Plum Financiers
Ingredients
For the financiers
- 13 ounces confectioners’ sugar
- 5 ounces almond flour
- 5 ounces all-purpose flour
- 11 ounces egg whites
- 11 ounces brown butter
- 6 plums
For the Sauce
- 4 plums, pitted and chopped
- 1 cup sugar
- 2 cups merlot wine
- 2 teaspoons fresh ground cinnamon
- Ice cream, for serving (optional)
Instructions
FOR THE FINANCIERS
To make brown butter, cook the butter in a skillet over medium heat until light brown, then remove from heat.
FOR THE SAUCE
To make the financiers: In a large bowl, whisk together the confectioners’ sugar; almond flour; all-purpose flour; egg whites and brown butter and chill overnight in the refrigerator. Preheat the oven to 400°F. Place eight 3-inch ring molds on a parchment-lined baking sheet or use a 12-cup muffin pan. Fill each ring mold or muffin cup halfway with batter. Pit and thinly slice the plums, and arrange the slices in a neat layer on top of the batter in each of the molds, using about half a plum for each ring mold or one-third plum for each muffin cup. Bake for about 30 minutes or until golden brown. Remove from the oven and set aside to cool slightly To make the sauce: Combine all the sauce ingredients in a medium saucepan over low to medium heat. Cook until the plums are soft, approximately 30 minutes, then transfer the mixture to a food processor and puree until smooth. Spoon the sauce over the financiers and serve with vanilla ice cream if desired.
Notes
Courtesy of Chef Alexander Cormier of Broadmoor Restaurant in Lambertville
