Recipezaar: Plums recipes

Plum-Raspberry Buckle

Wed, 18 Jul 2007 09:39:20 -0400

This is from Woman's Day. -- posted by Lainey6605

Plum Vanilla Jam

Thu, 19 Jul 2007 21:07:31 -0400

From Martha Stewart Living. -- posted by AmandaInOz

Plum Berry Crisp

Sat, 04 Aug 2007 16:44:02 -0400

Recipe courtesy of Gourmet Magazine, August 2007. -- posted by Juenessa

Apple and Plum Stuffed Pork Loin

Wed, 08 Aug 2007 22:33:02 -0400

One by me, adapted from a Scandinavian cookbook. (Actually, I think this method was described to me by a friend and I used that description in combination with glancing at a recipe.) From Friday, December 28th, 2001, LJ entry describing dinner. It was really easy to make, and absolutely delicious! A tribute to the folks in Puget Sound's Ballard and my own German/English/Scandinavian heritage. :) -- posted by Julesong

Roast Pork With Stone Fruit

Sun, 19 Aug 2007 22:49:28 -0400

Pork Roast with fruit and cabbage and slow roasted in the oven. -- posted by Little Tart

Low-Sugar Plum-Berry Crisp

Fri, 07 Sep 2007 14:28:35 -0400

Now I'm really trying to find some Diabetic friendly recipes for my mom this Thanksgiving, so I'd like some help in judging this one, also found at epicurious. I've put Splenda in place of brown sugar, but it could easily be exchanged for the same amount of real brown sugar! -- posted by Indigo!

Plum and Walnut Crisp

Tue, 11 Sep 2007 20:26:26 -0400

From Cooking Light's 1994 Annual Cookbook. This sounds so different that I had to post it. I love walnuts and I love plums and this recipe actually looks pretty easy. Give it a shot! You have to let part of the mixture sit for 30 minutes, but I am not adding that into the prep or cook time. -- posted by the_cookie_lady

Viennese Plum Cake

Tue, 18 Sep 2007 21:00:21 -0400

My mother and grandmother used to make this cake. My grandmother came to America in 1904 from the Burgenland in Austria, and she called this Viennese Plum Cake, so that's what we call it. It has a firm, almost dry texture, but is rich with butter and eggs. I often make this cake with fresh sliced peaches. While sliced apples also work, I think plums, peaches, and apricots are the better complement with this particular cake. -- posted by Divaconviva

Rustic Plum Cake

Fri, 21 Sep 2007 20:49:20 -0400

Recipe from Cook's Illustrated. Italian plums work the best. Bought a lot of Italian plums at the farmer's market, so I had to make a few cakes and then freeze most of them. Freezing the cakes didn't seem to hurt the flavor at all. Now all I have to do is pop one out of the freezer when I'm in the mood for a delicious plum cake! -- posted by Pi-E

Tokyo

Wed, 26 Sep 2007 19:44:50 -0400

From Zeta Bar in Sydney, Australia. The original recipe calls for Creme De Mure to float on top rather than Cassis, but Zaar didn't recognize it as an ingredient. Either would be fine. -- posted by AmandaInOz

Pork Roast With Apples in a Honey Plum Sauce

Wed, 03 Oct 2007 22:53:37 -0400

A very elegant dish. -- posted by 2Bleu (Bird&Buddha)

Zwetschenkuchen - Plum Cake

Thu, 11 Oct 2007 00:59:09 -0400

A delicious substitution for the plums would be apricots. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Plum Upside-Down Cake

Thu, 08 Nov 2007 01:03:42 -0500

From Country Home Magazine - lovely served with vanilla ice cream! -- posted by loof

Fruity Oatmeal

Tue, 13 Nov 2007 02:06:52 -0500

Oatmeal Cooked in apple juice, with 1 small diced apple, 3 diced prunes, 1 diced apricot and 6 diced pecans with 1/4 tsp of cinnamon. -- posted by Chef #486780

