Preheat oven to 400 degrees F.
Take a saucepan and set over medium heat.Â Add blood orange juice, Â½ cup of sugar, vanilla bean, vanilla bean pulp, and butter.Â Stir and reduce until syrupy â€“ about 5-7 minutes.Â Roll out thawed puff pastry sheet and invert a ramekin on top to cut out four circles.Â Split plums in half and remove stones.Â Keep four whole halves and cut the other four halves into three wedges a piece.
Now set up the ramekins.Â Divide the caramel evenly amongst the four ramekins, then place a whole â€˜plum halfâ€™ cut-side down in the caramel.Â Press it down firmly then fill the gaps around the edges using three â€˜plum wedgesâ€™ to form a flat surface.Â Sprinkle with sugar and top with puff pastry circles.Â Using the tip of a knife, poke three vents in the top of each to allow steam to escape.
Set on a roasting tray to catch the drippings and bake for 20-25 minutes until the pastry is golden and puffed slightly.Â Let it rest for 15 minutes so the caramel can cool slightly then carefully invert on a plate.Â Top with a handful of toasted pinenuts and serve with crÃ¨me fraiche.
Edited: December 3rd, 2009