GINGER-PLUM CRUMBLE WITH RICOTTA CREME..

Makes: 4

24 fat plums, chopped into eighths
1-inch piece fresh ginger, minced {cut away the tough skin and use your garlic press for fresh minced ginger}
1/2 cup sugar
Juice of 1 lemon
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons plus 1/3 cup sugar
3 tablespoons flour
3 tablespoons ground pistachios, plus more for garnish
1/4 teaspoon cinnamon
9 ounces ricotta
Zest of 1 lemon

1. Preheat the oven to 375 degrees and line a cookie sheet with foil
2. Toss plums with the ginger, sugar and lemon juice and divide among 4 jam jars that'll hold at least 2 cups' worth of fruit.
3. Make crumble topping: With your fingers, mix the butter, brown sugar, 3 tablespoons sugar, flour, ground pistachios and cinnamon and sprinkle on top of the plum mixture. Pop into the oven for 30 to 45 minutes or until time to serve.
4. While the crumbles are baking, whisk together the ricotta, lemon zest and 1/3 cup sugar and refrigerate until time to serve.
5. Serve crumbles warm or at room temperature with a big spoonful of ricotta and a sprinkle of crushed pistachios.

Nutritional analysis per serving:

646 calories; 16 grams fat; 120 grams carbohydrates; 15 grams protein; 49 milligrams cholesterol  388 milligrams sodium; 7 grams dietary fiber; 21 percent of calories from fat.