Plum & amaretti semifreddo Recipes

A ripple of sweet plum purée and chunks of almond biscuit turn this Italian ice cream into an all-in-one dessert

Ingredients:

• 450g ripe purple plum, halved and stoned
• 350g caster sugar
• 2 large egg white
• 300ml double cream
• 1 tbsp Disaronno liqueur
• 85g soft amaretti biscuit, roughly broken up

Instructions:

1. Line a 30 x 20cm tray with cling film. Put the plums in a pan with 2 tbsp water and 110g of the sugar. Cover with a lid and stew over a medium heat for 10 mins until soft. Allow to cool slightly, then blitz with a hand blender. Pass through a sieve to remove the plum skins. Allow to cool.
2. Put the remaining sugar in a pan with 150ml water, and dissolve over a low heat. Boil for 5 mins or until the mixture reaches 120C on a cooking thermometer.
3. To make the meringue base, whisk the egg whites until stiff. With the beaters running, carefully pour the sugar mixture onto the egg white, whisking until thick. In another bowl, softly whip the cream, then gently fold in the liqueur, plum pulp, biscuits and the meringue. Pour into the tin, cover with cling film and freeze for a few hrs until set. To serve, remove from the freezer 5 mins before scooping into balls.

Plum & amaretti semifreddo • Yield: 8 servings
Ingredients:

• 450g ripe purple plum, halved and stoned
• 350g caster sugar
• 2 large egg white
• 300ml double cream
• 1 tbsp Disaronno liqueur
• 85g soft amaretti biscuit, roughly broken up

Plum & amaretti semifreddo Nutrition Facts:
• Diet:
• Calories: 149.86
• Fat: 127.13
• Carbs: 152.10
• Protein: 22.51
• Cholesterol: 138.90
• Calcium: 43.15
• Sodium: 30.10

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Plum Tomato Tart Recipes

Ingredients:

• The cheese dough:
• 1 cup all-purpose flour
• 1/4 teaspoon table salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 3 tablespoons shredded mozzarella
• 2 to 3 Tbsp. ice water
• The filling:
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 3/4 pounds plum tomatoes, peeled, seeded and chopped (3 cups)
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pint red and/or yellow cherry or grape tomatoes, thinly sliced
• 2 tablespoons chopped fresh basil, plus leaves for garnish

Plum Tomato Tart • Yield: 8 servings
Ingredients:

• The cheese dough:
• 1 cup all-purpose flour
• 1/4 teaspoon table salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 3 tablespoons shredded mozzarella
• 2 to 3 Tbsp. ice water
• The filling:
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 3/4 pounds plum tomatoes, peeled, seeded and chopped (3 cups)
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pint red and/or yellow cherry or grape tomatoes, thinly sliced
• 2 tablespoons chopped fresh basil, plus leaves for garnish

Plum Tomato Tart Nutrition Facts:
• Diet:
• Calories: 66.64
• Fat: 69.19
• Carbs: 53.82
• Protein: 25.18
• Cholesterol: 46.24
• Calcium: 32.37
• Sodium: 75.95

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Ham Glazed with Spiced Plum Conserve Recipes

Ingredients:

• 1 (8-lb.) fully cooked, bone-in ham
• 1 tablespoon whole cloves
• 3 cups Spiced Plum Conserve

Ham Glazed with Spiced Plum Conserve • Yield: 10 servings
Ingredients:

• 1 (8-lb.) fully cooked, bone-in ham
• 1 tablespoon whole cloves
• 3 cups Spiced Plum Conserve

Ham Glazed with Spiced Plum Conserve Nutrition Facts:
• Diet: Low-Carb
• Calories: 338.86
• Fat: 375.99
• Carbs: 71.07
• Protein: 602.59
• Cholesterol: 713.65
• Calcium: 32.48
• Sodium: 1,571.69

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Italian Plum Tart (Tarte aux Quetsches) Recipes

