INGREDIENTS

INSTRUCTIONS

FOR THE FLAN
FOR THE TOPPING
* Note: Italian plums are in season in the fall. Other plums-or another
fruit-may be substituted, but may not be as sweet. Sugar them to taste. 1.
Sift flour into a bowl and make a well in the center. Place yeast and 1
tablespoon sugar in the well. Add the milk and stir to dissolve the yeast
mixture. Cover the bowl and set aside for 20 minutes. 2. Add the melted
butter, egg, salt, lemon and orange zests and remaining sugar. Stir the
mixture to make a soft dough. Turn out dough onto a lightly floured surface
and knead until smooth and elastic. Place dough in a greased bowl and
cover. Let rise until doubled in size, 1 to 1 1/2 hours. 3. Punch down
dough and roll or pat it to fit a greased, 15-by-12-inch jellyroll pan. Cut
the plums in half and place them on top of the dough in rows, overlapping
the fruit if necessary. 4. Prepare the topping by combining the flour,
sugars and spices in a bowl. Add the butter and stir until the mixture
resembles coarse crumbs. Sprinkle topping evenly over the plums. Set aside
to rise for 30 minutes. 5. Heat an oven to 375 degrees. Place jellyroll pan
in the center of the oven and bake for 30 to 35 minutes, or until plums are
soft. MC formatting by bobbi744@sojourn.com
NOTES : Yield: Ten to twelve servings. Recipe by Ayelet Danino of Viv Cafe,
Glencoe.
Recipe by: Abby Mandel, Chicago Tribune Posted to MC-Recipe Digest V1 #739
by Roberta Banghart <bobbi744@sojourn.com> on Aug 13, 1997

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