copyright Art of Living, PrimaMedia,Inc 2017
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“Life’s a pudding full of plums” W.S Gilbert
It’s that time again..time for fresh plums and plum crostata..hurry they won’t be here for long…
for 8 people
*1 lb of Italian plums
*2 egg whites
*1/4 cup sugar
*2 tblsps apricot marmalade
*1 tblsp pinoli nuts
*powdered sugar for dusting on top
*peel of 1 lemon grated
*1 tblsp butter
¼ cup finely ground almonds
Arrange pie crust in buttered pie pan. With a fork, puncture bottom of crust. Wash and dry the plums. Cut into thin slices.
Mix the ground almonds, lemon peel ,sugar and egg whites until it is a creamy mixture and forms soft peaks. Preheat oven to 380 degrees.
Brush pie crust with apricot marmalade. Pour in the almond and egg white mixture. Level the mixture with a small table knife. Decorate with plum slices and place the pinoli nuts around plum slices. Cook for 30-35 minutes. When cool dust with powdered sugar and serve.