Green Tomato Breakfast Cake (Or Plum)

Tue, 20 Nov 2007 18:01:37 -0500

When Marion Burros ran this simple recipe in the New York Times, it became the papers single most requested recipe. Based on a 40-year-old recipe for plum cake that first appeared in Marion Burros and Lois Levines The Elegant but Easy Cookbook, this cake is just as good for dessert as it is for breakfast. We substituted green tomatoes for the plums originally called for, but you can use either. -- posted by Ceezie

Apricot Peach Berry Buckle

Tue, 20 Nov 2007 19:12:08 -0500

This is an old favorite that always tastes wonderful and complements the fruit so well (from a really old McCall's magazine). -- posted by scancan

Asian Plum Sauce for Canning

Fri, 07 Dec 2007 02:28:05 -0500

This sauce is great for dipping, as a grilling sauce, or brushed on baked pork chops or chicken. It is especially good for dipping chicken strips or egg rolls in. -- posted by Violet #2

Sour Cream and Plum Flan

Fri, 21 Dec 2007 18:36:22 -0500

a juicy fruity flan with a nice spicy topping -- posted by Nghala

Beef Tagine With Prunes

Mon, 31 Dec 2007 02:13:33 -0500

I was a little apprehensive when I saw this on a menu and my husband tried it. Prunes?!?!? I had a bite and really must say I was surprised at how good it was! I then made this version at home with much success. -- posted by Sue L

Plum Pie

Tue, 08 Jan 2008 19:31:58 -0500

When I was little, we moved into a house with a whole backyard of purple plum trees and didn't know what to do with all of them. Luckily one of the neighbours had the same problem and shared this recipe with us. It's delicious! -- posted by Suzie_Q

Pork With Plums

Tue, 05 Feb 2008 23:11:29 -0500

From the September 2007 Somerfield magazine. -- posted by Suzie_Q

Baked Ambrosia

Tue, 12 Feb 2008 18:35:31 -0500

Here's a bit of a twist to the usual 'ambrosia' recipe! -- posted by Sydney Mike

Plum and Peach Soup

Wed, 13 Feb 2008 17:49:30 -0500

This recipe is for those of you who enjoy cold fruit soups! If you're one of those who've never tried this kind of soup, don't knock it until. . .well, just until! Such soups are great! Preparation time does not include time it takes for the finished soup to get cold. -- posted by Sydney Mike

Easy Free-Form Plum Tart

Thu, 14 Feb 2008 03:04:21 -0500

Thank you Wolfgang Puck - Though my recipe describes the tart as more or less circular, the shape is not even important: Everything will look beautiful and taste delicious whether your tart is oval, square, rectangular, or resembling an amoebae. Cut it into wedges, top with vanilla ice cream if you like, and dessert is ready. Now that's what I call plum perfect! -- posted by Ceezie

Upside-Down Plum Cake

Wed, 20 Feb 2008 19:07:09 -0500

I used fresh ripe plums for this recipe, during plum season. The cake is a very soft sponge cake once taken out of the oven, and (in my opinion) It tastes eveb better the following day, especially if cold/refridgerated. It's important to let it rest in the tin for the allocated time (last two steps) - otherwise the cake may collapse. -- posted by tinaki99

Dried Plum Waldorf Salad

Sat, 23 Feb 2008 23:19:00 -0500

Another Waldorf salad but this one is a little different. -- posted by tomsawyer

Strawberries & Plum Salad

Fri, 29 Feb 2008 23:41:43 -0500

Low-calorie, low-fat quick dessert or snack. -- posted by Chef #777903

Moroccan-Style Chicken

Wed, 12 Mar 2008 23:38:47 -0400

This comes from an Empire Kosher cookbook. I haven't yet tried it, but will soon. Note that it is kosher for Passover. -- posted by Susiecat too

