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Ingredients

• Galette:
• 6 ounces all-purpose flour (about 1 1/3 cups)
• 3 tablespoons whole-wheat pastry flour
• 2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 8 tablespoons chilled butter, cut into small pieces
• 1/4 cup ice water
• 3 pounds ripe plums, quartered
• 9 tablespoons brown sugar, divided
• 1/4 cup Armagnac or cognac
• 1 vanilla bean, halved
• 1 (1-ounce) slice whole-wheat bread
• 2 tablespoons butter, melted
• Cream:
• 1 cup light sour cream
• 1/3 cup powdered sugar
• 2 tablespoons whole milk
• 2 tablespoons Armagnac or cognac
• 1 teaspoon vanilla extract

Description

Armagnac Is A Brandy That Hails From Southwest France And Is Often Paired With Plums, Both Fresh And Dried.

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