Ingredients with Measurements:
- 4 cups of fresh pigeon plums, pitted and sliced
- 1/2 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1 tablespoon of lemon juice
- 1/2 cup of water
- 1 cup of all-purpose flour
- 1/4 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/4 cup of unsalted butter, chilled and cubed
- 1/4 cup of milk
- 1 large egg, beaten
Special equipment needed:
- 9-inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the sliced pigeon plums, 1/2 cup of sugar, 1/4 cup of flour, cinnamon, nutmeg, salt, lemon juice, and water. Mix well and pour into the baking dish.
3. In a separate mixing bowl, combine 1 cup of flour, 1/4 cup of sugar, baking powder, and salt. Mix well.
4. Add the chilled and cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
5. In a small mixing bowl, whisk together the milk and beaten egg. Add the milk mixture to the flour mixture and stir until just combined.
6. Drop spoonfuls of the dough mixture over the pigeon plum mixture in the baking dish.
7. Bake for 35-40 minutes or until the topping is golden brown and the filling is bubbling.
8. Remove from the oven and let cool for 10 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 308
- Fat: 9g
- Carbohydrates: 56g
- Protein: 4g
- Fiber: 3g
- Sugar: 37g
- Sodium: 222mg
Substitutions for ingredients:
- Pigeon plums can be substituted with any other type of plum or fruit such as peaches, apples, or berries.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version of the recipe.
- Granulated sugar can be substituted with honey or maple syrup for a healthier version of the recipe.
Variations:
- Add chopped nuts such as pecans or walnuts to the topping mixture for extra crunch.
- Add a teaspoon of vanilla extract to the topping mixture for extra flavor.
- Use brown sugar instead of granulated sugar for a richer flavor.
Tips and tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky topping.
- Don't overmix the dough mixture or it will become tough.
- Serve with a scoop of vanilla ice cream for a delicious dessert.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Dust with powdered sugar before serving for a pretty finishing touch.
Garnishes:
- Top with whipped cream or a dollop of yogurt for a creamy finish.
- Sprinkle with cinnamon or nutmeg for extra flavor.
Pairings:
- Serve with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
- Serve with a side of vanilla ice cream or whipped cream for a decadent dessert.
Troubleshooting advice:
- If the topping is not browning evenly, rotate the baking dish halfway through the cooking time.
- If the filling is too runny, add an extra tablespoon of flour to the filling mixture.
Food safety advice:
- Make sure to wash the pigeon plums thoroughly before slicing and pitting them.
- Store any leftovers in the refrigerator to prevent spoilage.
Food history:
- Pigeon plums are a type of small, tart fruit that are native to the Caribbean and Central America.
Flavor profiles:
- The pigeon plum filling is sweet and tart, while the topping is buttery and slightly sweet.
Serving suggestions:
- Serve warm with a scoop of vanilla ice cream or whipped cream for a delicious dessert.
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