut into slices.