Sweet-tart plums become caramelized and tender when baked into a puff-pastry crust.
Preheat oven to 400 degree. Cut out four 4-inch circles frompuff pastry, and transfer to a parchment-lined baking sheet.Freeze for 15 minutes.
Meanwhile, heat butter and sugar in a 12-inch saute panover medium heat, stirring constantly, until butter melts. Addplums and salt, and cook, stirring frequently, until plums beginto soften, about 10 minutes. Remove from heat, and addbrandy. Return to heat, and swirl pan until alcohol cooks off,about 1 minute.
Divide plums, cut sides down, and pan juices among four10-ounce ramekins. Top each with a puff pastry circle, andbake until edges are bubbling and tops are golden, about40 minutes. Let cool for 5 to 10 minutes. Carefully turn out intoshallow bowls, and serve each with a dollop of sour cream.