Seasonal Ontario Food

This is such a simple, homey dessert, but it's the sort of thing I hold higher than gilded tortes on silver platters. You just can't beat a good homemade custard, and the apples and plums are a particularly nice tart contrast.

4 servings
30 minutes - 15 minutes prep time

Compote:
8 to 12 blue plums
1/4 cup apple cider or juice
1/2 teaspoon ground cinnamon
2 or 3 medium tart apples

Wash the pums, pit and chop them coarsely. Poach them in the cider with the cinnamon until they are soft and falling apart. Allow them to cool.

Peel and grate the apples, discarding the cores. Mix the grated apples into the plum mixture. Spoon the compote into individual glass serving dishes and chill.

Serve with the custard.

Custard:
3 egg yolks OR 2 whole large eggs
1/4 cup sugar
a pinch of salt
1 tablespoon cornstarch
1 1/2 cups rich milk or light cream
1 tablespoon butter
1 teaspoon vanilla extract

Beat together the egg yolks (or eggs,) the sugar, salt and the cornstarch in the top of a double boiler.

Beat in a small amount of the milk or cream, then increasing amounts once the mixture is smooth and free of lumps.

Cook, stirring constantly, until the custard thickens.

Remove the custard from the stove as soon as it thickens. Beat in the butter and vanilla. This can be served warm, or chilled and served cold.

Spoon the custard over the compote before serving, or if you prefer, pass the custard separately.