Prune Pie

Fri, 14 Mar 2008 01:11:16 -0400

This recipe is more like a giant prune turnover. This is found on many of the pueblos here in NM, and is a great dessert. The crust is more like a cross between a cookie and bread. This recipe is from a small pamphlet called "Sampling New Mexico Foods" printed in 1983, for the E. J. Martinez Elementary School. This recipe is definitely one for those who like to experiment. Many of the ingredients are approximate, as are the prep and cooking times. It's been years since I made this. I've usually seen it done such that the cinnamon is dusted over the top of the crust, instead of added to the prunes. -- posted by SacredCaramelofLife

Prune Muffins

Fri, 28 Mar 2008 18:16:01 -0400

For my new obsession with prunes! from the sunsweet website -- posted by veggie head

Strawberry-Plum Summer Pie

Fri, 28 Mar 2008 18:21:44 -0400

I am definitely a pie person, and there is nothing like a fruit pie in the summer time. Stone fruits are so delicious, and berries complement them so well. -- posted by JackieOhNo!

Karen's Open Plum Kucken

Fri, 04 Apr 2008 16:32:41 -0400

Friend Karen makes this wonderful dessert for family & friends and has given me the recipe...it is so good. -- posted by Chef #782749 Photogardener

Macaroon Baked Plums

Tue, 06 May 2008 00:54:12 -0400

I found this in a Sunday paper and am posting here for next plum season. I am always looking for different plum recipes to use. -- posted by Tisme

Prune-Armagnac Mousse

Tue, 10 Jun 2008 15:50:00 -0400

I have been on the prowl for the just right deep smooth seductive prune mousse - coupled with Armagnac & just a bit of deep dark chocolate. Mmmmm! This isn't for the faint of heart! Use un-pitted prunes if you can manage to find them and pit them after they've simmered and cooled. Otherwise use pitted but simmer gently! Adapted from NYT 06/10/08. Time does not include 2-3 hours chill time in the refrigerator. -- posted by Buster's friend

Plum Crumb Cake

Wed, 18 Jun 2008 01:52:08 -0400

Adapted from Good Food Magazine, August 1987. The prep time does not include 1-1/2 hours to cool. -- posted by JackieOhNo!

Yogurt & Granola Fruit Salad

Tue, 01 Jul 2008 02:21:47 -0400

I love fruit, granola, and yogurt so why not put them all together?! This is a very fresh, flavorful salad with a wonderful granola crunch. (Great with recipe #311501 ) **As noted by the review, if you add the granola too soon before serving, it will get soggy!** -- posted by Motivated Mama

Almond-Kissed Plum Jam (Reduced Sugar)

Fri, 04 Jul 2008 04:01:30 -0400

I wanted to make a plum freezer jam, but did not want to use all that sugar most recipes call for. Actually, I could hardly even find any recipes for plum freezer jam. So, I kinda made this up, using what knowledge I could gather from looking at lots of other jam recipes (using both plums and other fruit). Since I just made this tonight, it has not had time to properly set, so I am not sure how soft a set it is going to be. Be sure to measure the fruit after chopping. Also, I would not guarantee that this would still work with a different brand of pectin, and it definitely would only work with the no-sugar-needed kind. Preparation time does not include pitting and chopping fruit, as I tend to be very slow at things like that, and cook time includes only cooking time of pectin. I'd love to hear your comments! -- posted by qotw13

Prune and Nut Cake Filling

Thu, 31 Jul 2008 03:21:20 -0400

A sweetly different cake filling from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Peach-And-Plum Pie

Thu, 14 Aug 2008 01:10:26 -0400

Store-bought phyllo dough makes this light and crispy crust for these summer fruits. Recipe is from Woman's World. -- posted by Lainey6605

