- 3/4 cup Plum Compote
- 3/4 cup leftover polenta
- 1/2 cup greek yogurt
- slivered almonds
- reheat polenta in microwave or on stovetop
- top with yogurt and plum compote
- sprinkle with cinnamon, honey and slivered almonds
© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.
A couple of weeks ago we went to the swap meet and thought it was a good idea to buy five pounds of plums before trying them. They were chalky and gross and never ripened. Luckily, I am quite the problem solver especially when it comes to all things food related. In one of the most magical transformations I’ve ever participated in, plum jam was created.
- 10 plums (don’t worry if they’re unripe and tasteless, it’ll be better if they are tasty but it’s not absolutely necessary as evidenced by the swap meet fiasco)
- juice of 1/2 a lemon
- 1 tbsp honey
- 2 tsp cinnamon
- Slice plums and heat, covered, on medium-low heat with lemon juice.
- Let cook undisturbed for 10 minutes, then stir in honey and cinnamon
- tilt lid up to let out some moisture and continue to cook, stirring occasionally until desired consistency is reached
This jam is great on toast, yogurt or cottage cheese as well. I think I am going to make baked brie w/ it tomorrow night. This tart was a wonderful and easy dinner/dessert. Puff pastry is a great pantry (er freezer) staple to have on hand because of its’ versatility and scrumptious-ness.
plum jam, goat cheese tart:
- 1 sheet puff pastry
- 1 cup plum jam (link)
- 1/2 cup goat cheese
- pre-heat oven to 400°F, thaw puff pastry and roll out on lined baking sheet
- poke middle with a fork, leaving a 1 inch border, sprinkle with 1/2 the goat cheese and bake at 400° F for 10 minutes or until it starts to turn gold
- remove and spread the jam in an even layer over the middle part then sprinkle the rest of the goat cheese on top, continue baking, about 1o minutes, or until cheese melts and crust turns golden
© 2014, domenicadreamsofcalamari. All rights reserved.