I saw these recipes in the Independent, which is a London newspaper (hence the measurements in metric).
Plum sherbet
This is a lovely, slightly sharp sherbet with a clean, pure taste. In my mind, the definition of a sherbet is a sorbet with just the smallest amount of cream added or, in this case, crème fraîche. Leave out the cream if you prefer. The flavour will be just that much more immediate.
1kg plums (we use Opus, but Victoria plums are delicious too) 220g caster sugar 100ml water pinch of salt 50ml crème fraîche
Place plums, water and sugar into a heavy-based pan over a medium heat and bring to a simmer for 8-10 minutes, or until plums are soft and falling apart. Remove pan from heat and pass plums through a chinois (a fine mesh strainer). Press down firmly on the purée to push some of the flesh through, giving the sherbet a lovely rich body.
Place the crème fraîche in a bowl and pour the strained purée over it, stirring as you do so. It is important to add the purée to the crème fraîche and not the other way round to ensure an even and smooth purée.
Add the salt (this helps to bring out the flavour of the plums). Allow to cool completely, before pouring into an ice-cream maker (follow the manufacturer's instructions).
If you don't have an ice-cream maker you could do without the cream and pour the purée into a shallow tray and place in freezer. After 45 minutes, drag a fork through the fruit, drawing in from the sides. Return to freezer and repeat this process twice more at half-hour intervals.
Really good, sweet, ripe plums make a delicious granita (fruit that is less than perfect performs best as sorbets or sherbets).
* * *
Pickled plums
This is a good, simple pickling brine - we pickle all sorts of fruit using this particular recipe (try cherries or currants). At this time of year, when there is still fruit around, it is really worth taking the trouble to preserve it - so you can savour its flavour during the cold, sometimes barren winter months.
1kg plums (Opus or Victoria work well) 275g caster sugar 1 pint of good-quality red wine vinegar 6 cloves 10 peppercorns 4 star anise 1 cinnamon quill
Rinse, dry and pick over the plums, discarding any blemished ones.
Stir together the sugar and vinegar in a non-reactive saucepan; add the cloves, cinnamon, star anise and peppercorns. Bring to a boil and cook for 3 minutes.
Pack the plums into prepared, sterilised jars and pour over the hot syrup. Cover and seal the jar ensuring that they are airtight. If you can bear it, let them sit for two months in a cool, dark place before using them.
I would NEVER take the last cookie!! Well, ok, maybe I would..
But I am trying not to eat too much sweets lately..which is why I had to have a 'homemade' sugar coated donut today and I'm going to make cheesecake this evening. *blush*
"#C35617" dark orange 3 - "#C11B17" fire brick
"#AF7817" dark goldenrod - "#667C26" dark olive green < =<
-->
Follow me to my exchange partners:
I've bobbed for 51 apples so far! (Want to get some of your own? Click the apple to find out more!)
Fresh Cherry and Plum Crisp Oats and almonds give the topping its crunch. Serve warm with low-fat ice cream. 1/2 cup all-purpose flour (about 2 1/4 ounces) 1/2 cup packed brown sugar 1/4 cup slivered almonds 1/2 cup regular oats 3 tablespoons cold butter 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 4 cups chopped ripe plums (about 2 pounds) 4 cups pitted sweet cherries (about 1 1/2 pounds) 2 tablespoons all-purpose flour 1/3 cup granulated sugar 1/8 teaspoon salt Cooking spray
Preheat oven to 400°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and almonds in a food processor; pulse 5 times or until blended. Add oats, butter, cinnamon, and 1/4 teaspoon salt; pulse 5 times or until mixture is crumbly. Set aside. Combine plums and remaining ingredients except cooking spray in a large bowl; toss well. Spoon plum mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Bake at 400° for 35 minutes or until bubbly.
Yield: 8 servings
CALORIES 313(23% from fat); FAT 7.9g (sat 3.1g,mono 3g,poly 1.1g); PROTEIN 4.4g; CHOLESTEROL 11mg; CALCIUM 43mg; SODIUM 147mg; FIBER 4.6g; IRON 1.5mg; CARBOHYDRATE 60.7g Cooking Light, JUNE 2006
-------------------
Grilled Chicken Breasts with Plum Salsa Peaches, nectarines, or pineapple can be used in place of the plums. Chicken: 2 teaspoons brown sugar 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon garlic powder 4 (4-ounce) skinless, boneless chicken breast halves 2 teaspoons vegetable oil
Plum Salsa: 1 cup chopped ripe plum (about 2 plums) 2 tablespoons chopped fresh or 1 teaspoon dried cilantro 2 tablespoons chopped red onion 2 teaspoons cider vinegar 1/4 teaspoon hot sauce 1/8 teaspoon salt
To prepare chicken, combine the first 4 ingredients. Rub chicken with brown sugar mixture. Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken.
Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup salsa)
CALORIES 203(26% from fat); FAT 5.8g (sat 1.2g,mono 1.8g,poly 2.1g); PROTEIN 27.1g; CHOLESTEROL 72mg; CALCIUM 24mg; SODIUM 431mg; FIBER 1g; IRON 1.3mg; CARBOHYDRATE 9.8g Cooking Light, AUGUST 2001
---------------------------
HONEY-ROASTED PLUMS WITH THYME AND CREME FRAICHE
For extra color, use different kinds of plums, such as bright red-fleshed Elephant Hearts, yellow Shiro plums, and pluots. (Avoid using Santa Rosas, which don't retain their shape when cooked.)
1/2 cup (packed) dark brown sugar 1/4 cup honey 4 tablespoons (1/2 stick) unsalted butter 1/2 cup fresh thyme sprigs 6 large assorted ripe but firm plums (about 2 pounds), halved, pitted
Crème fraîche Additional fresh thyme sprigs
Preheat oven to 475°F. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts. Cook 2 minutes, stirring constantly (mixture will bubble vigorously). Add plum halves, cut side down. Cook plums without stirring for 2 minutes. Turn plums over and transfer skillet to oven. Roast until caramel is deep brown, checking frequently to prevent burning, about 4 minutes. Divide plum halves among 6 plates. Spoon sauce from skillet over plums, leaving most of thyme sprigs behind. Drizzle plums with crème fraîche, garnish with additional thyme sprigs, and serve.
"You are right, Heather, I am a Southern girl who knows that MANNERS means not to leave ANYTHING on a plate...not even the last cookie! I would grab it! "
Heheheh. I'm not southern, but I'm not shy about taking the last one either..most of the time. :)
< =<
-->
Man can live about forty days without food,
about three days without water,
about eight minutes without air...
but only for one second without hope.
-Hal Lindsey
I've bobbed for 51 apples so far! (Want to get some of your own? Click the apple to find out more!)
Pages
Ya know what? I've had 3 homes with plum groves, and the only idea that springs to my mind is plum preserves (which I love).
I've asked for ideas at Exotic Cuisines, this post might interest you.
http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdregional&msg=2039.1&x=y
By the way, WELCOME, WELCOME!!!
I saw these recipes in the Independent, which is a London newspaper (hence the measurements in metric).
Plum sherbet
This is a lovely, slightly sharp sherbet with a clean, pure taste. In my mind, the definition of a sherbet is a sorbet with just the smallest amount of cream added or, in this case, crème fraîche. Leave out the cream if you prefer. The flavour will be just that much more immediate.
1kg plums (we use Opus, but Victoria plums are delicious too)
220g caster sugar
100ml water
pinch of salt
50ml crème fraîche
Place plums, water and sugar into a heavy-based pan over a medium heat and bring to a simmer for 8-10 minutes, or until plums are soft and falling apart. Remove pan from heat and pass plums through a chinois (a fine mesh strainer). Press down firmly on the purée to push some of the flesh through, giving the sherbet a lovely rich body.
Place the crème fraîche in a bowl and pour the strained purée over it, stirring as you do so. It is important to add the purée to the crème fraîche and not the other way round to ensure an even and smooth purée.
Add the salt (this helps to bring out the flavour of the plums). Allow to cool completely, before pouring into an ice-cream maker (follow the manufacturer's instructions).
If you don't have an ice-cream maker you could do without the cream and pour the purée into a shallow tray and place in freezer. After 45 minutes, drag a fork through the fruit, drawing in from the sides. Return to freezer and repeat this process twice more at half-hour intervals.
Really good, sweet, ripe plums make a delicious granita (fruit that is less than perfect performs best as sorbets or sherbets).
* * *
Pickled plums
This is a good, simple pickling brine - we pickle all sorts of fruit using this particular recipe (try cherries or currants). At this time of year, when there is still fruit around, it is really worth taking the trouble to preserve it - so you can savour its flavour during the cold, sometimes barren winter months.
1kg plums (Opus or Victoria work well)
275g caster sugar
1 pint of good-quality red wine vinegar
6 cloves
10 peppercorns
4 star anise
1 cinnamon quill
Rinse, dry and pick over the plums, discarding any blemished ones.
Stir together the sugar and vinegar in a non-reactive saucepan; add the cloves, cinnamon, star anise and peppercorns. Bring to a boil and cook for 3 minutes.
Pack the plums into prepared, sterilised jars and pour over the hot syrup. Cover and seal the jar ensuring that they are airtight. If you can bear it, let them sit for two months in a cool, dark place before using them.
