If you dont have your own trees the local markets are full of well priced fruits and veg all freshly picked locally.I have Fig trees which aren't quite ready so I will be looking for 101 ways to cook a fig soon !
Today decided I would post some recipes for plums , and follow tommorrow with cooking apples, and Thursday with the paraguayas.
Plums can be eaten raw or can be used to make jellies, jams and stews. These can also be used in puddings, cakes, pies and in stuffing.
Here are some other ideas using plums I hope you will like.
Plum Flan
For this you will need:- 1 Lb (450g) plums
3/4 pint (450ml) double cream
6 oz (175g) white marzipan
2 tablespoons of kirsch
12 '' (30cms) shop bought flan case
2 tablespoons of runny honey
2 oz pistachio nuts
1/Firstly, quarter and stone the plums
2/Place in a pan with 4 tablespoons (60ml) of water, cook on a low heat for 10 minutes, or until plums are slightly soft but still hold their shape.
3/In a food processor blend together the cream, marzipan and kirsch to form a fairly stiff paste.
4/ Spread this mixture over the base over the flan case.
5/Drain and place the plums onto the mixture, brush with the honey , then sprinkle the nuts.
6/Enjoy!!
You will need:-
1 & 1/2 to 2 lbs plums,
3oz sugar,
1/2 pint port, (medium dry sherry or madiera wine)
2 tablespoons flaked almonds
1/Dissolve sugar in 1/2 pint of water and simmer for 10 minutes..
2/stir in the wine and bring the mix to simmering point again.
3/ Remove stalks from the plums,wash and dry,one at a time add to the simmering syrup mix....cover pan with a lid and remove from the heat,leave the plums in the syrup for 10 minutes.
4/Lift out the plums with a perforated utensil,and place in a serving dish,cover with foil , leave in a warm place.
5/Boil the syrup over a high heat to reduce by around a third and thicken slightly.Then pour over plums.
6/Meanwhile toast the flaked almonds for around 5 minutes in the oven until golden,Scatter over plums and serve at once with cream or icecream .
Plum and cinamon pudding
Crumble topping:-
6 oz (150g) plain flour
3 oz (75g) butter
2 to 3 oz sugar (50-75g)
You will also need:-
2 Ib plums
4 oz demarara sugar
1 teaspoon of cinamon
Wash the plums, then place into a pie dish.(remove stone and half them)
Prepare crumble topping by, rubbing butter and flour together finely, add sugar then toss ingredients together lightly to mix.Save to one side.
Sprinkle the plums with the sugar and cinamon, then spread the crumble topping.
bake for 30-40 minutes or until the topping is golden brown.
Plum Cake
225g (8oz) self-raising flour
1 tsp ground cinnamon
100g (3.5oz) baking margarine
50g (2oz) sultanas
50g (2oz) soft brown sugar plus 2 tblsp for sprinkling
2 large eggs
4 tblsp golden syrup
225g (8oz) plums, stoned and chopped
1/Firstly.....Preheat oven to 160C/325F/Gas 3.
2/Grease and line an 8 inch square baking tin.
3/Rub the flour, half the cinnamon and the margarine together.
4/Add the sultanas and 50g (2oz) brown sugar and stir.
5/Beat eggs and syrup together in a separate bowl, add plums, then stir into flour mixture.
6/Transfer to tin and level surface.
7/Mix rest of brown sugar and cinnamon and sprinkle over top of cake mixture.
8/Cook in centre of oven for 45-50 mins and then test. It should be risen and just firm to the touch when cooked.
9/Cut into squares to eat.
This is nice eaten warm with ice cream or custard,though you can eat it cold too.
***This recipe Works just as well with apples or rhubarb***
You will need:-4 lbs (1.8 kg) plums
1 pint (575 ml) water
4 lbs (1.8 kg) sugar
1/Firstly, Wash and wipe the plums. Cut in halves.
2/Put into a pan with the water and simmer gently until the fruit is soft.
