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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I make a NYT plum torte (the most requested NYT recipe of all time) with cranberries instead of plums. The recipe is well suited to just about any fruit, and I've made it with many, but do add some sugar to your cranberries if you try this otherwise it is too tart. Frozen cranberries are fine.

I have posted about this before and people seemed to like the idea. It's rustic ... not a fancy presentation. But beyond delicious. Serve with whipped cream. Oh, and it is very easy. When you have the batter and put it in the pan you might think "this is not enough batter, I did something wrong" -- but you didn't do anything wrong, it will rise up just fine.

Here's a gift link: https://cooking.nytimes.com/recipes/3783-original-plum-torte?unlocked_article_code=1.uU8.CXZQ.diwdbfCpOtnK&smid=share-url[/quote]

What is the equivalence for the quantity of plums? 24 plums is A LOT of plums (and I LOVE plums!!!)! I like this idea a lot, so I might just make it now and freeze it to save on time. [/quote]

The plums called for in the recipe are actually the Italian prune plums that are only available for a short time and they are quite small -- a little bigger than my thumb, and of course the pit comes out. So it actually isn't as much fruit as it sounds like.  And I think it is 24 plum halves, so 12 plums total. I would say maybe 2 to 2 1/2 cups of cranberries, and remember you are adding sugar to that. When I make this with frozen mixed berries I think I use about 2 cups. [/quote]

The local Asian markets carry Italian plums, but like you said, it's definitely seasonal, and yes, much smaller than regular plums. And freestone. I can see why one would want to use that. I forgot to pick up cranberries on the last grocery run, but found some long-lost frozen cherries, and might try it with those instead. Maybe add some orange zest or something to make the flavor a little more interesting.[/quote]

This is the perfect thing for some long-lost frozen fruit. [/quote]

The butter and eggs are coming to room temp  :) I decided to 1.5x the batter (my springform pan is a bit large), and kind of eyeball the amount of fruit, keeping in mind that it can handle more than I think.[/quote]

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