September 9, 2009

Plum and Hazelnut Frangipane

I love love love the sweet/sour of plums.  When they're baked with their skins on they soften and the flesh sweetens just enough to be the perfect foil to the tartness of the skin.

Combined with a minimally-sweetened hazelnut frangipane, they represent to me the pinnacle of fall desserts, before we settle into the long stretch of pear and apple.


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