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- 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
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.
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.
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.
Bake clafoutis until puffed and crusty and center is just set, about 30 minutes. Cool 15 minutes and serve warm.
Nutritional ContentOne serving contains the following: Calories (kcal) 366.12 % Calories from Fat 41.4 Fat (g) 16.99 Saturated Fat (g) 9.93 Cholesterol (mg) 117.91 Carbohydrates (g) 52.01 Dietary Fiber (g) 1.65 Total Sugars (g) 46.53 Net Carbs (g) 50.36 Protein (g) 3.90Reviews Section
- 6 tablespoons white sugar, divided
- 14 Italian prune plums, halved and pitted
- 3 eggs
- 1 ⅓ cups milk
- ⅔ cup all-purpose flour
- 1 ½ teaspoons grated lemon zest
- 2 teaspoons vanilla
- 1 pinch salt
- ½ teaspoon ground cinnamon
- 2 tablespoons confectioners' sugar
Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.
Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)
Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.
For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.
In a large bowl whisk together the eggs, sugar and vanilla until creamy.
Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.
Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.
Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.
To finish, sprinkle with caster sugar and serve warm.
Bake the clafoutis before you start your meal so that it is at just the right temperature when you eat it – it should be warm but not hot.
Chinese plum sauce
Bottled and refrigerated, this sweet-sharp sauce is one for duck pancakes, but also for spreading on a roast chicken sandwich or serving as an accompaniment for roast pork. Makes enough to fill two medium-sized bottles.
red-wine vinegar 400ml
dried chilli flakes 1 tsp
star anise flowers 4
Sichuan peppercorns 1 tsp
ginger a thumb-sized knob
garlic 4 large cloves
salt 1 tsp
dark soy sauce 80ml
soft brown sugar 125g
Wipe, halve and stone the plums, then put them in a wide, deep saucepan. Pour in the red-wine vinegar, add the dried chilli flakes, the star anise flowers and the Sichuan peppercorns.
Peel and slice the garlic and add to the plums. Peel the ginger, then slice into thick coins and add it to the pan, together with the salt, then place over a moderate flame and bring to the boil. Lower the heat so the mixture simmers gently and leave for about 40 minutes, stirring occasionally until the plums are soft.
Place a large sieve over a bowl or clean saucepan, pour the plums and their liquid into it then push as much as you can through the sieve. Return the mixture to the stove, add the soy sauce and the sugar and simmer, with the occasional stir, until the sugar has dissolved. Simmer for five minutes, taking care the mixture doesn’t burn. It should be dark and glossy.
Taste the sauce, it should be sour, sweet and salty and more fruity than the commercial variety. Pour into a bottle and store in the fridge.
Yeah plums! How happy are we that this is the time our farmers markets are filled with seasonal stone fruit. Love love love that sweet tart combo of the ripe sugar plums. Die for the mellow flavor of the yellow plums. Can’t wait to fill my belly with every type of NY state plum.
Anyways, one of the joys of the fruit share is FRESH fruit, but it is also one of the biggest challenges. Ripe fruit equals supreme sweetness and equal messiness and it doesn’t wait…when it is ready to be eaten, well, it best be eaten.
Now while we all can’t wait for Naomi to cruise over with one of her amazing plum tarts (hint hint), I overloaded a little on the sweet this past week with a Ginger-Peach-Blackberry Buckle (riffed off this recipe) and am craving a little savory with my plums. Last year on a whim I made a fab little plum sauce and am ready to experiment with some more savory plum recipes.Truth be told, what I really want to do is bust out some plum wine. Plans are fermenting…..hopefully I get the nerve up to try and bottle some up before the season ends.
Below is a bevy of plum inspiration. Please send us your ideas, recipe tips, and plum perfect pictures.
Summertime means warmer weather, vacations, and an abundance of seasonal produce, such as sweet cherries. We love baking with cherries, using them in traditional pies and crisps, but they're also delicious with more simple preparations. One of our favorite ways to enjoy cherries? We're big fans o dipping them in melted chocolate, as pictured here. You may be surprised that cherries work so well in savory dishes, too, such as a fruit salad dressed with balsamic vinegar and cracked black pepper or as a topping on crostini with a funky goat cheese. We also serve cherries over grilled or sautéed fish, which provides a pop of color and burst of sweetness.
In order to make the most of this beloved favorite summer fruit, it's important to start with a cherry primer. Their season is short, so it's important to know how to buy, store, and pit sweet cherries so you can really take advantage of the fruit each year. Cherries are in season between June and August. When shopping for sweet cherries, look for shiny, plump cherries that have a dark-colored skin. Once you bring them home from the grocery store or farm stand, store them unwashed and uncovered in the refrigerator. Washing the whole batch all at once may contribute to the growth of mold, so only wash what you need as you snack on them or bake with them.