I can never decide what I like better about this Alsatian and Southern-German tart: the quetsches (similar to Italian blue plums, which are available for a short time in the fall) or the butter crust (called a sablé in French and Mürbeteig in German). On a recent trip to France, I learned a trick for making it: if you bake the tart with no sugar over the fruit, you won’t get a soggy crust. Just sprinkle on a small amount of sugar after baking. Italian blue plums are only available in the early fall, so I tend to serve this tart at Rosh Hashanah.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter or pareve margarine, cut into 8 pieces
• 1 egg yolk
• 3 tablespoons plum or other fruit jam
• 1 tablespoon brandy
• 1 1/2 pounds Italian blue plums
• 1/2 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 1/4 cup sugar

Instructions:

1. To make the crust, pulse the flour, sugar, salt, and butter or margarine together in the bowl of a food processor fitted with a steel blade until crumbled. Then add the egg yolk, and pulse until the dough comes together.
2. Put the dough in the center of an ungreased 9-inch tart pan with a removable bottom. Dust your fingers with flour, and gently press out the dough to cover the bottom and sides of the pan. Refrigerate for at least 30 minutes.
3. Preheat the oven to 450 degrees, and bake the crust for 10 minutes. Reduce the oven to 375 degrees, and bake for another 5 minutes. Remove the crust from the oven, and let cool slightly. Reduce the oven temperature to 350 degrees.
4. Mix the jam with the brandy in a small bowl, and spread over the bottom of the crust. Pit the plums, and cut them into four pieces each. Starting at the outside, arrange the plums in a circle so that all the pieces overlap, creating concentric circles that wind into the center of the pan. Sprinkle with the cinnamon and lemon zest.
5. Return the tart to the oven, and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy. Remove the tart from the oven, sprinkle on the sugar, and serve warm or at room temperature.

Italian Plum Tart (Tarte aux Quetsches) • Yield: 8 servings
Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter or pareve margarine, cut into 8 pieces
• 1 egg yolk
• 3 tablespoons plum or other fruit jam
• 1 tablespoon brandy
• 1 1/2 pounds Italian blue plums
• 1/2 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 1/4 cup sugar

Italian Plum Tart (Tarte aux Quetsches) Nutrition Facts:
• Diet:
• Calories: 103.55
• Fat: 98.91
• Carbs: 92.94
• Protein: 21.08
• Cholesterol: 130.12
• Calcium: 13.27
• Sodium: 13.85

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pork Roast With Plum Glaze Recipes

Ingredients:

• 1 (1 1/2-pound) lean, boned pork loin roast
• 5 tablespoons Spiced Plum Butter
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon five-spice powder (optional)
• 3 garlic cloves, crushed
• Cooking spray
• 1/4 cup water
• Plum slices (optional)
• Sage sprigs (optional)

Pork Roast With Plum Glaze • Yield: 4 servings
Ingredients:

• 1 (1 1/2-pound) lean, boned pork loin roast
• 5 tablespoons Spiced Plum Butter
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon sesame oil
• 1/2 teaspoon five-spice powder (optional)
• 3 garlic cloves, crushed
• Cooking spray
• 1/4 cup water
• Plum slices (optional)
• Sage sprigs (optional)

Pork Roast With Plum Glaze Nutrition Facts:
• Diet:
• Calories: 70.07
• Fat: 82.51
• Carbs: 16.50
• Protein: 109.25
• Cholesterol: 111.45
• Calcium: 27.49
• Sodium: 54.74

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Plum betty Recipes

Plentiful and cheap, plums are full of flavour and goodness, so why not make them into a comforting pud?

Ingredients:

• 200g wholemeal bread, torn into chunks
• 85g butter, melted
• 85g demerara sugar
• 1 tsp cinnamon
• 1¼kg plums, quartered and stoned
• 2 tbsp caster sugar
• 1 tbsp cornflour
• yogurt, to serve

Instructions:

1. Heat oven to 200C/180C fan/gas 6. Whizz bread to chunky crumbs in a food processor. Spread over a large baking tray and bake for 10-12 mins, stirring now and then until evenly crisp. Scrape into a bowl and stir in the butter, sugar and cinnamon. Reduce oven to 160C/140C fan/gas 3.
2. Put the plums, sugar and cornflour into a large lidded pan. On the heat, stir for 1-2 mins until the cornflour is incorporated. Add 200ml water, cover and simmer for 15-20 mins.
3. Layer up the plums and crumbs in an ovenproof dish, finishing with a layer of crumbs, and bake for 20 mins.

