Roasted Plum Purse

This was a purse to begin with, but the pastry dough expanded durring cooking.

Ingredients:

5 Ripe Red Plums, pitted and Sliced into quarters

1 1/2 cups Riesling or Dessert Wine

1 Egg White

2 Tablespoons Vanilla Extract

1/2 of 17oz Frozen Puff Pastry Dough (1 Sheet), thawed

2 Tablespoons All Purpose Flour

4 Tablespoons Granulated Sugar

4 Tablespoons Packed Dark Brown Sugar

2 Tablespoons Butter cut into Pea-sized pieces

Preheat oven to 350F. In a 3 or 4 quart oven save baking dish, place plums cut side up in rows. Pour the wine and vanilla extract over the plums evenly. Sprinkle 2 Tablespoons granulated sugar over the whole dish. Bake for 40 to 50 minutes or until the edges of the plums begin to brown.

Grease a 2 quart oven safe baking dish and place thawed pastry dough with edges folding outward over the edge of the dish. In a small bowl stir the remaining 2 Tablespoons of granulated sugar, flour, butter, and 2 Tablespoons of the dark brown sugar together. After poking a few holes in the bottom of the pastry, sprinkle half of this mixture evenly.

When the plums are done cooking, gently spoon them out while straining the liquid away. (They will be VERY soft so you will need to be very careful that you don't turn them to a big mushy mess) While you are doing this, try to remove the plum peel (not all of it will come off, just remove what you can). After straining the plums, place them in rows inside the pastry dough. Top with the remaining dry mixture and 2Tablespoons of dark brown sugar. Gently fold cornes of the pastry over the filling and hold together with a toothpick (as you can see, I did not think this was something I needed to do... I was wrong).

Gently whisk your egg white and brush lightly over the dough. Bake on 400F for aproximately 20min or until the dough is a nice golden brown. Let cool completely before eating.

Enjoy!