I made changes based on recipes I've had success with in the past. First, I didn't add butter but used olive oil; next, no sugar; then, I halved, seeded and left unpeeled 16 plum tomatoes, sprinkled olive oil over and slow roasted for 2 hours in the oven to concentrate the flavor. Unroasted, the plums have very little sweet flavor, but roasted brings out the starches, which are more abundant than round tomatoes and really develop in the roasting process. I added a little dry sherry (about 2 Tbsps.), and left out the cream. Before serving, I added a dollop of sweet Devonshire cream to each filled bowl. All the spices were right on and I wouldn't have normally used nutmeg, so thanks! It turned out great!
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I made changes based on recipes I've had success with in the past. First, I didn't add butter...