Plum Torte

Fri, 15 Aug 2008 18:24:02 -0400

My friend gave me boxed of Japanese plums from her plum tree and I've been finding ways to enjoy them. This torte can be served for breakfast or dessert topped with a bit of ice-cream. The plums keep it from becoming too sweet. What I especially enjoy about this cake is that it is a perfect cake to freeze and bring out at a later date when you will appreciate a taste of summer. I haven given this cake to neighbors, friends, and family members and everyone loves it. You can also use other stone fruits if you would like. If you do not have a spring form pan, you can line a 9 inch cake pan with foil leaving an overhang over the edges of the pan. Oil the foil generously. Use the foil to "pull" the cake out of the pan when ready. From Cooking for Comfort. -- posted by cookiedog

Plum Sorbet With Sloe Gin.

Tue, 26 Aug 2008 01:01:53 -0400

I made this last week and it was incredible. I never thought that I'd be able to make a sorbet but this was lovely. When I made it it was a bit grainy, like a granita, which I liked. However, if you have more experience making sorbets I'm sure you can get the texture that you like. I also added a shot of tuica, which is a Romanian plum brandy like slivovica. If you can find this then use it because it intensifies the plum taste. The cooking time is freezing time. -- posted by Transylmania

Italian Plum Jam - Half Recipe

Wed, 27 Aug 2008 00:26:12 -0400

Italian plum jam is my favorite. Sometime I have too many plums to eat out of hand, but not enough to make a whole batch of jam. This recipe uses about 18-20 plums and a half package, dry low sugar pectin. Do not use overly ripe plums. -- posted by Kathy228

Fruit Cobbler Muffins

Fri, 29 Aug 2008 01:29:04 -0400

Moist and fruity muffins that are like a hand-held cobbler! -- posted by katii

Gluten-Free Plum Pie

Wed, 03 Sep 2008 18:34:18 -0400

A rich double-crust pie with a simple and sweet fruity filling. Good for not boiling over. -- posted by katii

Plum Gin Cocktails

Sat, 27 Sep 2008 14:47:13 -0400

From Martha Stewart. For the plums, use red, yellow, or both. The prep time does not include the time to chill the plum syrup. -- posted by AmandaInOz

Chicken Fingers With Plum Dipping Sauce

Tue, 30 Sep 2008 01:04:08 -0400

From Elizabeth Baird's Cook's Own 'Chicken' cookbook, 2006, a copy of which I received in a recent cookbook swap! -- posted by Sydney Mike

Compote of Spiced Fruits

Tue, 30 Sep 2008 15:44:55 -0400

Spiced Fruits make an ideal accompaniment with cereals at breakfast, or served warm as a wholesome dessert. Serve cold or warmed with low-fat yoghurt or low fat fromage frais. -- posted by English_Rose

3 Fruit Compote

Tue, 07 Oct 2008 02:15:34 -0400

This is a healthy topping for icecream or layered with yogurt and granola for a low fat treat that is quite satisfying.I found this in a Chateline magazine and it has been a family Favoriate. This can be served alone as well. It will keep in the refridgerator for approxamately 1 week. -- posted by NomiSunrider

Patsy's Plum Cake

Sat, 11 Oct 2008 01:19:36 -0400

This is a simple & delicious cake. My Mum (Patsy) would always make it in the fall when the little blue Damson plums are in season. I gets requests for the recipe & often double & triple it to share with friends. You may substitue the plums with apples, pears or nectarines or your favorite fruit. The cake recipe is a classic from Fannie Farmer & my Mum used this cake for the base for her English trifle as well. A little tip (for much easier clean up, line your pans with tin foil & then grease). I have also used pure almond extract instead of the vanilla, a lovely combination. Looks pretty if you flip it over & serve as an 'upside-down' cake. Enjoy! -- posted by curdite_diamond

