Italian Plum Betty

Food & Wine
Fresh fruit makes for delicious desserts any time of year. Peaches or fresh figs also work well in this Betty recipe.


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1 pound Italian plums, pitted and cut into 1/4 -inch wedges
3 tablespoons sugar
1 tablespoon rum
2 large anisette toasts
1 1/2 tablespoons unsalted butter, melted
1 pint vanilla ice cream


Preheat the oven to 400.° Generously butter a 9-inch-round or 8-inch-square nonreactive baking dish. Toss the plums with the sugar and rum; arrange in the prepared dish in an even layer. With a rolling pin, crush the toasts in a bag to 1/4 -inch crumbs. (Or pulse in a food processor.) Toss the crumbs with the butter; scatter over the fruit. Bake for about 15 minutes until the plums are soft and the top is golden. Serve warm or at room temperature over ice cream.

Created date

June 2004