2 pounds red plums, halved and pitted
1/3 cup plus 2 tablespoons granulated sugar
2 tablespoons Cognac or brandy
1 tablespoon potato or corn starch
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into small pieces
1/3 cup whole milk
1 large egg, beaten
Preheat oven to 350 degrees F.
Combine plums, 1/3 cup sugar, and Cognac in a large bowl. Let macerate for 10 minutes.
In a small cup, combine potato starch and 2 tablespoons of the plum
liquid; stir until smooth. Pour back into bowl and stir to combine.
Pour plums and all their liquid into a 10-inch glass pie dish.
In a large bowl, combine flour, baking powder, 2 tablespoons sugar, and salt. Mix together with a whisk to aerate
Add butter and work with a pastry blender until mixture resembles course meal.
Make a well in the center. Add milk and egg. Mix until dough comes
together. A little more milk can be added if mixture is too dry.
Spoon dollops of dough over the plums, making about 6 to 8 lumps. Place
the dish on a rimmed baking sheet to catch any drips. Set in the oven
and bake until plums are bubbling and top is light golden, about 45
minutes.
Yield: 6 to 8 servings.
- Recipe courtesy of Gastronomer's Guide.