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1
Preheat oven to 325 degrees F.
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2
Split plums and remove seeds.
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3
Place skin side up in a baking dish.
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4
Split vanilla bean in half and scrape out seeds, mix with sugar until distributed throughout.
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5
Pour evenly over plums and add vanilla pod.
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6
Bake until plums are very soft.
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7
This may take 1 hour, depending on the variety of the plum.
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8
Check every 15 minutes.
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9
Remove the fruit and reduce the liquid in a saucepan until it is a syrup-y consistency.
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10
The fruit and sauce may be prepared the day before serving.
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11
Lemon Pound Cake: Cream butter and 4 cups sugar until light and fluffy.
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12
Scrape the bowl and add egg yolks, scraping between additions.
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13
Add lemon juice and zest, scraping again.
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14
Add sifted dry ingredients, alternating with buttermilk.
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15
Whip egg whites with 4 ounces sugar until soft peak, and fold into batter.
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16
Scoop into prepared pans and bake until an inserted skewer shows no remaining batter on the skewer.
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17
Do not open oven for the first 20 minutes or cakes may collapse.
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18
Cool slightly in pans, then turn over onto parchment paper to fully cool.
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19
May be frozen after completely cool, wrapped well in plastic wrap.
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20
Assembly: Cut cake into slices.
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21
Warm plums and sauce.
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22
Place cake on serving plate, arrange 3 plum halves, and some of the sauce.
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23
Just before serving, add a scoop of ginger ice cream (or your favorite).
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24
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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25
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
