[Sca-cooks] greengage plums

[Sue Clemenger]

Probably because I've seen more recipes for things with mooshed fruit 
than not, and off-hand, I've always assumed that sieving things referred 
to the mooshing part, and not to removing the fruit from the cooking liquid?
--maire

Stefan li Rous wrote:

> Maire commented:
> 
>> I made those (or something very similar) for a feast a few years ago,
>> only I opted to use fresh plum halves instead of the cooked puree I see
>> delineated below.  Dunno why I left them whole like that (perhaps a
>> misreading of the recipe? perhaps expediency?), but they worked nicely.
> 
> So, why do you (or others?) think that the plums in this tart are 
> supposed to be a puree rather than whole, halved or some other size?