Greek Plum Jam

Thu, 16 Oct 2008 20:50:45 -0400

From the September 26, 2008 Athens' Plus magazine. Plums are one of my favorite fruits (I like pluots too - a hybrid of plums and apricots) This listed the yield as "2 jars" but the pictured jar looks about 1/2 the size of a Mason jar. This recipe listed "1 wine glass of brandy" but thanks to Evelyn/Athens conversions here:http://www.recipezaar.com/bb/viewtopic.zsp?t=220845, I'm listing this as 225 mL. Cook time is a guess. -- posted by ThatSouthernBelle

Plum Good Apple Crumble

Sat, 18 Oct 2008 02:11:52 -0400

From a magazine clipping, this is a tasty 'down home' type of dessert. -- posted by Nanna D

Plum Parfaits With Mascarpone Whipped Cream

Sun, 09 Nov 2008 02:10:30 -0500

These parfaits are beautiful. You feast with your eyes before food ever touches your lips. The parfaits are made with alternating layers of sliced cooked plums, toasted walnuts, and mascarpone whipped cream. The plum preparation involves only a few minutes of cooking. A quick and stunning dish all together that will knock the socks of your guests. -- posted by Jess4Freedom

Harvest Fruit Dessert

Thu, 13 Nov 2008 00:57:44 -0500

This recipe was sent to me by email and I thought what a wonderful holiday dessert this would make, it will certainly be on my list of to-do's. -- posted by Chef mariajane

Svisker Gröt - Norwegian Prune Pudding

Mon, 17 Nov 2008 00:37:31 -0500

A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Sweet and Sour Plum Sauce

Mon, 17 Nov 2008 22:11:50 -0500

From The Best of Taiwanese Cuisine. Plum jelly is available at Asian markets. -- posted by dicentra

Spicy Roasted Plums

Wed, 19 Nov 2008 15:13:32 -0500

Have not tried yet - From Better Homes and Gardens "New Dieter Cookbook" -- posted by Katybaby

Oven-Roasted Prunes Wrapped With Pancetta

Tue, 09 Dec 2008 23:05:52 -0500

People love the sweet-salty combination of this appetizer. You can substitute bacon for the pancetta, if you want an even more intense taste. You will also need 24 toothpicks. -- posted by Jess4Freedom

Ethiopian Style Samosas With Marmalade

Tue, 16 Dec 2008 18:27:38 -0500

Due to the long trading history between India and Ethiopia, samosas have been a staple food item for Ethiopians. Samosas are traditionally deep-fried but this recipe has been modified for pan frying. -- posted by Celticevergreen

Chicken & Dried Plum Pizza

Mon, 29 Dec 2008 19:52:43 -0500

This is a recipe I got off the back of a package of Mariani-brand Pitted, Dried Plums. It's from the California, Dried Plum Board. This looks really healthy and seems like a nice idea for a lady's luncheon or anytime you want to bring a little something different or a healthier alternative to that otherwise fattening potluck table! -- posted by Recipe Junkie

Lighter Plum Sauce

Tue, 06 Jan 2009 17:50:47 -0500

Entered for safe-keeping for healthier appetizers. From Evelyn Tribole's "More Healthy Homestyle Cooking". -- posted by KateL

Plum Pudding Smoothie

Wed, 07 Jan 2009 16:54:09 -0500

This is a recipe I adapted from spry living - it called for 1/4 tsp grd ginger since I don't care for it - I left it out. -- posted by Ceezie

Gluten-Free Coconut Prune Cookies

Thu, 08 Jan 2009 01:34:11 -0500

A unique but scrumtious combination, these rich, moist, and chewy cookies are reminicent of plum pudding. -- posted by katii

Old Fashioned Raisin Bars With Cream Cheese Frosting

Fri, 09 Jan 2009 17:34:32 -0500

I got this from recipelink.com. I had a coffee/raisin bar type recipe and I can't find it. This seems similar. I really want to try these! -- posted by Recipe Junkie

