The plum torte... and a plum crumble.
Marian Burros has a piece on fall cooking in Wednesday's NYT Dining & Wine section.
The accompanying recipes include the one for her original plum torte (made famous on this board by galleygirl) as well as a new one for a plum crumble that she says is even better than the torte.
Plum torte recipe: http://www.nytimes.com/2005/09/21/din...
Plum crumble recipe: http://www.nytimes.com/2005/09/21/din...
I made the plum crumble (using 12 plums, not 2 as mistakely written in the paper) this morning and it is really, really delicious! I didn't put it the candied ginger because I didn't have any lying around and was also fraid the gingeriness would overwhelm the plums. It was super-delish--and very easy to throw together.