This week I had a wonderful dinner with a group of friends at Elements in Princeton. Our host Sandy and another guest, Susan, enjoyed a salmon entree with pureed satsuma plums, pine nuts, bok choy and ...
Boil the sugar; water and plums until soft but not mushy. Remove the stone and let cool. Crumble together with your hands. 600 grams flour, 500 grams castor sugar and 375 grams butter. Sprinkle over ...
This is a delicious recipe that is particularly suitable if you have access to the Satsuma Plum. Beat together butter, sugar and eggs. Add rest of ingredients and stir. Place this batter mixture in ...
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