This recipe also yields a ruby red syrup that you can be drizzled on gelato, pancakes or waffles, and even incorporated into cream cheese for delectable french toast sandwiches.
A friend gave us a bag of really beautiful plums that grew on the tree in his yard. I already had some papaya at the house, and mixing the two of them together made a fine dessert that also doubles as a breakfast pastry.
This dessert is not very sweet, so if you want more sugar, simply add more. It won’t hurt the results at all.
If you want the juices to be more of a sauce consistency, like you would put in an American style pie crust, simply up the amount of cornstarch to 1 T.
Otherwise, follow the recipe as it is. Enjoy it plain, with ice cream, with powdered sugar, with vanilla sauce, or with whipped cream. It’s really good with coffee, and it also tastes fabulous with honey drizzled on it.
Sweet and Tart Easy Plum and Papaya Puff Pastry
Preheat oven to package directions for puff pastry
8 fresh plums, sliced about 1/2 inch thick and (obviously) pitted, you don’t have to peel them
2 cups sliced fresh papaya, about 1/2 inch thick
1/4 C + 1 T raw sugar (plus some more for sprinkling on the crust)
1/4 t pink salt
1/2 t cinnamon
1/4 t nutmeg
1 1/2 t corn starch
1 egg beaten, or some melted butter
Cut the fruit and put in a bowl. Add the sugar, and the spices, and the salt, and mix. Let sit for a little bit. The salt and sugar are breaking down the cell walls, so even a not so juicy fruit will start to release the liquids from the cells. Once the liquid from the cells is released, and the sugar mixes with it, it will be super tasty. The longer you let it sit, the tastier it is.
Line a baking sheet with oven paper.
Ponder life if you’re short on time, otherwise, let it sit for a while. You can actually let it sit overnight with no problems.
Pour the fruit and it’s juices into a pan and cook for over low heat for about 5 – 8 minutes. If it sat overnight, then 5 minutes is probably ok.
Mix the cornstarch with a bit of water to make a slurry, and whisk into the fruit mixture. Let it thicken for a couple of minutes. I like to run my finger along the wooden spoon and see it make a mark. A thickness like the thickness of maple syrup for pancakes.
Take off heat and let cool for a little bit.
Roll puff pastry onto the paper lined pan.
Strain the liquid out of the fruit mixture (reserve the liquid) and ladle the fruit into the puff pastry.
Fold into an envelope shape, make and make a few slits on the top for heat ventilation. Brush the beaten egg onto the top and sprinkle with some sugar. Cook according to puff pastry package instructions.
Let cool down before you cut. Served best at “still warm from the oven”, or room temperature.
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