Plums are considered one of the first domesticated fruits--they're not found in the wild! There are many species and cultivated all over the world. I grew up with two plum trees in our backyard and helped my Mom make jam/jelly and cobblers with the produce. This recipe combines the sweetness of plums with the saltiness of pretzels. I also thought it went well with the main course of spinach manicotti, roasted asparagus, and kale salad--total Italian on this very warm day in the south!
Plum~And~Pretzel Cheesecake Pie
4 large plums, pitted and cut into 1/4-inch pieces
4 T firmly packed brown sugar
1/2 tsp. salt
1/4 freshly ground nutmeg
In a medium bowl, toss the plums with the remaining ingredients and let stand about 45-minutes, stirring every 15 minutes.
Preheat oven to 350F-degrees (180C).
2 cups of finely ground pretzels
10 T unsalted butter, melted
1/4 cup granulated sugar
Grind the pretzels in a food processor, then transfer to a medium bowl and stir in the melted butter and sugar.
Lower oven temperature to 325F-degrees (170C).
1 8oz. container (226g) mascarpone cheese, softened
4 oz. (113g) cream cheese, softened
2T firmly packed light brown sugar
1 large egg
1 tsp. Vanilla extract
1 T Orange Liqueur (I used Grand Marnier
1 T Orange zest
In a bowl, using a hand mixer, cream the mascarpone, cream cheese and brown sugar together until smooth. Add the egg, vanilla, Grand Marnier, and zest and beat until combined.
Drain the plums, reserving 1/4 cup for the glaze and arrange them on top, slightly overlapping in a circular pattern.
1/4 cup of reserved juices from the plums
1 T Grand Marnier
1/2 tsp. cornstarch
In a small saucepan, whisk together reserved juice, liqueur, and cornstarch. Bring to a boil over medium heat. Cook until slightly thickened. Brush over pie.