Ingredients:
1 1/2 pounds Brussels sprouts
3 tbs extra virgin olive oil
3/4 tsp salt
1/2 tsp black pepper
7-9 fresh plums, washed, halved, pitted
14 ounces, pecans
2 tbs water
Method:
1) Heat sauté pan, add olive oil.
2) Add whole Brussels sprouts.
3) Cook over high heat 3-4 mins.
4) Place pan with sprouts in 425-degree oven. Roast 15-20 minutes until they achieve a nice brown color.
5) Lay plums on a sheet pan, skin side down.
6) Bake at 375 degrees, 45-55 minutes or until fork tender.
7) Purée plums in food processor until smooth. That’s your plum butter.
8) Toast pecans in 350-degree oven about 15-20 minutes. Don’t let them burn.
9) Place toasted pecans in a strong blender. Add the water. Purée until smooth. That’s your pecan mousse.
10) Spread plum butter on a serving plate. Dot the perimeter of plate with pecan mousse from a squeeze bottle.
11) Place roasted sprouts on the plum butter. Add squiggles of pecan mousse. Serve.