Bringing together the contrasting properties of sweet and saltiness isn’t exactly a science of the culinary arts, but it is nevertheless a lesser experimented concoction, and one that always brings a tingling to the taste buds! So when a surplus of summery plums came my way, it was just that.
It’s fair to assume that dessert is one of favorite courses. Scratch that. Make it the only course that I’ve eaten by itself on more than one occasion. And fresh fruit, really fresh fruit, is perfect as the main ingredient.
Which is why I loved this recipe from Bon Appétit so much. The plum is the star, but a bit of sugar, honey, and tart black pepper go a long way to playing up the plum’s natural sweetness. The recipe calls for frozen puff pastry, but I think homemade is always a touch better if you have the time. I used a pastry recipe from a similar dessert, 1-1/4 c flour, 2 tbsp sugar, ¼ tsp salt, 7 tbsp unsalted butter cut into dry ingredients, 1 to 3 tbsp ice water, or until mixture forms.
Today is the last day of August, one of my favorite months in the year. Whatever that may mean to you, enjoy these last days of summer sunshine and flavor!