Sour Cream Plum Pie

Sun, 11 Jan 2009 20:03:30 -0500

An oldy but a goody! -- posted by Chef #906207 - Carol Westfall

Grilled Plum Salad With Aged Gouda and Pecans

Wed, 04 Feb 2009 01:52:53 -0500

From Food Network. -- posted by swissms

Prune Nut Bread

Fri, 13 Feb 2009 00:01:35 -0500

Try this sweetly delicious bread with cream cheese or creamy butter. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Plum Frangipane Tart

Sat, 14 Feb 2009 16:06:30 -0500

Quick recipe, great for using all the plums on our tree out back! -- posted by TattooedMamaof2

Prune Whip Pie

Mon, 16 Feb 2009 01:32:22 -0500

Whips are desserts made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit. Prune whip can be viewed as not only a treat to enjoy at the end of a meal, but also a delicious way to add fiber to the daily consumption of food. Top this treat with a little lightly sweetened whipped cream or good vanilla ice cream. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Prunes in Bacon

Sat, 14 Mar 2009 13:09:27 -0400

It couldn't be easier, but they are always a party hit. -- posted by Gabriellle

Plum & Coconut Cake

Sat, 14 Mar 2009 13:34:14 -0400

Another one i haven't tried but don't want to lose -this one looks great -- posted by Angel-mae & cleopatra's mummy

Dark Chocolate-Prune Bar Cookies

Thu, 26 Mar 2009 15:16:29 -0400

This recipe is from Nicole Rees, baking scientist and author of, "Baking Unplugged". Recipe makes 3 dozen squares (6X6 rows, roughly 1 1/4 each.), and each one is quite rich! Eat for breakfast with a glass of milk, or for dessert with a nip of bourbon or cognac. -- posted by blucoat

Upside Down Plum Cake

Thu, 09 Apr 2009 01:39:36 -0400

The caramel from the butter and sugar and the juice from the plums goes right through the cake when inverted, making it even more delicious! -- posted by Irmgard

Semolina Pudding W/Spiced Plums

Mon, 27 Apr 2009 00:37:39 -0400

Succulent plums simmered in orange juice and allspice complement a rich creamy baked pudding. -- posted by Super Wifey

Winter Cranberry Ketchup

Mon, 27 Apr 2009 01:18:17 -0400

Found in the 1997 cookbook, Vegetarian Planet, this is, for me, a most unusual condiment! -- posted by Sydney Mike

Apricot-Glazed Sweet & Sour Chicken With Sage

Tue, 28 Apr 2009 01:15:25 -0400

This is a quick and easy recipe with loads of flavour from Dave Lieberman's cookbook, "Young & Hungry". This is an elegant way to make a whole lot of chicken that tastes really good. It's kind of sweet and sour sweet from the apricot preserves and the plums, and sour from the bit of vinegar. But what makes this dish are the sage leaves. They give a distinctive taste and make it a beautiful, festive platter that you can really be proud of. If you want to prepare this in advance, do the first 2 steps, cover the pans, and put them in the fridge until you're ready to roast the chicken, but bring it back to room temperature before roasting. -- posted by blucoat

Plum and Cinnamon Crumble

Thu, 30 Apr 2009 01:44:38 -0400

The crumble can be made in advance and kept in the refrigerator for a few hours until you're ready to bake. If doing so, put the crumble in the oven for 10 minutes before serving the main course so it is served warm. From Redbook. -- posted by Ashbow

Sticky Grilled Drumsticks With Spicy/Sweet Plum Sauce

Mon, 18 May 2009 15:24:21 -0400

Food & Wine Magazine, August 2008 edition. From Pairing of the Day: August 2008, Great Chicken Recipes: Wings, Breasts, Drumsticks and Thighs. Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling. Hot red pepper jelly makes for a spicier glaze, sweet pepper jelly creates a milder one. We opted for the milder one because we made it for the home but we made a batch of the spicier glaze for us and it was wonderful! This is a fantastic and tasty recipe for the grill and the summer.Suggested wine: Juicy Primitivo: 2006 . Serve with the drumsticks, corn on the cob with any of the outrageous butter recipes on zaar, a yummy mixed-greens salad with garbanzo beans, bacon, sesame seeds and a champagne vinaigrette, and then for dessert something chocolate and DECADENT! ;) -- posted by Manami

