Plum RecipesWith so many plum recipes just begging for you to create them, how could a person ever decide? One of the ones below is sure to stand out. A warning: This is a long list!
Fruit Granita Plum recipe that freezes the plums instead of baking them. Refreshing on a hot summer day. What you need:
What you do: Cut fruit into large saucepan, discarding pits. Add sugar and water; bring to boil. Reduce heat and simmer, covered, 10 minutes, or until fruit is tender. Cool. Pour into blender container and blend until smooth. Pour through a sieve to strain (discard any pulp).Stir in citrus juices. Taste for sweetness, adding additional sugar as needed for tart fruit. Pour into 9-inch square, non-corrosive metal or glass baking pan. Cover; freeze until ice crystals form around edges of pan, about half hour. Stir ice crystals toward center of mixture with a fork. Repeat process once or twice before completely frozen to create granular texture. To serve: break up frozen mixture with a fork or chop with a chef's knife. Serve in stemmed glasses. Makes 4 Servings *Peaches or nectarines may also be used in this recipe, in place of plums. If you are going to be using nectarines, 1/2 cup of fresh or frozen raspberries may also be added after the nectarines have been cooked and cooled. Black Plum Shortcakes I love black plums, and this plum recipe really puts them to good use. What you need: For the Biscuits:
For the Filling:
What you do: To make the biscuits: Preheat oven to 450 degrees. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon sugar. Add 1 1/4 cups cream, and mix just until moistened. Turn dough onto a floured surface, and pat into a 3/4-inch-thick round. Using a 3-inch biscuit cutter, cut 6 rounds (reuse scraps); transfer to a baking sheet. Brush tops with remaining 2 tablespoons cream, and sprinkle with remaining 2 tablespoons sugar. Bake until golden, 15 to 20 minutes. Transfer to a wire rack to cool. To make the filling: In a large bowl, combine plums, blackberries, 1/4 cup sugar, and salt. Squeeze grated ginger over fruit, releasing juice; discard pulp. Toss gently to combine. Let sit at least 15 minutes and up to 1 hour. Just before serving; in a large bowl, whip cream and remaining 2 tablespoons sugar until soft peaks form. With a serrated knife, halve biscuits horizontally. Place bottom half of each biscuit, cut side up, on a serving plate; top with fruit, whipped cream, and biscuit tops. Makes 6 Plum Ginger Chicken Salad What is a chicken recipe doing on a fresh fruit website? Well, this is a plum recipe, so why not? For all of you chicken salad lovers out there- enjoy! What you need:
What you do: Prepare rice mix as directed; cool to room temperature. Combine rice, chicken, green onions and sliced plums in large mixing bowl. To prepare dressing, combine oil, lemon juice, soy sauce and ginger; pour over rice mixture and toss lightly. Chill until served. Makes 6 servings. More Plum RecipesPlum Cheesecake This plum recipe is really long. Don't be intimidated by it. If you just go step-by-step, it isn't so bad. What you need: For crust:
What you do: Preheat oven to 350 degrees. Lightly butter 9 inch spring form pan with 2 3/4 inch high sides. Combine graham crackers, brown sugar, cinnamon and salt in processor. Process until fine crumbs form. Mix in melted butter. Transfer to prepared pan. Pat crumb mixture over bottom; not sides of pan. Bake crust until set and golden, about 10 minutes. Transfer to rack while preparing filling. Reduce oven temperature to 300. Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar. Beat in eggs just until blended. Mix in sour cream, lemon peel and vanilla. Pour filling into crust lined pan. Bake until sides of cheesecake puff slightly and center is just set, about 1 hour 15 minutes. Turn oven off. Leave cake in oven with door slightly open for 30 minutes. Transfer cake to rack. Run small knife between crust and pan. Cool cake completely in pan on rack, about 3 hours; cake may crack slightly as it cools. Cover and refrigerate cake overnight. Whisk orange juice, jelly, brown sugar and ginger in heavy large skillet over medium high heat until jelly dissolves. Add plums. Bring mixture to boil. Reduce heat to medium low. Cover and simmer gently until plums are just tender but still hold shape, about 3 minutes. Using slotted spoon, transfer plums to large plate and cool. Boil cooking liquid until thickened to syrup consistency, about 7 minutes. Plums and syrup can be prepared 4 hours ahead. Cover separately and refrigerate. Release pan sides from cheesecake. Arrange plums in concentric circles atop cheesecake, covering completely. Brush some syrup over plums. Cut cake into wedges. Serve with remaining syrup. Serves 10 to 12. Plum Cobbler Yummy plum recipe. I've never made a cobbler that I didn't like, and this one is no exception! What you need: Plums:
Dough:
What you do: Plums: Place the plums in a saucepan with the caster sugar, water and cinnamon stick. Place the saucepan over a moderate heat and bring it to a steady simmer. Cook the plums until they are tender and the sugar and water has reduced down to a sticky sauce. If it is to runny take a couple of tablespoon of it and mix it with the corn starch and then stir it into the plum mixture so that it thickens it slightly. Pour the mixture out evenly into a 9 inch round glass oven proof container. Dough: Sift the flour into a bowl and mix in the flour. Add the diced butter to the bowl and rub it into the flour until it is fully incorporated and you have a crumb like mixture. With a wooden spoon mix in the buttermilk mixture. Stir the mixture vigorously until it forms a moist dough. Preheat an oven to 400 degrees. Sprinkle some flour over a work top, place the dough on the surface and roll it out until it 1 inch thick. With a small biscuit cutter cut out all the dough. Place the rounds of dough all over the plums with a little space in between them. Sprinkle over 1 tablespoon of caster sugar and place the plum cobbler in the preheated oven. Cook the Cobbler for 20 minutes until the scones have risen and they are golden brown. To Serve: Serve the plum cobbler hot or cold on its own or accompanied with good quality vanilla ice cream, cream or home made custard. Even more Plum RecipesPlum Custard Tarts Interesting plum recipe. If you enjoy custard, this plum recipe should be right up your alley. What you need:
What you do: Heat the oven to 400 degrees. Spray a little cooking spray over each pastry square. Stack the pastry squares in pairs. Layer one stack on top of another at an angle to create an 8-point star shape, spraying with oil between the layers. Repeat with the remaining pastry to give 4 star shapes and use to line 4 x 10cm (4in) loose bottomed, deep-fluted tart tins. Bake for 5 minutes. Beat together the fromage frais, egg yolks, sugar and vanilla and divide between the pastry cases. Return to the oven and cook for a further 10 minutes until set. Cool slightly and then top with the plum slices. Plum Pie This link will take you to the plum pie recipe in the pie section of the site. Plum Pudding Suddenly thinking of Christmas? This plum recipe tends to have that effect on people. What you need:
What you do: Sift together the flour, salt, baking soda and spices. Mix together the rest of the ingredients, except the egg whites, adding just the yolks. Whip the egg whites until stiff and fold into the batter. Grease a pudding mold dredged with sugar and pour in batter. Cover the mold with its lid or cover tightly with foil. Steam for 3 to 4 hours, depending on the size of your mold. Serve hot with hard sauce. If you are not serving the pudding immediately, store in the refrigerator soaking in 1 ounce of brandy. Add 1 ounce each week. Serve with warmed Hard Sauce. Hard sauce: What you need: What you do: Cream the butter in an electric mixer until pale in color. Add the sugar and mix well. Add the flavorings and mix in then adjust, to taste. Still more Plum Recipes!Plum Sauce Serve this wonderful plum recipe with egg rolls, brushed over chicken, or ribs on the grill. What you need:
What you do: In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat. Cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes. Press through food mill or sieve and return to clean pan. Stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes. Fill and seal jars; process in boiling water bath for 30 minutes. Makes about 4 cups Roasted Italian Plums Easy plum recipe makes a nice dessert. What you need:
What you do: Preheat oven to 400 degrees. Toss plums in a large bowl with sugar and butter; place cut side down on a rimmed baking sheet. Roast until plums are cooked through and caramelized, 15 to 20 minutes. Remove from oven and serve. Serves 10 to 12 Roasted Plum Strudel This plum recipe for strudel is labour-intensive, but worth the effort, as it makes quite a bit and is delicious! What you need:
What you do: Preheat oven to 400 degrees. Cut plums in half, and remove pits. Cut halves into 1-inch pieces. In a medium bowl, combine plums, lemon juice, sugar, and cinnamon, and toss well. Divide plum mixture in half, and arrange in two 9-by-13-inch glass baking dishes. Roast, stirring occasionally with a wooden spoon, 25 to 30 minutes. Plum juices will reduce to a glaze during roasting. Remove plums from oven, and cool completely. Recipe can be prepared to this point 1 day ahead. Unroll phyllo; cover unused portion with a damp kitchen towel as you work to prevent it from drying out. Cover work surface with parchment paper. Place a sheet of phyllo on parchment; brush evenly and lightly with melted butter. Cover with another sheet of phyllo, and brush again with butter. Sprinkle half the pistachios over this layer. Repeat process with two more layers of phyllo and remaining pistachios, then top with two more layers of buttered phyllo. With the long side of the pastry toward you, spoon cooled plums along its length, 1 inch from the edge nearest you. Using the parchment to help you, gently roll up dough to encase the plums. Don't roll the pastry too tightly. Brush strudel lightly with butter, and carefully lift it onto a large baking sheet. Bake until pastry is golden brown and fruit is bubbling, 35 to 40 minutes. Let cool on pan for at least 20 minutes; use two spatulas to transfer to a serving platter. Serve warm or at room temperature, cut into slices. Serves 10 Swiss Plum Kuchen I haven't tried this plum recipe yet. In fact, I'd never heard of it until researching plum recipes for the site. Hope you enjoy it! What you need: Sweet Pastry Dough:
Almond Filling:
What you do: Butter a 12 by 18 inch pan. Set a rack in the lowest level of the oven and preheat to 350 degrees. For the dough: Combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 12 pieces and add to work bowl. Pulse 8 or 10 times, until mixture is a fine powder. Add eggs and pulse until dough forms a ball that revolves on blade. Remove, wrap and chill dough. For almond filling: Place almonds in food processor with sugar and pulse until finely ground. Add almond extract and butter and pulse until smooth. Add eggs, one at a time, pulsing between each addition. Scrape bowl and blade and add flour; pulse until evenly mixed. Roll dough on a floured surface and line prepared pan. Trim and flute edge of dough. Spread evenly with filling. Rinse, pit and quarter plums and arrange on filling, cut side up. Strew evenly with the sliced almonds. Bake at 350 degrees for about 45 minutes, until dough is baked through and filling is set. Cool in pan on a rack. Cut in 3 inch squares to serve. Congratulatons! You've reached the end of the Plum Recipes!A frequently asked question: What are prunes? Plums are known as prunes in France. In earlier times, it is believed that both plum and prune meant the fresh fruit. Now, the prune is the dried version of the plum. Most prunes are made from the La Petite d'Agen variety of plum, brought from France in 1856. A new movement by the prune industry is to market prunes as plum raisins or dried plums in hopes the new term will appeal to younger people. Return from Plum Recipes to Fresh Fruit Daily Homepage
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