does anyone know a good plum recipe?

Answer 1

Here you go...

http://www.bbc.co.uk/food/recipes/database/plumclafoutis_11536.shtml

Answer 2

Ginger Plum BBQ Sauce

2 Tbsp dark molasses syrup
1 C ketchup
1/4 C brown sugar
8-10 pitted plums
1/4 C + 2 Tbsp soy sauce
2 Tbsp grated ginger
1 tsp orange zest
1/4 C honey
2 Tbsp lemon juice (fresh is best)
2 Tbsp rice vinegar
2 large minced garlic cloves
4 scallions, white and green parts trimmed and finely chopped
2 hot chiles, seeded (for hotter sauce, leave seeds in)

Combine all ingredients in heavy, non reactive saucepan and bring to boil over medium heat. Reduce heat to medium-low and simmer, uncovered, till plums are very soft, about 5 minutes. Transfer mixture to a blender to process to a puree, then return to pan. Taste for seasoning, adding more soy sauce, honey or lemon juice as necessary. Sauce should be sweet, sour and spicy. If too thick, thin with tiny amount of water.
Makes approximately 3 1/2 C of sauce. Serve on beef ribs, pork ribs or spare ribs.

Answer 3

PLUM DUMPLINGS

Plums
Bread dough
Bread crumbs
Sugar

Slice plums open and remove pit, then add some sugar to plum and close again. Wrap in a square of bread dough and put in pan of boiling water. When plums come to surface they are ready to be taken out. Roll in a mixture of the bread crumbs and sugar and let cool. YUMMY

This is a recipe that has been in my family for years!!!!!

Answer 4

The best are Hungarian Plum Dumplings - like gnocchi but dessert! Lots of recipes on line. Enjoy.

Answer 5

Strusel Plum Cake


Cake:
1/2 cup butter
1 cup sugar
2 eggs (separated)
1 1/2 cups sifted cake flour
2 tsp. bkg. pdr.
1/4 tsp. salt
1/2 cup milk
1 tsp vanilla


Cream butter and sugar until fluffy. Separate eggs and add yolks to
mixture. Mix dry ingredients in separate bowl and add alternately with
milk and vanilla to mixture. Lastly, fold in beaten egg whites.


Pour into 9" square pan or springform pan. Push 2 cups of halved pitted
plums (cut side down) into batter evenly.


Streusel Topping:


1/2 cup packed b. sugar
1 tbsp. soft margerine
1 tsp. cinnamon


sprinkle the above mixture on plums/cake batter


bake at 350* F for 35-45 minutes
or until toothpick comes out clean


Cool cake


Glaze (optional):


1/4 cup icing sugar
1 tsp. milk
1/4 tsp. vanilla


combine and mix well. Drizzle over top of cake.

Answer 6

Plum Crumble.
Boil your plums in water and sugar so it makes a nice sweet syrup.
Then take some plain flour, sugar, butter.
mix flour and sugar together and add butter and create crumble by working butter,flour and sugar through your fingers until it goes into a breadcrumb like consistancy.
Put plums into oven proof dish
Cover plums with breadcrumb mix,
Put into oven until browned off.
Then serve with Custard.

Answer 7

I usually make a great plum wine but can't give you the recipe because it's a secret.

Answer 8

mmm yeah, cut some plums in a pan with whatever herbs and spices you like add in your veg of choice - peppers are always good, add a little port or red wine and serve with any meat you like.

Works best with duck and pork - its absolutely yum!

If you want a good desert then poach the plums in some red wine or port with vanilla or cinamin and serve warm with either cream or ice cream (honeycomb works brill with this dish)

Answer 9

I usually just make jam
equal weight of plums and sugar with juice of 2 lemons.

Answer 10

Plum Glazed Chicken

16 ounces plums, pitted and cut into bite size pieces
2 tablespoons margarine
1 onion, finely chopped
1/3 cup brown sugar
1/4 cup prepared tomato based chili sauce
2 tablespoons soy sauce
1 teaspoon ginger
2 teaspoons lemon juice
2 pounds skinless, boneless chicken

Preheat oven to 350F. In a blender or food processor, whirl the plums and a bit of water and sugar until pureed. Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. Stir in the plum puree, brown sugar, chili sauce, soy sauce, ginger and lemon juice. Cook, uncovered, stirring often until slightly thickened. About 15 minutes. Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking pan. Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and bake, basting occasionally, for 30 more minutes. Heat the remaining sauce and pass it at the table.

