Italian prune plums or sometimes called Empress plums, are different from the traditional round red and black skinned plums we see in the grocery stores. Sporting a dusky purple skin and a tart, lemony green flesh, these European fruits are ripe for harvest by the end of August to the beginning of September. This particular plum is prized throughout Germany and plays a big role in the German kitchen. Although it has a bit of a sour taste, it is very versatile in making juice, jam, cakes, dumplings as well as Slivovitz — a famous Schnapps.
I remember my mother making these plums as a stewed fruit to be served with yeast dumplings ( see my blog on German Hefekloesse from Nov. 6/2016).
Now that the Italian plums have come into season, I’m taking this opportunity to bake some for our dessert today. Top them with a nice simple crumble mixture, bake and serve hot. Of course, what would they be without ice cream!