The plan was to make this roasted plum and vanilla mascarpone pie. Stunning, right?
I had some near-death pistachios that I thought toasting and sprinkling over the top would make the presentation even more beautiful.
So I followed the directions for roasting the plums, tossing very firm black ones with vanilla bean and sugar and roasting them cut-side down in a 350 oven.
Firm as they were, those plums deflated fast. After only 30 minutes in the oven, I had what looked like a natural disaster on my hands. They emerged sad jellyfish caught in a sticky, red tide.
So I scooped them into compote glasses and chilled those sadsacks in the fridge until I could look at them again without shame.
I dolloped the vanilla mascarpone on top and sallied forth with my toasted pistachios. Letting go of the image of that beautiful pie (it is so, so beautiful!), we had us some cold plum compote for dessert and then again for breakfast a few days later. Hardly a failure.
Have you ever had a recipe mishap turn out ok?