Page 153 - A Literary Holiday Cookbook

Damson Plum and Pear Crumbles

with Meadowcream and Mint

Makes 1 9” x 13” pan (approximately 8 servings)

“There was bread and cheese aplenty at the dinner table, with some tasty vegetable soup, a
selection of pasties, a fine summer salad, plus damson and pear crumble for dessert, with
the option of a honeyed plum pudding.”
—Doomwyte

Damson plums can be difficult to find in most major chain grocery stores even while in
season, so this recipe uses damson preserves—much more widely available throughout the
year! Just be aware that some brands carry a warning that the preserves may contain pits.
Damson pits are notoriously difficult to remove from the raw fruit, so jam-makers often strain
them from the prepared preserves. This carries the risk of missing a few, so keep an eye
out for them while whisking the preserves in this recipe.

INGREDIENTS

For the Plum and Pear Crumble

4½ lb. ripe pears

1 cup damson plum preserves
3 tablespoons cornstarch

2 teaspoons lemon juice
½ teaspoon salt

½ cup rolled oats

½ cup brown sugar, packed
¼ cup flour

½ teaspoon cinnamon
½ teaspoon nutmeg

¼ teaspoon cloves

¼ cup unsalted butter, cold
½ cup chopped pecans