Recipezaar: Plums,Served Cold recipes

Grilled Summer Fruit Compote

Fri, 11 Jul 2003 20:01:40 -0400

A delicious blend of flavours that can be served as an elegant breakfast or dessert or anything! -- posted by dale!

Fresh Fruit Sangria

Tue, 26 Aug 2003 20:02:31 -0400

Ginger Pineapple Plum Chutney

Tue, 02 Sep 2003 20:04:24 -0400

Great with fish. I invented this to go with some basa fillets we cooked on the Japanese smoker. I used the leftovers to liven up a monotonous coleslaw. -- posted by Picholine

Plum teething for babies 6 months or older

Wed, 05 Nov 2003 20:01:21 -0500

This is from the Thursday magazine's special feature titled "Meal in a glass"! I hope it helps babies who are teething! -- posted by Charishma Ramchandani

Pavlova Roulade, served with Toffee Plums

Sat, 13 Mar 2004 20:00:19 -0500

This recipe was published in the March 2004 issue of "Delicious" magazine. I buy this publication often, and this recipe has inspired me to make a spectacular dessert. I hope you enjoy it! -- posted by Janine Smith

Delicious Prune Apricot and Ginger Yogurt (No Fat/ Sugar)

Sat, 09 Jul 2005 17:50:06 -0400

I adore fresh yoghurt and practically live on it. It's certainly my main source of protein. I mostly make my own, and often strain it when I have the time. This is one of my all time favourite yoghurt combinations. It is just too nice!! -- posted by Ethan UK

Spicy Plum Chutney

Fri, 23 Sep 2005 13:14:02 -0400

This sweet and spicy chutney is from my favorite Indian Vegetarian Cookbook. -- posted by Thorsten

Fresh Fruit Fool

Wed, 28 Sep 2005 16:07:14 -0400

There is no foolishness about this dessert! Traditional English fruit fools derive their name from the French word 'fouler', meaning to crush. Thank goodness that this word was modified to 'fool', as I don't think too many of us would be keen to be making or eating 'foul' fruits! This recipe is one I have adapted from the Australian publication by Reader's Digest of a book jam-packed with traditional Australian recipes: 'Family Recipe Scrapbook: tried and trusted recipes for today's cooks'. I bought the book in preparation for the 2005 Zaar World Tour, so I could track down familiar recipes I've eaten often or heard of but not previously eaten. What I love about the recipes in this book is that from whatever decade or century past they come, they have been updated to suit C21st tastes. This is a prepare-ahead recipe, and the preparation and cooking times below do not include cooling times. BTW, 500g Australian = 455g Canadian = 1 pound American. -- posted by bluemoon downunder

Snow Peach Cradle Cake

Sat, 17 Jun 2006 15:47:08 -0400

Snow peaches are a hybrid cross of peach/plum.The flavor is fantastic.I wanted a dessert that would highlight the flavor, batter on the bottom, snow peaches in the middle,batter on the top. The peaches are cradled.(see below for Splenda use) -- posted by Montana Heart Song

Nectarine, Prosciutto and Arugula Bundles

Thu, 03 Aug 2006 23:03:52 -0400

Excellent and easy summer appetizer to enjoy with your cocktails on the patio. Our company loved them. The recipe is from Cooking Light. You can use fresh peaches or plums as a substitute for the nectarines. -- posted by ugogirl

Prune Milk

Sat, 31 Mar 2007 16:02:35 -0400

Delicious served very cold. A healthy drink from the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Damson Plum Conserve

Sun, 13 May 2007 17:40:34 -0400

A delicious preserve from the American heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

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

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

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

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

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

Festive Sugar Plums - Old Fashioned Sweetmeats

Tue, 01 Dec 2009 16:37:27 -0500

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in The Night Before ChristmasThe children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence sweet meat. This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart