Rosemary Walnut Shortcake:
Preheat oven to 425F. Toast walnuts in a skillet over high heat until fragrant. Transfer to a bowl and cool. Place all dry ingredients (except rosemary) in a food processor and pulse until walnuts are finely ground, Transfer to a medium bowl and blend in rosemary. Blend whipping cream and olive oil. Make a well in the center of dry ingredients and pour in the cream and oil mixture. Using a fork, pull the dry ingredients gradually into the wet until moistened. Do not over-mix. Gather dough into a ball and lightly knead 6-8 times only on a lightly floured surface. Slightly flatten the dough into a circle and cut into 4 equal wedges. With floured hands, pat the sides and top of each wedge into a 3/4 inch thick disc and place, sides touching in a lightly greased 8 inch cake pan. Brush tops with additional cream and bake in center of oven at 425 degrees until light golden brown, about 12-15 minutes. Serve with roasted plus and grapes.
Roasted Plums and Grapes:
Add plums to 1 quart of boiling water and blanch for one minute. Refresh plums with cold water. Using a small, sharp knife, carefully peel the plums, halve and pit. in a large heavy skillet, melt 1 tablespoon of butter. Add 1 tablespoon of sugar and plums, cut sides down. Cook for 5 minutes until lightly caramelized. Turn plums over, add 1 tablespoon of water, and cook another 5 minutes. Remove plums to a plate, increase heat to medium-high. Add tossed grapes in skillet until softened (approximately 3 minutes).
For each serving, halve a shortcake horizontally. Place bottom half, cut side up, on a serving plate and spoon 1/4 of grapes and pan juices on top. Top with a plum half, cut side up, 1/4 of toasted walnuts, and top of shortcake, cut side down. Serve with sweetened whipped cream and garnish with sprig of fresh rosemary.
Cajun Country -- New Iberia, Louisiana