-Preheat the oven to 375 degrees. Generously butter a pie pan.

-To make the topping, coarsely grate 4 TBS butter into a bowl.

-Add ½ cup brown sugar, ½ cup flour, ¼ cup chopped almonds, ¼ tsp salt, some freshly grated nutmeg and ½ tsp freshly grated lemon rind.

-Work the above ingredients in with the butter until you have a coarse crumbly mixture, then set aside.

-In a blender, combine the following:

-3 eggs.

-¼ cup honey.

-1 tsp vanilla.

-¼ tsp almond extract.

-Some freshly grated nutmeg.

-1½ cups milk.

-1/3 cup flour and a small pinch of salt.

Puree until smooth.

-Scrape down the sides and blend for a few more seconds. Set-aside until ready to use.

-Chop up about 2 pounds of pluots into a pie pan.

-Pour the batter over top, add the crisp topping and bake until puffed and golden, about 50 minutes.

-If desired, sprinkle pudding with a few TBS Amaretto as soon as it comes out of the oven.

-Serve warm with a pitcher of fresh cream or vanilla ice cream.