Contributed by (Adapted from www.care2.com)

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Ingredients

12 firm, ripe Prune plums, halved and pitted, then sliced into crescents
4 Tbs Sugar
1 tsp Cinnamon
1/2 tsp freshly-grated Nutmeg
2 Tbs unsalted Butter, cut in to small pieces
Dough for one pie crust, thawed but refrigerated at least 30 minutes

Instructions

Preheat the oven to 350°F. Butter a large baking dish and cookie sheet and set aside. In a large
mixing bowl, sprinkle the plums with 3 tablespoons of the sugar, the cinnamon, and nutmeg and toss to
coat evenly. Transfer to the prepared baking dish and dot with the butter. Bake for 15 minutes.
Using a slotted spoon, transfer the plums to a large bowl. Pour the juice in the baking pan into a
small saucepan and reduce by one-half over medium-low heat, about 5 minutes. Roll out piecrust on a lightly floured work surface to about 1/4 inch thick. Transfer to the prepared cookie sheet and arrange the plums decoratively in overlapping concentric spirals starting about 2 inches from the outside edge and working your way in to the center. Fold the outside of the dough up and over to form a decorative edge. Brush pastry edge with cold water and sprinkle it with the remaining tablespoon of sugar. Bake until pastry is golden brown, 30 to 40 minutes. Remove from oven and let cool slightly. Drizzle top with reserved plum juice and serve warm with marscapone, crème fraiche, whipped cream, vanilla ice cream, or nothing at all.

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