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.

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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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