This classic, creamy French ice cream, studded with Armagnac-soaked dried plums, is perfect for a special occasion. Serve with Dried Plum Financieres, or with your favorite pound cake recipe.
Chef Gale Gand of Tru, in Chicago, adds dried plums to her decadent chocolate desserts. Gand, who loves cooking with these sweet, chewy nuggets of flavor, adds them because they provide a delicious layer of fruitiness to her recipes.
Tender almond financieres are a classic French pastry. Serve with Armagnac ice Cream.
These puff pastry-based galettes couldn't be simpler--or better! Serve warm, with a cup of herb tea.
For a deliciously different gratin, layer potatoes with port-steeped dried plums, pour over nutmeg-scented half-and-half and bake until tender and golden. Perfect with roasted meat or poultry.
An initial simmering renders much of the fat from the duck and creates a rich stock that forms the basis of the sauce. Dried plums and pearl onions are a natural pairing with the crisply roasted duck.