Plu-enty of Posts

Sorry again about the delay in posts! This time it wasn't a lack of time or even lack of ingredients, but a lack of computer. Apparently, my laptop doesn't like it when my cat's fat, fluffy butt pushes ALL OF THE KEYS and tells it to do ALL OF THE FUNCTIONS. Also, it's pretty geriatric in computer years.

So for your patience, I give you two (TWO!) posts!

Ah-Ah-Ah!

#1) Plu-enty of PLUOTS!

Pluots, (or plumcots, apriplums or apriums) are the delicious love child of a plum and an apricot. . Actually, the fruit is a space love child of SCIENCE! Pluots (or plumcots...) were smushed together in a lab in the 1980's by a California botanist named Floyd Zaiger. It took many years of trial and error before the very delicate breeding process was realized the create this tasty science baby. Pluots have many names, and name will change depending on which fruit is the parent, and whether the child shows more plum-ish or apricot-y traits. I think my favourite names though is 'Dinosaur egg', as the mottled skin and bright pink center looks a lost world-y.

That doesn't look like an egg at all...

I decided to test out this tasty... thing... by preparing it as a DANISH. *om nom danish*

You can find the recipe I used here.

And as an extra special treat, I took pictures! With my phone! Phone pictures!

Here there are looking all delicious in a bowl.



...and here they are looking all delicious as DANISH!


The recipe recommends wating it for dessert or breakfast. I ate it mostly for breakfast. On a side note, I highly recommend you wait until it's completely cooled before nomming it, as the warm creamy cheese burned the roof of my mouth profusely.

I also ended up having WAY more pluoty filling than pastry, so I decided to get creative. I present, pluots... THE GLUTEN FREE REMIX! *wikki wah!*

1. Mix leftover pluot filling with blueberries from that container you found at the back of the crisper (yep, a little swishy but still good!)

2. Place mixture in an oven safe bowl (or go all communist and divide amoung many oven safe bowls. Ramekins even.)

3. Top the filling with sliced almonds tossed with a little butter and maple syrup. Dust with cinnamon. Feel free to get REALLY crazy and also crumble some brown sugar on that, but the filling is pretty sweet as it is.

4. Bake in the oven until the filling sets and the almonds are nice and toasty. (15-20 min-ish)

5. VOILA! Mini Pluot blueberry... almond..maple..cuppy thingys! IT'S FACE TASTY.



Post #2 is coming right up, so wait on baited breath!