Plum betty • Yield: 8 servings
Ingredients:

• 200g wholemeal bread, torn into chunks
• 85g butter, melted
• 85g demerara sugar
• 1 tsp cinnamon
• 1¼kg plums, quartered and stoned
• 2 tbsp caster sugar
• 1 tbsp cornflour
• yogurt, to serve

Plum betty Nutrition Facts:
• Diet:
• Calories: 108.33
• Fat: 79.22
• Carbs: 118.36
• Protein: 31.72
• Cholesterol: 60.92
• Calcium: 46.81
• Sodium: 43.75

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Spiced plum & blackberry crumble Recipes

Showcase fruit in a piping hot, oat-topped crumble delicately flavoured with cinnamon and star anise

Ingredients:

• 140g plain flour
• 140g butter, cut into small dice
• 85g soft brown sugar
• 50g porridge oat
• custard, to serve
• 1kg ripe plum (about 14), halved and stoned
• 1 tbsp soft brown sugar
• 1 tbsp plain flour
• 2 star anise
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• juice ½ lemon
• 300g blackberry

Instructions:

1. First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
2. Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

Spiced plum & blackberry crumble • Yield: 6 servings
Ingredients:

• 140g plain flour
• 140g butter, cut into small dice
• 85g soft brown sugar
• 50g porridge oat
• custard, to serve
• 1kg ripe plum (about 14), halved and stoned
• 1 tbsp soft brown sugar
• 1 tbsp plain flour
• 2 star anise
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• juice ½ lemon
• 300g blackberry

Spiced plum & blackberry crumble Nutrition Facts:
• Diet:
• Calories: 136.16
• Fat: 123.48
• Carbs: 129.55
• Protein: 37.32
• Cholesterol: 100.33
• Calcium: 36.77
• Sodium: 2.11

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Brandied Plum Clafoutis Recipes

These warm, pudding-like individual desserts are the perfect use for those last-of-the-season plums. If you’d like, sift some powdered sugar over the clafoutis before serving.

Ingredients:

• 4 tablespoons (1/2 stick) salted butter, melted, divided
• 1 1/2 pounds plums, pitted; 1 plum sliced thin, others cut into 1/2-inch cubes
• 7 tablespoons plus 1/2 cup sugar, divided
• 4 tablespoons brandy, divided
• 1/4 cup thawed frozen orange juice concentrate
• 1/2 cup (about) heavy whipping cream
• 3 tablespoons all purpose flour
• 2 large eggs

Instructions:

1. Preheat oven to 375°F. Brush six 5-inch diameter, 1-inch-high ovenproof dishes with 1 tablespoon melted butter; place dishes on rimmed baking sheet. Cook diced plums, 4 tablespoons sugar, and 2 tablespoons brandy in medium skillet over medium-high heat until juices bubble thickly, stirring often, about 5 minutes. Cover; cook until plums are just tender, stirring occasionally, 2 to 3 minutes.
2. Using slotted spoon, divide diced plums among prepared dishes. Add orange juice concentrate to juices in skillet; stir to blend. Pour into 1-cup measuring cup. Add remaining 2 tablespoons brandy, then enough cream to measure 3/4 cup total.
3. Whisk 1/2 cup plus 2 tablespoons sugar and flour in large bowl. Whisk in cream mixture, eggs, and remaining 3 tablespoons melted butter. Spoon batter over plums in dishes. Top with plum slices; sprinkle with remaining 1 tablespoon sugar.
4. Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.

