Honey-Lavender Plum Gratin


In late summer, sweet and juicy stone fruits like plums are at their peak, and I look for simple ways to transform them into elegant desserts like this plum gratin. You may associate the word “gratin” with cheesy vegetable dishes, but gratins are also a delicious option for fruity desserts. Instead of a cheese sauce, this recipe uses a silky custard.

Dried culinary lavender blossoms contribute a delicate perfume to the custard, which marries deliciously with the plums. You can find culinary lavender in specialty stores, and in the bulk section of natural foods stores. However, if you don’t have lavender on hand, you can season the custard with cardamon (see Tip below), which is another special flavor pairing.

The custard needs to chill before serving, so plan your time according. However, it is also convenient because you can make the custard several days in advance and prepare the plums just before serving dinner. When you are ready for dessert, a quick pass under the broiler to caramelize the plums finishes the dish. With the delicate lavender aroma, you will be transported to the lavender fields of Provence—or closer to home, the beautiful lavender gardens at Bleu Lavande in Magog, Quebec.

Makes 4 servings.

Ingredients

Custard:

3/4 cup whole or 2% milk

1 teaspoon dried culinary lavender buds, plus more for sprinkling, if desired

2 large egg yolks

2 tablespoons mild honey

1 ½ teaspoons cornstarch

½ teaspoon vanilla extract

Fruit & Topping:

4 medium-size ripe black plums, quartered and pitted

2 tablespoons granulated sugar

Procedure

1. To make the custard: Heat the milk in a small heavy saucepan over medium heat until steaming and tiny bubbles form around the edges. Remove from the heat. Stir in 1 teaspoon lavender buds, cover and let steep for 30 minutes.

2. Pass the milk through a fine sieve into a medium bowl. Place milk in a small clean saucepan; reheat until steaming.

3. Whisk the egg yolks, honey, and cornstarch in a medium bowl until smooth. Gradually, add the hot milk mixture, whisking until blended. Return the mixture to the saucepan and place over medium heat. Cook, whisking constantly, until slightly thickened and starting to bubble gently, 1 1/2 to 2 minutes. (As the custard is stabilized with cornstarch, it can reach a gentle simmer.) Transfer to a clean medium bowl. Whisk in the vanilla. Place a sheet of dampened wax paper directly in the surface to prevent a skin from forming. Let cool for 30 minutes, then cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour. (The custard will keep, covered, in the refrigerator, for up to 2 days.)

4. To prepare the fruit and topping: Preheat the broiler. Coat a (3-cup) oval gratin dish or 4 individual gratin dishes with cooking spray. Spoon the custard evenly over the bottom of the gratin dish(es). Arrange the plums, skin side down, in a single layer over custard. Sprinkle the sugar evenly over the plums. Broil the gratin(s) until the plums are lightly caramelized, 5 to 8 minutes. Serve immediately. Lavender lovers can sprinkle a few lavender buds over their dessert.

 

Tip: No lavender? Substitute 1/2 teaspoon ground cardamom. Skip the step of infusing the milk with lavender buds (Step 1). Season the finished custard (Step 3) with ½ teaspoon ground cardamom.



Patsy Jamieson



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