Smaller than regular plums, you may have recently noticed Italian prune plums’ reappearance at the market. We adore them. But unlike most plums that are best eaten raw, these small, firm-fleshed fruits are slightly tart and are better cooked because their flavor and texture concentrates. We recently found them fresh at the market and decided to try something new – a quick and easy weeknight dish which requires few ingredients and little time. A new fall favorite.
Note: Marion Burros, a longtime writer for The New York Times, first published her original recipe for Plum Torte in 1981. Revered by so many, the recipe was reprinted year after year in the fall when Italian prune plums are in-season.