They are delicious with cured meats or duck.
I would NEVER take the last cookie!!
Well, ok, maybe I would..
But I am trying not to eat too much sweets lately..which is why I had to have a 'homemade' sugar coated donut today and I'm going to make cheesecake this evening. *blush*
"#C35617" dark orange 3 - "#C11B17" fire brick
"#AF7817" dark goldenrod - "#667C26" dark olive green
-->
Follow me to my exchange partners:
I've bobbed for 51 apples so far!
(Want to get some of your own?
Click the apple to find out more!)
I found a few recipes:
Fresh Cherry and Plum Crisp



Oats and almonds give the topping its crunch. Serve warm with low-fat ice cream.
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup packed brown sugar
1/4 cup slivered almonds
1/2 cup regular oats
3 tablespoons cold butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 cups chopped ripe plums (about 2 pounds)
4 cups pitted sweet cherries (about 1 1/2 pounds)
2 tablespoons all-purpose flour
1/3 cup granulated sugar
1/8 teaspoon salt
Cooking spray
Preheat oven to 400°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, and almonds in a food processor; pulse 5 times or until blended. Add oats, butter, cinnamon, and 1/4 teaspoon salt; pulse 5 times or until mixture is crumbly. Set aside.
Combine plums and remaining ingredients except cooking spray in a large bowl; toss well. Spoon plum mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Bake at 400° for 35 minutes or until bubbly.
Yield: 8 servings
CALORIES 313(23% from fat); FAT 7.9g (sat 3.1g,mono 3g,poly 1.1g); PROTEIN 4.4g; CHOLESTEROL 11mg; CALCIUM 43mg; SODIUM 147mg; FIBER 4.6g; IRON 1.5mg; CARBOHYDRATE 60.7g
Cooking Light, JUNE 2006
-------------------
Grilled Chicken Breasts with Plum Salsa



Peaches, nectarines, or pineapple can be used in place of the plums.
Chicken:
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
4 (4-ounce) skinless, boneless chicken breast halves
2 teaspoons vegetable oil
Plum Salsa:
1 cup chopped ripe plum (about 2 plums)
2 tablespoons chopped fresh or 1 teaspoon dried cilantro
2 tablespoons chopped red onion
2 teaspoons cider vinegar
1/4 teaspoon hot sauce
1/8 teaspoon salt
To prepare chicken, combine the first 4 ingredients. Rub chicken with brown sugar mixture.
Heat the oil in a grill pan or nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done.
While the chicken is cooking, combine remaining ingredients in a bowl. Serve with chicken.
Yield: 4 servings (serving size: 1 chicken breast half and 1/4 cup salsa)
CALORIES 203(26% from fat); FAT 5.8g (sat 1.2g,mono 1.8g,poly 2.1g); PROTEIN 27.1g; CHOLESTEROL 72mg; CALCIUM 24mg; SODIUM 431mg; FIBER 1g; IRON 1.3mg; CARBOHYDRATE 9.8g
Cooking Light, AUGUST 2001
---------------------------
HONEY-ROASTED PLUMS WITH THYME AND CREME FRAICHE
For extra color, use different kinds of plums, such as bright red-fleshed Elephant Hearts, yellow Shiro plums, and pluots. (Avoid using Santa Rosas, which don't retain their shape when cooked.)
1/2 cup (packed) dark brown sugar
1/4 cup honey
4 tablespoons (1/2 stick) unsalted butter
1/2 cup fresh thyme sprigs
6 large assorted ripe but firm plums (about 2 pounds), halved, pitted
Crème fraîche
Additional fresh thyme sprigs
Preheat oven to 475°F. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts. Cook 2 minutes, stirring constantly (mixture will bubble vigorously). Add plum halves, cut side down. Cook plums without stirring for 2 minutes. Turn plums over and transfer skillet to oven. Roast until caramel is deep brown, checking frequently to prevent burning, about 4 minutes.
Divide plum halves among 6 plates. Spoon sauce from skillet over plums, leaving most of thyme sprigs behind. Drizzle plums with crème fraîche, garnish with additional thyme sprigs, and serve.
Makes 6 servings.
Bon Appétit
Time For Dessert
August 2005
Epicurious.com © CondéNet, Inc. All rights reserved.
Heheheh. I'm not southern, but I'm not shy about taking the last one either..most of the time. :)
-->
Man can live about forty days without food,
about three days without water,
about eight minutes without air...
but only for one second without hope.
-Hal Lindsey
I've bobbed for 51 apples so far!
(Want to get some of your own?
Click the apple to find out more!)
Here is how we do it in the South:
"Oh, dear, there's not really enough here to fool with wrapping and putting away.
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