MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Plum And Ginger Bars
Categories: Bars, Cookies
Yield: 1 Batch

MMMMM---------------------------CRUST--------------------------------
1 c All-purpose flour
1/4 c Brown sugar
2 tb Fresh ginger; grated
1/4 ts Salt
1/2 c Butter;
- cold, cut into pieces

MMMMM--------------------------FILLING-------------------------------
2 md Eggs; at room temperature
3 tb Fresh lime juice
1 c White granulated sugar;
- +2 tb
1/2 c All-purpose flour
2 c Plum puree (recipe below)
1/4 ts Salt
1 tb Powdered sugar;
- for sprinkling on top

MMMMM-------------------------PLUM PUREE------------------------------
Yield 2 cups
6 md Fresh plums; up to 8
3 tb Fresh ginger shoot (2");
- grated
2 tb White sugar
1/8 ts Ground cinnamon;
- scant (optional)
1/8 ts Clove powder;
- scant (optional)

Crust:

Line a 7x11" brownie pan or baking dish with a parchment paper. Line
the paper such that it covers all the sides & bottom and is little
extra on all sides so that once baked,you can lift the entire bar
using the sides to cut later.

In a food processor, tip in the flour, brown sugar, salt & ginger.
Pulse 3 to 4 times to mix. Next, add the cold butter and pulse until
the flour mix comes together & resembles loose crumbs.

Press the mix using your fingers on the baking dish to cover all
sides and form as smooth & even layer as possible. Refrigerate again
for 15 minutes. While the crust is refrigerating, preheat the oven to
350?F. Bake the refrigerated crust for 20 to 25 minutes until the
crust barely starts to brown on sides. Remove the baked crust from
oven & let cool.

Let the oven on.

Plum Puree:

Make while the crust is baking & cooling, etc.

Wash the plums and cut them into halves. Discard the stone inside and
chop them skin-on into small cubes. In a saucepan, add the chopped
plums, ginger, sugar & ground spices (if using) and cook over low
heat until the sugar dissolves and the plums become mushy, about 15
to 20 minutes. Cooking on low heat is important here to let the skin
soften & release the its natural crimson color. Once they are mushy,
remove from heat and let cool slightly. Once cooled blend in a food
processor or using a hand blender to a smooth sauce. Take care that
the consistency of the puree should not be too runny, it should be
similar to applesauce.

Yield: 2 Cups

Filling:

Sift flour and salt together. Set aside. In a big bowl, add the eggs
and sugar. Beat lightly until mixed. Next add the lime juice & mix.
Add the flour mix next and combine well. Using a spatula, fold the
puree into the mixture, 1/2 cup at a time. Do not beat but make sure
that everything is combine well.

Pour this filling on top of the cooled, baked crust and tap the dish
once to remove any air bubbles. Bake in the oven for 25 to 30 minutes
or until just set. You will see that the edges start to turn brown.
As the baking progresses, the color of will deepen more and more.

Note:

The baking time is slightly governed by how wet your filling is.

Once baked, remove from oven and let cool in the dish for 15 minutes.
Thereafter, lift the bar mould out of the baking dish using the
parchment paper on the sides. Let cool completely for about 3 to 4
hours before slicing using a knife dipped in warm water after each
cut.

continued in part 2

MMMMM
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