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Italian Plum Betty
© Eric Wolfinger

Italian Plum Betty

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Peaches or fresh figs also work well here.

Plus: More Dessert Recipes and Tips

  1. 1 pound Italian plums, pitted and cut into 1/4 -inch wedges
  2. 3 tablespoons sugar
  3. 1 tablespoon rum
  4. 2 large anisette toasts
  5. 1 1/2 tablespoons unsalted butter, melted
  6. 1 pint vanilla ice cream
  1. Preheat the oven to 400°. Generously butter a 9-inch-round or 8-inch-square nonreactive baking dish. Toss the plums with the sugar and rum; arrange in the prepared dish in an even layer. With a rolling pin, crush the toasts in a bag to 1/4 -inch crumbs. (Or pulse in a food processor.) Toss the crumbs with the butter; scatter over the fruit. Bake for about 15 minutes until the plums are soft and the top is golden. Serve warm or at room temperature over ice cream.


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