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Plum Napoleon with Sabayon
- Serves
6 to 8
- Difficulty
Easy
Published 1986
The best plums to use are ripe Simka, Santa Rosa, and Queen Anne, but any other combination of cultivated or wild plums will do, as long as they are ripe. The Napoleon has to be assembled at the very last moment so that the pastry does not become soggy. It takes only a few minutes to assemble and is an ideal, very easy, showstopper.
Ingredients
2 12 by 5 by ¼ inches 12
Method
Heat the oven to 350°F.
Put the cold puff pastry pieces on a wet baking sheet and put them in the oven. Cook for 20 minutes. Let cool. When the pastry is cool, slice the pieces horizontally in half, so that you have 4 layers. Scoop any uncooked pastry from the center. Put the pieces on a tray and reserve.
Slice the plums and put them in a sauté pan. Add the granulated sugar, sal