Brandied Plum Clafoutis • Yield: 6 servings
Ingredients:

• 4 tablespoons (1/2 stick) salted butter, melted, divided
• 1 1/2 pounds plums, pitted; 1 plum sliced thin, others cut into 1/2-inch cubes
• 7 tablespoons plus 1/2 cup sugar, divided
• 4 tablespoons brandy, divided
• 1/4 cup thawed frozen orange juice concentrate
• 1/2 cup (about) heavy whipping cream
• 3 tablespoons all purpose flour
• 2 large eggs

Brandied Plum Clafoutis Nutrition Facts:
• Diet:
• Calories: 115.52
• Fat: 101.91
• Carbs: 103.10
• Protein: 24.24
• Cholesterol: 219.05
• Calcium: 57.18
• Sodium: 23.33

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Plum-Glazed Stuffed Shiitake Mushrooms Recipes

Here is an Asian twist on stuffed mushrooms. Chinese plum sauce and sesame oil make the satisfying, intensely flavored glaze. Small portobellos can be substituted for the shiitakes, if you like.

Ingredients:

• 40 small shiitake mushrooms (about 1 1/4 pounds), stemmed
• 12 ounces bulk pork sausage
• 1/2 cup Chinese plum sauce
• 1 tablespoon oriental sesame oil
• 1/2 cup chopped fresh chives

Instructions:

1. Place shiitake mushrooms stem side up on large rimmed baking sheet. Mound each with about 1/2 tablespoon pork sausage. Stir plum sauce in heavy small saucepan over medium heat until melted. Whisk in oil. Brush mushrooms with all of plum sauce mixture. (Can be made 1 day ahead. Cover; refrigerate.)
2. Preheat oven to 400°F. Bake mushrooms until sausage is cooked through, about 15 minutes. Transfer to large platter. Sprinkle with chives.

Plum-Glazed Stuffed Shiitake Mushrooms • Yield: 40 servings
Ingredients:

• 40 small shiitake mushrooms (about 1 1/4 pounds), stemmed
• 12 ounces bulk pork sausage
• 1/2 cup Chinese plum sauce
• 1 tablespoon oriental sesame oil
• 1/2 cup chopped fresh chives

Plum-Glazed Stuffed Shiitake Mushrooms Nutrition Facts:
• Diet:
• Calories: 78.86
• Fat: 102.44
• Carbs: 36.00
• Protein: 67.13
• Cholesterol: 79.38
• Calcium: 7.89
• Sodium: 141.23

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Plum Kulfis Recipes

Choosing pink-fleshed plums will give you the most stunning colour in this winning prepare-ahead dessert for friends

Ingredients:

• 2.0 tbsp chopped pistachios
• 700.0g plums , halved and stoned
• 150.0ml milk
• 400.0ml can condensed milk
• 3 cardamom pods
• 100.0g caster sugar

Instructions:

1. Split the cardamom pods and remove the seeds, then crush the seeds with a pestle and mortar or the end of a rolling pin in a cup. Put in a pan with the plums, sugar and 5 tbsp water, then bring to the boil. Reduce the heat, cover, then cook for 10 mins until the plums are very soft. Tip into a food processor and blend until smooth. Pour into a jug and leave to cool.
2. Mix together the condensed milk, milk and 300ml of the plum purée. Pour into 6 moulds, ramekins, plastic beakers or small cups, then freeze for 4 hrs or until firm.
3. To serve, dip each mould briefly into hot water, then invert them onto small plates. Pour a little plum purée around each kulfi and sprinkle with chopped pistachios.

