All questions

marion burros' plum torte ;

I bought some prune plums to make this, however after being left on the counter, the plums are still not sweet. Should I make the torte anyways, perhaps grill the plums first, or look for a sweeter plum.My friends are looking forward to this!










asked by Helen Drezner over 1 year ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 348 views
Kenzi Wilbur
added over 1 year ago

Roast them! With a little sweetener. Here's a temp guide: https://food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

linzarella
added over 1 year ago

I made this with slightly underripe plums about a month ago, and it turned out great! the plums turned juicy and sweet while it was cooking. i wasn't expecting that to happen, but i was pleasantly surprised!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

caninechef
added over 1 year ago

I have observed the same thing with a different plum cake recipe. The Italian prune plums were nothing special to eat out of hand but cooked with a sugary topping they turned delicious.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

foofaraw
added over 1 year ago

I would wait 2-4 days (check everyday) more while leaving them on the counter, in paper bag, mixed with 2-3 apples. Warmer areas (like under the windowsill) also make them ripe faster.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

healthierkitchen
added over 1 year ago

Make it! It will still taste delicious. Use the slightly higher amount of sugar - I think she adjusted the recipe over the years to reduce the amount - the original has a range of 3/4 to 1 cup.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

amysarah
amysarah

amysarah is a trusted home cook.

added over 1 year ago

I've been making this for decades, with all degrees of plum ripeness - never fails. Raw prune plums are usually kind of meh; baking brings out their essential pluminess.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)