3/4 c Plus 2 tablespoons sugar
2 tb Cornstarch
1 tb Quick-cooking tapioca
1/4 ts Plus 3/4 teaspoon ground
-ginger
1/4 ts Cinnamon
2 lb Red or black plums; pitted
-and sliced 3/8-inch thick
-(6 cups)
Biscuit dough (previous
-recipe), patted into any,
-shape
1 tb Unsalted butter; melted
GARNISH
Vanilla ice cream; or
-whipped cream
Preheat oven to 450 degrees. In a large bowl, whisk together 3/4 cup of the
sugar, the cornstarch, tapioca, 1/4 teaspoon of the ginger and the
cinnamon. Add the plum slices and toss gently to coat. Lightly butter the
inside rim of six 1 1/2-cup ovenproof ramekins or baking cups. In a small
bowl, combine the remaining 2 tablespoons sugar and 3/4 teaspoon ginger. On
a floured surface, roll out the Biscuit Dough 1/8-inch thick, lightly
flouring the dough if necessary. Using a round cutter that is 1/2-inch
larger than the ramekins, cut out 6 rounds. Cut small decorative shapes
from the dough scraps for appliques if desired.
Stir the plums and spoon them and their juice evenly into the ramekins;
they should be about three quarters full. Place a round of dough over each
ramekin, tucking the excess inside the rim. Press the dough gently to
adhere to the rim. Brush the top of the dough with the melted butter.
If using , affix the appliques on the top and brush them with butter.
Sprinkle the top of each pie with about 1 teaspoon of the ginger-sugar.
Using the tip of a sharp knife, slice a few vents in the dough. Place the
ramekins on a baking sheet, making sure they don’t touch one another. Bake
for 20 minutes, then lower the temperature to 350 degrees and bake for 15
minutes longer, or until the tops are nicely browned and the filling is
bubbling. Transfer the ramekins to a rack to cool for 30 minutes. Serve
warm with ice cream or whipped cream.
Yield: 6 servings
Yields
1 Servings