Plum Kulfis • Yield: 10 servings
Ingredients:

• 2.0 tbsp chopped pistachios
• 700.0g plums , halved and stoned
• 150.0ml milk
• 400.0ml can condensed milk
• 3 cardamom pods
• 100.0g caster sugar

Plum Kulfis Nutrition Facts:
• Diet:
• Calories: 127.53
• Fat: 58.97
• Carbs: 157.72
• Protein: 53.84
• Cholesterol: 63.71
• Calcium: 170.42
• Sodium: 30.17

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Plum Pork Tenderloin Recipes

Ingredients:

• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 2 (1-pound) pork tenderloins, trimmed
• Cooking spray
• 1 (9.3-ounce) jar plum sauce
• 1/2 cup water
• 2 plums, each cut into 6 wedges

Plum Pork Tenderloin • Yield: 8 servings
Ingredients:

• 1 tablespoon ground cinnamon
• 1 tablespoon ground allspice
• 2 (1-pound) pork tenderloins, trimmed
• Cooking spray
• 1 (9.3-ounce) jar plum sauce
• 1/2 cup water
• 2 plums, each cut into 6 wedges

Plum Pork Tenderloin Nutrition Facts:
• Diet:
• Calories: 88.48
• Fat: 49.51
• Carbs: 47.53
• Protein: 181.96
• Cholesterol: 186.73
• Calcium: 21.26
• Sodium: 78.68

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Plum Wine Recipes

Plum wine is a traditional Japanese aperitif that’s wonderful straight or with a splash of soda.

Ingredients:

• 2 pounds small red plums (the smaller, the better)
• 2 cups sugar
• One 750 ml bottle vodka or other clear flavorless spirit

Instructions:

1. Combine 2 pounds small red plums (the smaller, the better) and 2 cups sugar in a large jar or crock and add one 750 ml bottle vodka or other clear flavorless spirit. Stir to dissolve sugar and tightly cover. Store in a cool, dark place at least 3 months before using. Plum wine should taste floral and almost Sherry-like, with notes of caramel and raisins.
2. Plum wine can be made 1 year ahead. Chill.

Plum Wine • Yield: 8 servings
Ingredients:

• 2 pounds small red plums (the smaller, the better)
• 2 cups sugar
• One 750 ml bottle vodka or other clear flavorless spirit

Plum Wine Nutrition Facts:
• Diet: Low-Fat
• Calories: 179.70
• Fat: 2.54
• Carbs: 167.84
• Protein: 6.35
• Cholesterol: 0.00
• Calcium: 5.84
• Sodium: 0.46

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Peach and Plum Crostada Recipes

Ingredients:

• 2 ripe but firm peaches (about 10 oz.), peeled, pitted, thinly sliced
• 3 small or 1 medium ripe but firm plum (about 3 oz.), pitted, thinly sliced
• 1/4 cup plus 1 Tbsp. sugar
• Zest of 1/2 lemon, finely grated
• 2 tablespoons all-purpose flour
• Pinch of salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/4 cup finely chopped pecans
• 1 sheet frozen puff pastry, thawed (1/2 of 17.3-oz. package)
• 1 large egg

Peach and Plum Crostada • Yield: 8 servings
Ingredients:

• 2 ripe but firm peaches (about 10 oz.), peeled, pitted, thinly sliced
• 3 small or 1 medium ripe but firm plum (about 3 oz.), pitted, thinly sliced
• 1/4 cup plus 1 Tbsp. sugar
• Zest of 1/2 lemon, finely grated
• 2 tablespoons all-purpose flour
• Pinch of salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 1/4 cup finely chopped pecans
• 1 sheet frozen puff pastry, thawed (1/2 of 17.3-oz. package)
• 1 large egg

Peach and Plum Crostada Nutrition Facts:
• Diet:
• Calories: 61.88
• Fat: 79.31
• Carbs: 42.44
• Protein: 15.83
• Cholesterol: 102.71
• Calcium: 9.32
• Sodium: 12.02

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Grilled Chicken Breasts with Plum Salsa Recipes

Ingredients:

• 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

Grilled Chicken Breasts with Plum Salsa • Yield: 4 servings
Ingredients:

• 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

Grilled Chicken Breasts with Plum Salsa Nutrition Facts:
• Diet: High-Protein,Low-Carb
• Calories: 36.24
• Fat: 21.58
• Carbs: 7.98
• Protein: 102.99
• Cholesterol: 110.37
• Calcium: 5.38
• Sodium: 57.74

