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Prugne Addormentate (Sleeping Plums)Serves 6-8Μύ Ingredients Β½ quantity potato bread dough (Pane di Patate), after the first rise 6-8 plums, halved and stoned 200g/7oz (1cup) dark brown muscovado sugar 25g/1ozΜύ(2 tablespoons) cold, unsalted butter, cut into small pieces 150ml/ΒΌ pint (two thirds cup) double (heavy) cream 2-3 tablespoons grappa or vodka Method Preheat the oven to 200Β°C/400Β°F/Gas Mark 6. Grease a 23cm/9in round or square deep cake tin (not loose-bottomed) or ovenproof dish. Fit the bread dough into the tin or dish so that it covers the entire bottom of the dish. Press the plum halves, cut-side up, into the dough, then sprinkle the sugar over the plums and scatter the butter over the top. Mix the cream and grappa or vodka together and carefully pour it over the top. Bake in the oven for 25-30 minutes, or until the bread is cooked and the plums are bursting with their own juices. Remove from the oven and serve warm. Reproduced with the kind permission of Marlena di Blasi from her book, A Thousand Days in Venice: An Unexpected Romance, published by Virago Press Back to the recipe page |
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