• Coat 13- x 9-inch baking pan with oil. Pat dough onto bottom and 1-inch up side of pan. Refrigerate for 30 minutes.
• Preheat oven to 425°F. In glass measuring cup, whisk cornstarch with cinnamon. Whisk in lemon juice until cornstarch dissolves. Add enough honey to fill measuring cup to 2/3-cup mark; whisk to blend. Using back of spoon, spread half of mixture over crust.
• Cut tiny slits in ends of halved plums so they will lie flat. Arrange plums in rows, cut side down, cutting any remaining plums to fill any empty spots. (Plums may overlap slightly, but pat them into level layer.) Drizzle with remaining honey mixture, spreading with back of spoon.
• Bake for 15 minutes. Reduce oven temperature to 350°F; bake for 40 minutes or until glaze starts to bubble in the center. Let cool on rack. Press fruit gently with back of spoon so glaze covers the fruit. Cover loosely with waxed paper; store at cool room temperature for up to 24 hours. Just before serving, dust with icing sugar.

Tips:

• Dark red or black plums (about 1 1/2 lb) may replace the Italian prune plums; cut fruit into quarters.
• The plums can be replaced with 5 or 6 baking apples (about 2 lb), peeled, cored and sliced. Choose from Rome Beauty, Gravenstein, Baldwin, Northern Spy, Cortland, Empire, Fuji, Greening, Pippin, Granny Smith or Golden Delicious apples.

Recipe Provided by Chef Sharon Sanders