simplequietmodern

For years I have waited for the late summer harvest of Italian plums ( or prune plums if you know them that way) and the annual treat that has become tradition…Plum Torte. I’m not sure where the original recipe came from ( I suspect the New York Times) but my friend  L  has been baking them up, wrapping them up and freezing them up for more years than I care to count. I remember on many  night  flights back home to Los Angeles I would be guarding one of these…frozen solid, double wrapped for travel..in my carry on duffel. Upon arrival it was conveniently thawed. I would brew up a pot of Cafe Verona, cut myself a slice ( or two ) and watch the California sunrise. I’m not sure I have even made this more than once or twice because I am always blessed from L’s September stash. But today, as I haven’t run into any choice  plums at the market I am trying it with figs as my substitute. They may lack the sweet tartness that is characteristic of the plums but with a squeeze of lemon juice I think they will fill in nicely.

For the original New York Times recipe: http://www.nytimes.com/2005/09/21/dining/216frex.html?_r=0

OK… I will admit that while this fig version is good, keep an eye out for the plums and hold out if you can. Sometimes there is really nothing better than the original.