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Martha's Plum Dessert

This delicious plum dessert recipe is courtesy of Martha Stewart.

  • Servings: 6
Martha's Plum Dessert

Source: The Martha Stewart Show, September Late Summer 2007

Ingredients

  • 2 tablespoons butter, chilled, cut into small cubes, plus more for bowls
  • 3 firm, ripe nectarines, halved lengthwise and pitted
  • 24 small plums, halved lengthwise and pitted, preferably Italian
  • 2 tablespoons Vanilla Sugar
  • Vanilla ice cream, for serving
  • Crisp Puff Pastry Tops

Directions

  1. Preheat oven to 350 degrees.

  2. Generously butter six 3 1/2-cup ovenproof bowls. Place one nectarine half, cut side down, in the center of each bowl. Arrange 8 plum halves, cut sides facing up, around each nectarine half. Sprinkle each bowl with 1 teaspoon vanilla sugar. Dot fruit with butter.

  3. Place bowls on a parchment lined baking sheet. Bake until fruit is juicy and softened, about 30 minutes. Transfer bowl to a wire rack to cool.

  4. To serve, place a large scoop of ice cream in each bowl. Top each with a crisp puff pastry top. Serve immediately.

Reviews (6)

  • mrarenick 4 Mar, 2008

    Laurie D--just roll it to the size Martha's recipe recommends.

  • mrarenick 4 Mar, 2008

    Hi, Sherry, Ruth Ann here in FL. You buy puff pastry in the freezer case at the grocery. I buy Pepperidge Farm. It is diffy to make. Enjoy!

  • LAURIED 4 Mar, 2008

    We bought frozen puff pastry, but I think we rolled it to thin.
    Is there a certain thickness it should be?

  • Marilyn_White 4 Mar, 2008

    of coarse I mean without making a mistake..... opps

  • Marilyn_White 4 Mar, 2008

    The recipe looks like something I can serve with making a mistake, I would like the puff pastry directions to add this wonderful touch , it looks delicious and makes a great presentation. Thanks for the ideas and keep them coming.....Lyn

  • Sherry2 4 Mar, 2008

    This recipe is great but I would like to get the directions for the puff pastry.
    They looked delicious and definitely want to include this.

    thanks

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