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Ingredients 1 cup crème
fraiche* 1 teaspoon grated
orange peel 1 sheet frozen puff
pastry (half of 17.3 ounce package), thawed 2¼ pounds sweet
firm red plums (such as Burgundies or Satsumas), halved and pitted 2 tablespoons plus
2/3 cup sugar, divided 1 tablespoon fresh
lemon juice 1½ teaspoon finely
grated lemon peel 1/8 teaspoon ground
nutmeg ½ vanilla bean,
split lengthwise 6 tablespoons (3/4
stick) unsalted butter Preparation Whisk crème fraiche
and orange peel in small bowl. Cover; chill. Roll out pastry on lightly
flowered surface; trim corners to create circle. Place on plate. Bon Appetit,
September 2007
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