Ginger-Plum Crumble With Ricotta Creme
Ellise Pierce is the author of "Cowgirl Chef: Texas Cooking With a French Accent" (Running Press, $25)4 serving(s)
1-inch piece fresh ginger, minced (see note)
1/2 cup sugar
Juice of 1 lemon
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons plus 1/3 cup sugar
3 tablespoons flour
3 tablespoons ground pistachios, plus more for garnish
1/4 teaspoon cinnamon
9 ounces ricotta
Zest of 1 lemon
1. Preheat oven to 375 degrees and line a cookie sheet with foil.
2. Toss plums with the ginger, sugar, and lemon juice and divide among 4 jam jars that will hold at least 2 cups' worth of fruit.
3. Make crumble topping: With your fingers, mix the butter, brown sugar, 3 tablespoons sugar, flour, ground pistachios, and cinnamon and sprinkle on top of the plum mixture. Pop into the oven for 30 to 45 minutes or until bubbly.
4. While the crumbles are baking, whisk together the ricotta, lemon zest, and 1/3 cup sugar and refrigerate until time to serve.
5. Serve crumbles warm or at room temperature with a big spoonful of ricotta and a sprinkle of crushed pistachios.
Note: Cut away the ginger's tough skin and use your garlic press for fresh minced ginger.
Per serving: 646 calories, 15 grams protein, 120 grams carbohydrates, 16 grams fat, 49 milligrams cholesterol, 388 milligrams sodium, 7 grams dietary fiber.