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Plum Galette Recipes

Ingredients:

• 1 cup all-purpose flour
• 3 1/2 tablespoons chilled butter, cut into small pieces
• 1/4 teaspoon salt
• 3 tablespoons ice water
• 1 tablespoon cornmeal
• 4 medium plums, each cut into 8 wedges
• 1 tablespoon cornstarch
• 1/4 cup Plum Jam
• 1 tablespoon Plum Jam
• 1 tablespoon sugar

Plum Galette • Yield: 6 servings
Ingredients:

• 1 cup all-purpose flour
• 3 1/2 tablespoons chilled butter, cut into small pieces
• 1/4 teaspoon salt
• 3 tablespoons ice water
• 1 tablespoon cornmeal
• 4 medium plums, each cut into 8 wedges
• 1 tablespoon cornstarch
• 1/4 cup Plum Jam
• 1 tablespoon Plum Jam
• 1 tablespoon sugar

Plum Galette Nutrition Facts:
• Diet:
• Calories: 66.30
• Fat: 42.52
• Carbs: 74.01
• Protein: 16.27
• Cholesterol: 35.62
• Calcium: 6.88
• Sodium: 26.03

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Plum Jam Recipes

This beautiful plum jam is a great way to preserve summer fruit and brightens breakfasts and tea time all through the winter.

Ingredients:

• 105.8 oz (3 kg) plums
• 35.2 oz (1 kg) sugar
• 0.4-0.6 cups (100-150 ml) dark rum
• 2 tsp cinnamon

Instructions:

1. Wash plums, remove pits. Combine with sugar and cinnamon in a large oven and cook on low heat for 2-3 hours, stirring occasionally. About 30 minutes before it's done, add rum.
2. Pour jam into sterilized glasses. You can cook them for 10 minutes in boiling water, together with lids. Let cool and pour hot jam into them.

Plum Jam • Yield: 12 servings
Ingredients:

• 105.8 oz (3 kg) plums
• 35.2 oz (1 kg) sugar
• 0.4-0.6 cups (100-150 ml) dark rum
• 2 tsp cinnamon

Plum Jam Nutrition Facts:
• Diet: Low-Fat
• Calories: 276.29
• Fat: 8.46
• Carbs: 448.14
• Protein: 21.20
• Cholesterol: 0.00
• Calcium: 24.20
• Sodium: 0.49

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Vanilla-Plum Water Recipes

Ingredients:

• 1 red plum, cut into chunks
• Dash vanilla extract
• 2 cups cold sparkling water

Vanilla-Plum Water • Yield: 1 servings
Ingredients:

• 1 red plum, cut into chunks
• Dash vanilla extract
• 2 cups cold sparkling water

Vanilla-Plum Water Nutrition Facts:
• Diet: Low-Fat
• Calories: 1.60
• Fat: 0.19
• Carbs: 2.54
• Protein: 0.46
• Cholesterol: 0.00
• Calcium: 16.24
• Sodium: 2.60

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source

Roasted Duck Breast With Plum Sauce Recipes

This easy yet impressive recipe makes a stylish main course for a special occasion

Ingredients:

• 2 duck breasts
• 1 thyme sprig
• 50.0ml red wine
• 250.0g dark red plums , halved, stoned and cut into small wedges
• 300.0ml beef stock
• FOR THE PLUM SAUCE
• 25.0g butter
• 1 shallot , finely chopped
• 50.0g demerara sugar
• 1.0 tbsp olive oil
• 1 star anise

Instructions:

1. For the sauce, fry the shallot in the oil for 5 mins or until softened but not coloured. Add the plums and sugar, stirring for a few mins until the sugar has dissolved. Add the red wine and stock, then simmer for about 15 mins, stirring occasionally, until softened and slightly thickened. Keep warm or leave at room temperature for up to a day before reheating to serve.
2. Meanwhile, heat the oven to 180C/ 160C fan/gas 4. Score the skin of the duck breasts with a sharp knife and season well with salt and pepper. Heat a non-stick frying pan and place the duck breasts in, skin-side down. Fry for 6-7 mins, then turn and add the thyme, star anise and butter. Allow this to melt, basting the duck with the juices, then transfer everything to a small roasting tin and finish in the oven for 5-6 mins for pink or 10-12 mins for well done.
3. When the duck is ready, baste again with the juices, then rest for 5 mins while you finish everything else.
4. To serve, thinly slice each duck breast on a chopping board. Arrange on each plate along with a spoon of the Creamed potatoes, some of the plum sauce and the Buttered spinach.