Giant Sugar Plum Cookies

Fri, 22 May 2009 12:07:42 -0400

A lovely filled cookie from an old newspaper clipping. Roll some out for your family gatherings or for story time with a glass of icy cold milk. Chilling time not included in preparation time. -- posted by Molly53

Tom Thumb Cake (With Canned Plums)

Wed, 27 May 2009 15:38:37 -0400

Another recipe from the "Oregon Fruit Products" web site. Also didn't make it yet, but it sounds so good I know I won't resist it... If you try it before I do, would you let me know if you like it? -- posted by MillaKette

Purple Plum and Apple Cake With Cider Glaze

Thu, 28 May 2009 01:28:46 -0400

I got this recipe from the "Oregon Fruit Products" web site. Didn't make it yet, but it sounds so good I'll try it soon. Please, let me know if you try it! -- posted by MillaKette

Stone Fruit With Honey-Drizzled Soft Cheeses and Toasted Almonds

Thu, 11 Jun 2009 14:54:48 -0400

What a different dessert this is, fantastic to be served at one of your spring brunches- all the ladies will enjoy I'm sure - -- posted by Chef mariajane

Umeshu (Plum Wine)

Sun, 14 Jun 2009 21:11:01 -0400

Wondering what to do with those extra green plums growing on your tree? Why not put a few aside, and make Umeshu, and give it for Christmas? -- posted by Neighborhood Fruit

Cantaloupe, Plums, and Cherries With Mint and Vanilla

Fri, 26 Jun 2009 03:32:36 -0400

Blueberries can be substituted for cherries. Because riper fruits require more acid to balance their sweetness, the lime juice should be added to taste. Start with 1 tablespoon, then add 1 teaspoon at a time as necessary. Adapted from America's Test Kitchen. Posted for Summer '09 Comfort Cafe. Cook time is standing time. -- posted by TxGriffLover

Tangy Plum Barbecue Sauce & Plum Syrup (2 in One!)

Mon, 29 Jun 2009 01:18:18 -0400

This is a perfect recipe if you're wondering what to do with all those slightly over-the-hill, bruised, juicy to bursting point plums! The best part about it is that it's a two-fer: you make one recipe and end up with two things! -- posted by Neighborhood Fruit

Summer Fruit Crostata(Ina Garten)

Thu, 09 Jul 2009 13:49:22 -0400

From the Barefoot Contessa At Home cookbook. She says her friends George Germon and Johanne Killeen had it in their cookbook, Cucina Simpatica, made with apples. She decided to try her own variation with summer fruit. It's juicy and makes a sweet and perfect light summer dessert! Enjoy! -- posted by Sharon123

Plum Jam

Sun, 19 Jul 2009 20:53:44 -0400

This jam recipe is easy and makes really good plum jam. I use pectin because it significantly reduces the boiling time and sugar needed. I prefer using organic red or purple skin plums with organic sugar. This recipes makes six 8oz. jars. Enjoy! -- posted by Lisa Clarice

Pflaumenkuchen (German Plum Tart)

Mon, 20 Jul 2009 10:42:54 -0400

This is considered to be THE German fruit tart. Traditionally this is baked on yeast pastry, but the sweet German pastry is also a perfect base. It must be made with cold butter and the dough chilled before using, otherwise there is a tendency to add additional flour, which is a mistake. The crust rises up between the fruits and the delicious juices are absorbed into the pastry. -- posted by pleiad7

Peach Plum Jam

Tue, 21 Jul 2009 12:50:16 -0400

I got this recipe from About.com. It was posted by Diana Rattray. I was looking for a way to use up my peaches and plums and there wasn't a recipe like this posted here. Don't forget to use proper canning techniques. Make sure everything is sterile!! -- posted by *Z*

