Chef: Desiree Baird, DANCIN Vineyards
Wine Pairing: Luna Notte Oregon Port Style Barbera
Ingredients
- Butter 1/2 cup (1 stick), melted, plus extra for greasing
- Plums 12, pitted and chopped (about 4 cups)
- Granulated Sugar 1 cup (divided)
- Ground Cinnamon 1 1/2 tsp
- Vanilla Extract 1 1/4 tsp
- All-Purpose Flour 1 cup
- Baking Powder 1 1/2 tsp
- Salt 1 tsp
- Egg 1, beaten
- Vanilla Bean Ice Cream to serve
Cook It
- Preheat oven to 350ºF. Lightly butter six (6-oz) ramekins and place on a baking sheet.
- In a bowl, combine plums, 1/4 cup sugar, cinnamon, and vanilla. Divide mixture among the prepared ramekins.
- In another bowl, whisk together flour, baking powder, salt, and the remaining 3/4 cup sugar. Add egg and melted butter and mix until combined. Divide topping over the plums.
- Bake for 30 to 40 minutes, until topping is evenly and lightly browned and plums begin to bubble. Let cool slightly.
- Top each with a small scoop of ice cream and serve.
While there are many fruits that make their way into cobblers and crisps, plums offer the perfect balance of sweet and tart. Still, if you don’t have plums, you can substitute 4 cups of any other fruit. Cherries, blackberries, or even a trio of blueberries, blackberries, and raspberries would all be delicious with the brambly fruit flavours of the Luna Notte Oregon Port Style Barbera.
Recipe copyright © 2023 by DANCIN Vineyards.