3/Test for pectin.***(see note below)
4Add the sugar, stirring until the sugar has dissolved.
5/Bring to the boil and boil rapidly until the jam sets when tested, removing the stones as they rise to the top.
6/Remove the scum.
7/Pot and seal while still hot.
**If you have no wax discs a great tip is to save the bags from inside cereal boxes and cut into circles, these work well,then cover with plastic and if you have some pretty material, cut a circle with pinking shears for that personal touch, A home made lable would transform it into a perfect gift****
Makes around 6 lbs (2.7 kg) of jam
**some information regarding PECTIN...
The fruit should be thoroughly softened by simmering to extract the pectin which, when boiled with sugar, will cause the jam to set. If the sugar is added before the fruit is properly cooked, the jam will not set, the skin of the fruit becomes tough and the jam is often a dark colour.
To obtain jam that will set properly, it is necessary to extract the pectin by simmering the fruit and the acid naturally contained in the fruit will assist the pectin extraction.
For fruit that lacks acid and pectin, the deficiency can be made up by:
a/...Mixing the low or medium pectin fruit with a high pectin one, e.g. apple and blackberry.
b/...Adding a pectin stock made from fruits such as apples, gooseberries or redcurrants.
c/...Adding commercially made pectin which is supplied in liquid or, sometimes, powdered, form.
Adding lemon juice or citric acid. ***
Plum Ice cream
You will need:- 450g ripe plums, stoned and quartered 125g light muscovado sugar
4 egg yolks
125g icing sugar
284ml pot double cream
1/...Firstly,Put the plums in a pan with the muscovado sugar and 300ml water. Bring to the boil, cover and simmer for about 10 minutes until the plums are really tender. Press the stewed fruit through a sieve. Chill the purée in the fridge for 20 minutes.
2/...Put the egg yolks and icing sugar in a bowl and stand the bowl over (not in) a saucepan of gently simmering water. Whisk with electric beaters until the mixture has just warmed through. Take the bowl off the heat and continue whisking until the mix has trebled in volume. Chill in the fridge.
3/...Whip the cream with 2 tbsp iced water until it just holds its shape. Add the plum purée, egg mixture and cream and whisk lightly together. Either churn in an ice-cream maker or pour into a container and freeze for about 1 hour until mushy. Turn into a chilled bowl and whisk vigorously. Return to the container or set in small moulds and freeze for 2-3 hours until firm.
125g icing sugar
284ml pot double cream
1/...Firstly,Put the plums in a pan with the muscovado sugar and 300ml water. Bring to the boil, cover and simmer for about 10 minutes until the plums are really tender. Press the stewed fruit through a sieve. Chill the purée in the fridge for 20 minutes.
2/...Put the egg yolks and icing sugar in a bowl and stand the bowl over (not in) a saucepan of gently simmering water. Whisk with electric beaters until the mixture has just warmed through. Take the bowl off the heat and continue whisking until the mix has trebled in volume. Chill in the fridge.
3/...Whip the cream with 2 tbsp iced water until it just holds its shape. Add the plum purée, egg mixture and cream and whisk lightly together. Either churn in an ice-cream maker or pour into a container and freeze for about 1 hour until mushy. Turn into a chilled bowl and whisk vigorously. Return to the container or set in small moulds and freeze for 2-3 hours until firm.
Here are the benefits from eating plums....
- Plum is a good source of dietary fibers which can help lower bad cholesterol and help prevent constipation.
- Plums are rich in minerals like phosphorus, copper, manganese, magnesium and potassium.
- Plum is very effective in resolving the symptoms of fatigue. Just 5 to 6 plums in your daily diet can help resolve the symptoms of fatigue in a week. The reason for this is plum has all important minerals, especially certain natural tranquilizers which help to calm the nerves and catalyze natural REM sleep.
- Plum has some phytonutrients that can stop the growth of breast cancer cells.
- Plums help in absorption of iron in the body.
market.......yes, PLUMS !!!
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