Prunes in Orange Sauce

Mon, 27 Jul 2009 18:51:17 -0400

This is a recipe received in email from www.whfoods.org - a great source of nutritional information. I'm keeping it as I have poached prunes, err ... I mean dried plums (have you noticed that re-branding as of late? LOL), for years with out ever writing down the recipe. It is nice to sometimes substitute Madeira for the OJ/lemon juice & adding the peel of an orange to the brew. -- posted by Buster's friend

Mu Shu Turkey Wraps

Tue, 04 Aug 2009 02:09:22 -0400

This is a great recipe for the crock pot, healthy & full of taste. -- posted by Nasseh

Plum and Apple Chutney

Fri, 21 Aug 2009 12:10:28 -0400

We have a Satsuma plum tree in our backyard that produces loads of plums every year. I'm always trying to come up with new ways to preserve plums. You can mix dried blueberries, dried cherries and or raisins. -- posted by Rinshinomori

Zwetschgenkuchen (Bavarian Plum Cake)

Mon, 24 Aug 2009 13:23:56 -0400

This is a traditional fresh plum cake, thought to have originated in the town of Augsburg, Germany. It is made with fresh Italian prune plums which are at their peak in late summer. Perfect for the afternoon coffee hour. Serve at room temperature, with a dollop of fresh whipped cream! -- posted by BecR

Plum Crumble Pie

Mon, 21 Sep 2009 12:49:19 -0400

I made this pie from Food and Drink magazine last week to use up some prune plums I had bought. We just loved it. A friend gave me some more prune plums from her tree so I am making another one! -- posted by Irmgard

Peach Plum Topping

Mon, 28 Sep 2009 14:54:05 -0400

This is a great topping for pancakes, waffles or French toast. -- posted by Irmgard

Bohemian Kolaches With Four Fillings

Tue, 29 Sep 2009 16:11:38 -0400

Received this in an email - it is a BIG recipe with four wonderful fillings. I suspect each filling as listed would fill the MANY kolaches this recipe will make. The first go round I plan to halve the recipe probably quarter two of the fillings. BTW, Myrtle did not indicate whether the apricots were fresh or dried - I am going with dried when I make it. She didn't give a cook time either - so watch closely after 15 minutes. No yield either so I am guesstimating on 100+. Thanks, Myrtle Killian! -- posted by Buster's friend

Plum and Shortbread Swirls

Mon, 05 Oct 2009 16:43:01 -0400

A great fall dessert.....maybe the alternative to pumpkin pie this year??? From LCBO Autumn 2005 -- posted by SoupCookie

Plum Orange and Almond Cobbler

Mon, 05 Oct 2009 17:15:30 -0400

This easy cobbler recipe is from BBC Good Food magazine. The syrup tends to boil over while baking so put a cookie sheet underneath to catch the drips! -- posted by Irmgard

Orange Ginger Plum Cobbler

Fri, 09 Oct 2009 17:02:45 -0400

Delicous and warming on a cold autumn night. Ginger and orange highlight the taste of the plums. Free of gluten, dairy, soy and nuts for the allergen sensitive. -- posted by Cookin' on the Prairie

Plum Sauce

Fri, 16 Oct 2009 10:22:41 -0400

A great all purpose sauce that keeps for up to 3 months or more. -- posted by Tisme

Chunky Plum and Cinnamon Jam

Mon, 23 Nov 2009 18:21:19 -0500

This luxury jam has a Christmassy feel to it but not so much so that you couldn't enjoy it year round. There aren't many fruits that I prefer cooked, but this is one of them and its great spread on buttered toast. If you don't like cinnamon then by all means leave it out but it does complement the plum flavour without taking over. Jam making is easy and fun so have a go. . . -- posted by robd16