From sour cherries to maraschino cocktail cherries to syrupy luxardo cherries, there are so many varieties to enjoy, but here we're bringing summer's finest sweet cherries to centerstage with these recipes.
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups chopped, pitted plums
- 1 tablespoon all-purpose flour
- 1 cup sugar
- ½ cup vegetable oil or melted butter
- 2 eggs
- 1 teaspoon vanilla
- 1 recipe Lemon Glaze
Preheat oven to 350 degrees F. Grease bottom and 1-inch up side of a 9x5x3-inch loaf pan. In a large bowl combine 2 cups flour, the baking powder, baking soda, cinnamon, and salt. Make a well in the center and set aside. In a small bowl toss chopped plums with 1 tablespoon of flour set aside.
In a medium bowl combine sugar, oil, eggs and vanilla. Pour into the well in the dry ingredients and stir until moistened (batter will be very thick). Fold in plums and spoon into prepared pan. Bake 60 to 65 minutes or until a toothpick inserted near center comes out clean.
Cool in the pan 10 minutes. Remove from pan and cool completely on a wire rack. Glaze with Lemon Glaze just before serving. Makes 8 servings.
Nutrition Facts (Plum Bread)
A second recipe from How to Bake by Paul Hollywood introduced our family to a fancy French word, clafoutis. I can tell you this, it’s not pronounced kluh-foo’-tiss.
A clafoutis is an egg-based recipe that would be perfect for a brunch. Of all the recipes we made with our shipment of cherries, this one was our least favorite, but I think it’s because we used too large of a baking dish and the final result was on the thin side. For a slightly sweet, elegant dish, it’s worth making.
- Large knob of unsalted butter for greasing
- 75 g plain flour
- 75 g caster sugar
- 300 ml full-fat milk
- 2 medium eggs, separated
- 2 T. kirsch
- 400 g ripe black cherries, pitted
- Powdered sugar for dusting
The next time you are looking for a special dish to bring to a potluck or breakfast/brunch, a clafoutis is eye-catching and just exotic enough to enhance your reputation as a chef par excellence.
Recipes that include Cherry Plums. One is easiest, three is harder.
|Zesty South Indian Kitchen||Cherry Plum Muffins|
|Autumn Makes and Does||Plum Lemon Verbena Jam|
|H E B||Grilled Pork Chops with Cherry Plum Sauce|
|Tasty Kitchen||Cherry Plum Jam|
|Norfolk Kitchen||Cherry Plum Cordial|
|A Crafty Composition||Very Cherry Plum Galette|
|Honest Cooking||Cherry Plum Clafoutis Cups|
|Jar of Lemons||Cherry Plum & Goat Cheese Summer Salad|
|The Guardian||Cherry Plum Wine|
Sticky boozy chocolate plum pudding cakes
Bittersweet chocolate, plums and booze make for a very grown-up sort of treat.
Recipe by Erin Orr, bigsislittledish.wordpress.com
Butter and rice flour to dust the pans
24 plums, halved
4 tbsp armagnac or cognac
65g icing sugar
60ml buttermilk or yoghurt
60ml sunflower oil (or some other mild oil)
1 large egg
50g light brown sugar
2 tbsp treacle
125g all-purpose flour or 40g each of sorghum flour, brown rice flour and tapioca starch
½ tsp baking powder
½ tsp bicarbonate of soda
A pinch of salt
2 tbsp cocoa powder
140g dark chocolate, chopped
For the syrup
70g icing sugar
2 tbsp armagnac or cognac
1 Preheat the oven to 100C/200F/gas mark ¼. Spread the plums in a single layer on a baking sheet, sprinkle with 1 tbsp each of the icing sugar and the armagnac and bake for a few hours, shaking the pan once or twice an hour. When half-dried and much like mi-cuit plums, remove from the oven and set aside. Reserve the juices for the glaze.
2 Increase the oven to 180C/350F/gas mark 4. Butter 12 muffin tins and dust lightly with rice flour.
3 Warm half the plums in a small saucepan with the remaining booze, then set aside. Puree the remaining plums with the buttermilk or yoghurt and the oil until you have a light, shiny paste.
4 In a large bowl, whisk the egg, sugars and treacle into the plum and buttermilk puree. In another bowl, sift together the flour, baking powder, bicarb, salt and cocoa powder.
5 Gently fold the dry ingredients into the wet with a spatula. Fold the chopped chocolate into the batter. Pour the batter into the muffin tins so that it is evenly divided. Press a booze-soaked plum into the surface of each cake.
6 Bake for 20 minutes or until a skewer comes out clean. Be careful not to over-bake them! While the cakes bake, make the syrup by dissolving the sugar in the reserved plum liquid along with the additional 2 tbsp of armagnac.
7 When the cakes are done, allow them to cool a bit. Unmould the cakes and drizzle them with the syrup. Allow the cakes to soak up the syrup before eating.
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