Pluots baked in muscovado sugar & floral olive oil

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Sweet Alchemy: Dessert MagicIf the Luscious Raspberry takes the feminine lead in this book, then this dessert would certainly star in the masculine role. The flavors in this dessert are masculine yet refined and deeply complex, like a great, handcrafted cologne. Roasting the pluots accentuates their tartness and their explosive, juicy qualities; and the sprinkling of Caribbean muscovado sugar brings in a certain depth and maturity. All this harmonizes with the roasted, nutty, and spiced flavors of the mirliton cake. If you serve this seasonally with the Blackberry & Lemon Verbena Soda, you can imagine yourself in the 1950s chatting with Mark Twain about Paris.

  • Yield: 3 to 4 Servings


  • Spiced Hazelnut-Almond Mirliton Cake
  • ½ recipe Crème Fraîche Chantilly
  • ½ recipe Pluots Baked in Muscovado Sugar & Floral Olive Oil, quartered
  • 1 recipe Blackberry & Lemon Verbena Soda
How to Make It
  1. Cut the cake into small cubes. Coat one half of the inside of your serving bowls with a smear of chantilly
  2. Place two or three of the pluot pieces in the bowls, cut-side up.
  3. Top with the cake cubes. Serve accompanied by glasses of Blackberry & Lemon Verbena Soda.

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