Plum Jam

6 cups plums
1/2 cup of water
8 cups sugar
1 box of fruit pectin

Pit and chop plums. Add water; simmer 5 minutes. Measure prepared fruit in 6 or 8 quart sauce pot. Measure sugar, set aside. Stir pectin into prepared fruit. Bring to a full boil over high heat, stirring constantly. Add sugar; return to a full, rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necesary. Carefully ladle into hot jars, leaving 1/2 inch headspace. Adjust caps. Process all jam 10 minutes in a boiling water canner. Remove jars from canner. Let jam cool 12 to 14 hours. Check lids for seal by pressing down on the center of the lid. If the lid springs up, it has not sealed and should be refrigerated or reprocessed immediately for the full length of time, with a new lid. Remove bands, and clean exterior of jars and lids. Store jam in a cool, dry, dark area for up to one year.

Plum Cobbler

1 1/2 pounds plums, stone removed and roughly diced into large pieces
1 cup caster sugar
1/2 cup water
1 cinnamon stick
2 teaspoons corn starch

Dough:
7 ounces self raising flour
4 tablespoons caster sugar
3 ounces butter, diced into small pieces
1/2 cup buttermilk
1 tablespoon of caster sugar

Plums: Place the plums in a saucepan with the caster sugar, water and cinnamon stick. Place the saucepan over a moderate heat and bring it to a steady simmer. Cook the plums until they are tender and the sugar and water has reduced down to a sticky sauce. If it is to runny take a couple of tablespoon of it and mix it with the corn starch and then stir it into the plum mixture so that it thickens it slightly. Pour the mixture out evenly into a 9 inch round glass oven proof container.

Dough: Sift the flour into a bowl and mix in the flour. Add the diced butter to the bowl and rub it into the flour until it is fully incorporated and you have a crumb like mixture. With a wooden spoon mix in the buttermilk mixture. Stir the mixture vigorously until it forms a moist dough.

Preheat an oven to 400F. Sprinkle some flour over a work top, place the dough on the surface and roll it out until it 1 inch thick. With a small biscuit cutter cut out all the dough. Place the rounds of dough all over the plums with a little space in between them. Sprinkle over 1 tablespoon of caster sugar and place the plum cobbler in the preheated oven. Cook the Cobbler for 20 minutes until the scones have risen and they are golden brown.

To Serve: Serve the plum cobbler hot or cold on its own or accompanied with good quality vanilla ice cream, cream or home made custard.

Pork Chops with Plum Salsa

Plum Salsa
4 medium size red or black plums, pitted and cut into 1/2 inch chunks
1 medium size mango, peeled and cut into 1/2 inch chunks
1 small red onion, chopped fine
1 to 2 medium size jalapeno peppers, seeded and chopped fine
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground coriander
1/4 teaspoon salt

2 teaspoons ground coriander
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon ground black pepper
4 1 inch thick boneless pork chops, about 6 ounces each, trimmed of visible fat

Make the salsa: In a medium size bowl, mix the plums, mango, onion, jalapenos, cilantro, lime juice, coriander and salt until well blended. Refrigerate until ready to use. In a small bowl, mix the coriander, paprika, salt and pepper until blended. Rub the mixture over the pork chops. Wrap airtight and refrigerate for at least 30 minutes. Heat a gas grill to medium high, prepare a charcoal fire, or heat a broiler. Place the chops on a lightly oiled grill rack or broiler pan rack. Grill or broil 4 to 6 inches from the heat source for about 10 minutes, turning once, until browned on both sides. Transfer the pork chops to serving plates and serve right away with the plum salsa alongside.

Plum Sorbet

Plum puree:
3 cups ripe red fleshed plums
1 cup boiling water
2 cups caster sugar
1 vanilla pod
1 cinnamon stick

Plum Puree: Place the boiling water and caster sugar in a saucepan and stir them together until the sugar has dissolved. Add the vanilla pod, cinnamon stick and plums to the syrup and place the saucepan over a moderate heat. Bring the syrup to a simmer and reduce the temperature slightly. Leave the plums to cook gently for 10 minutes. Remove the saucepan from the heat and remove the plums with a slotted spoon and leave them and the syrup to cool. Cut the plums in half and remove the stones from them. Roughly dice the plums and place them in a food processor or blender and puree them with cooking syrup. Set the puree aside until well cooled.

Sorbet: Place the puree and syrup in an ice cream machine and allow it to churn until the mixture becomes firm. Place the sorbet in a well sealed freezer proof container and freeze until ready to serve. If you don't have an ice cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for 2 hours then freeze it until ready to serve.

To Serve: Remove the sorbet from the freezer 15 minutes before serving. Serve the sorbet in bowls with slices of plum and garnish with mint leaves.