- Wash all the quetsche thoroughly and cut them into halves. Remove the core and then cut the halves further into 4 pieces each.
- Take a large dry sauté pan and put the knob of soft butter in it. Once it starts melting a little then add the chopped pieces of quetsche into it.
- Add 1 cup of honey and keep stirring it with the help of a wooden spoon for about 5 minutes
- The plums might start releasing their juice when they are cooked on heat so remove the juice from the plums
- Place the sauté pan back on heat and add sugar and mix everything together until the sugar dissolves
- Now divide this fruit mixture into 4 equal portions and transfer them in individual gratin dishes
- Crush the Breton pucks roughly and put them equally on each of the gratin dishes with mixture in it.
- Preheat the oven to 190 degrees and put these dishes in it. Cook for about 10 minutes depending on the heat or until the crumble turns golden brown
- Take out of the oven and let it cool for a while before serving
- The region of Alsace has a rich, highly intensive agriculture characterized by small farms.
- National Plum day is celebrated on 7th of January
Plums were domesticated 2000 years ago in China and have been praised by Confucius in his writings.