Honeyed Plum Gratin

Because it sounded like a good idea, yes? But instead it was tart, I'm not sure the broiler worked, and left the fruit in this odd curdl-ey sour soup. Maybe I used the wrong pan for the half-recipe I made? I think I will stick to sauteeing next time. At least plums are a good idea, and I tried these new red apricot-y plums that were so delicious. So delicious. Goodness, how I love fruit right now.

From Mark Bittman (sometimes I'm learning he and I don't see eye to eye):

http://www.nytimes.com/interactive/2011/09/11/magazine/mag-11eatpie.html?ref=magazine#Honeyed_Plum_Gratin

Ingredients:

6 C. sliced plums (about 3 lbs.)

2 tsp. sugar

1 2/3 T. cornstarch

1 T. butter

1 C. sour cream

1/4 C. honey

1/4 C. milk

1/2 tsp. vanilla extract

Directions:

1. Toss sliced plums with 2 teaspoons each of sugar and cornstarch.

2. Sauté in butter until tender and beginning to thicken, about 5 minutes.

3. Spread in a 9-by-13-inch pan.

4. Whisk together sour cream, milk, vanilla extract, honey and remaining cornstarch.

5. Drizzle over the plums and broil 4 to 6 inches from the flame until lightly browned, 3 to 5 minutes. Let sit for 5 minutes before serving.