Roasted Duck Breast With Plum Sauce • Yield: 2 servings
Ingredients:

• 2 duck breasts
• 1 thyme sprig
• 50.0ml red wine
• 250.0g dark red plums , halved, stoned and cut into small wedges
• 300.0ml beef stock
• FOR THE PLUM SAUCE
• 25.0g butter
• 1 shallot , finely chopped
• 50.0g demerara sugar
• 1.0 tbsp olive oil
• 1 star anise

Roasted Duck Breast With Plum Sauce Nutrition Facts:
• Diet:
• Calories: 57.30
• Fat: 49.29
• Carbs: 31.41
• Protein: 75.95
• Cholesterol: 103.13
• Calcium: 14.79
• Sodium: 34.10

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Maple plum crumble Recipes

The classic plum crumble recipe is given a sweet twist to make it even more perfect

Ingredients:

• 8 ripe plum, halved, stone removed
• 4 tbsp maple syrup
• 50g butter, cut into pieces
• 50g plain flour
• 50g rolled oats
• 25g golden caster sugar
• ½ tsp ground cinnamon
• 25g flaked almond

Instructions:

1. Heat oven to 200C/fan 180C/gas 6. Place the plum halves, skin side down, in the base of a large heatproof dish. Drizzle over half the maple syrup and roast for 10 mins.
2. Meanwhile place the butter, flour, oats, sugar and cinnamon in a bowl and rub the butter into the mixture until you have rough crumbs. Stir in the almonds, then sprinkle over the plums. Drizzle the top with the remaining maple syrup and bake for 15 mins until the top is golden. Serve with custard.

Maple plum crumble • Yield: 4 servings
Ingredients:

• 8 ripe plum, halved, stone removed
• 4 tbsp maple syrup
• 50g butter, cut into pieces
• 50g plain flour
• 50g rolled oats
• 25g golden caster sugar
• ½ tsp ground cinnamon
• 25g flaked almond

Maple plum crumble Nutrition Facts:
• Diet:
• Calories: 71.08
• Fat: 58.51
• Carbs: 72.54
• Protein: 21.51
• Cholesterol: 35.83
• Calcium: 23.68
• Sodium: 0.76

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Double Plum Baked Chicken Recipes

Ingredients:

• 1 tablespoon olive oil, divided
• 1/3 cup sliced shallots
• 2 teaspoons minced peeled fresh ginger
• 1/2 cup plum wine
• 3/4 cup fat-free, lower-sodium chicken broth
• 1 teaspoon chile sauce (such as sambal oelek)
• 1 teaspoon Chinese mustard
• 1/2 cup halved dried plums (about 9)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1/2-inch) slices green onions

Double Plum Baked Chicken • Yield: 4 servings
Ingredients:

• 1 tablespoon olive oil, divided
• 1/3 cup sliced shallots
• 2 teaspoons minced peeled fresh ginger
• 1/2 cup plum wine
• 3/4 cup fat-free, lower-sodium chicken broth
• 1 teaspoon chile sauce (such as sambal oelek)
• 1 teaspoon Chinese mustard
• 1/2 cup halved dried plums (about 9)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup (1/2-inch) slices green onions

Double Plum Baked Chicken Nutrition Facts:
• Diet: High-Protein
• Calories: 59.55
• Fat: 34.05
• Carbs: 10.41
• Protein: 160.42
• Cholesterol: 167.36
• Calcium: 9.88
• Sodium: 55.90

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

• Content Source