Makes 4-6 servings.
Towards the end of the summer season, in September and October, I like to make this not sweet, gluten free dessert, which can be assembled and refrigerated at any time and then baked as needed.
INGREDIENTS:
1 ¾ pound Italian plums, about 25
¼ cups sugar
1 tablespoon cognac or fruit flavored brandy
TOPPING INGREDIENTS:
1 ¼ cups walnuts, about 4 ounces
3 tablespoons extra virgin olive oil
3 tablespoons sugar
1 teaspoon cinnamon
PREPARATION:
Preheat the oven to 400F
Grease an oven proof dish (10 x1 ½ ) with olive oil.
Rinse, dry, pit and cut the fruit into quarters. Place in a bowl and toss with the sugar and brandy.
Spread the fruit in the dish.
In a food processor fitted with the steel blade chop the nuts coarsely. Transfer to a dish, add the olive oil, sugar and cinnamon. Combine.
Sprinkle evenly over the fruit and bake for about 25-30 minutes, until the fruit is almost soft.
