Classic cherry pie is still the cornerstone dessert in Door County, but other late summer stone fruit like plums and peaches make great alternatives for pastry. Make a very hearty style dessert by using large chucks or halved fruit. For a more elegant approach, slice the fruit and place in a fan pattern.

Frozen puff pastry (1/2 of a 17.3-oz. package)
All-purpose flour, for dusting
¼ cup almonds, chopped
¾ cup sugar, plus more for sprinkling
Juice of ½ lemon
¼ cup Door Peninsula Winery Sweet Plum Wine
2 lbs. large plums, halved and pitted
6 tablespoons unsalted butter, diced
1 tsp vanilla
Vanilla ice cream, for serving

Preheat the oven to 400 degrees. Lay the thawed pastry on a floured surface and cut in half. Sprinkle one piece with the almonds and some sugar; lay the other piece on top. Press together with a rolling pin to make a 6-by-14-inch rectangle. Score a 1-inch border with a knife. Pierce the middle with a fork and make small slits wit ha knife. Transfer to a baking sheet lined with parchment paper, brush with water and bake until golden, 20 to 5 minutes. Cool on a rack. Stir ¾ cup sugar, ¼ cup Sweet Plum Wine and the lemon juice in a heavy pan. Cover and cook over medium-high heat just until the sugar melts. Uncover and cook, swirling the pan, about 5 minutes. Remove from the heat; add the plums, 3 tablespoons butter and the vanilla. Cook over low heat, tossing, until the plums are soft and the sauce thickens, about 20 minutes. Add the remaining 3 tablespoons butter and swirl to combine. Transfer the crust to a platter. Top with the plums and half of the sauce. Serve with ice cream and the remaining sauce on the side.

Omit ice cream. Combine goat cheese and 3 tablespoons honey in a bowl and mash with a fork until smooth. Dollop cheese mixture over cooled plums on the pastry. Drizzle (to taste) with Fat Louies Black Cherry Balsamic Vinegar.

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