Joanne Yolles’s Delectable Plum Tart Is A Winner!
Joanne Yolles has long been my colleague, friend and baking buddy. Read more…
Joanne Yolles’s Delectable Plum Tart Is A Winner!
Joanne Yolles has long been my colleague, friend and baking buddy. Read more…
I have to share this easy-as-pie and truly delectable recipe for baked peaches and plums. I came up with it recently after buying yet another basket of exceptionally juicy and tasty peaches (it’s been a good year) at the supermarket for a mere $2.99. The medium-sized purple plums (don’t use the too-tart-for-this smaller prune plums) were also in season and on sale so this combo is a natural.
Somehow, baking these two tender fruit with just a little lemon juice and not too much sugar (I use the golden brown organic cane sugar sold in health food stores and some supermarkets) brings put their luscious flavour and enhances the sensational colours. Serve warm with your favourite ice cream.
Btw, I’ve made extra batches and am storing them in the freezer to brighten up and sweeten meals in the dark winter days and nights ahead. Read more…
Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.