any yummy desert recipes using plums?

Answer 1

try a plum crumble! It's yummy

or apple/plum

i've done that one.

Answer 2

PLUM SPONGE ingredients: *stewed plums, very hot *1 egg, beaten *the weight of the egg in flour *the weight of the egg in sugar *the weight of the egg in butter *pinch of baking powder
*a little vanilla extract
NOTE: See measure conversions for more information in this site:http://www.greenchronicle.com/measures.htm
PREPARATION:
- Cream the sugar with the butter and beat in the egg.
- If the mixture begins to curdle add a little of the flour.
- Gradually add the rest of the flour and the baking powder.
- Add the vanilla extract.
- Pour the plums whilst still very hot into a greased pie dish, filling it nearly to the top.
- Immediately spread the sponge mixture on top.
- Put the pudding immediately into the oven, pre-heated to 400 degrees Fahrenheit for 30 minutes.
FROM: http://www.greenchronicle.com/recipes/plum_sponge_recipe.htm

PLUM TART ingredients: */2 recipe Hot Water Pastry *9 large plums, cut in half and pitted *1/3 cup sugar *1 Tbsp. lemon juice
*1 egg, beaten *1 Tbsp. sugar *1/3 cup sliced almonds
PREPARATION: Prepare the pastry and roll out into 10 inch circle. Fit into a 9" pie pan with removable bottom and chill while preparing plums.
Cut and pit plums. Mix 1/3 cup sugar with lemon juice and egg and beat well.
Place plums cut side down into pastry. Pour egg mixture over the plums and sprinkle with 1 Tbsp. sugar. Bake at 350 degrees for 50-60 minutes, until crust is light golden brown, plums are tender and filling is set. Store leftovers in refrigerator. 8 servings
FROM http://busycooks.about.com/od/sweetpierecipes/r/plumtart.htm
¡Yummi! ¡Yummi! Enjoy any of them or both. >Bye.

Answer 3

Short crust base, sprinkle with ground almonds halved plums, cut side up, sugar to taste. Bake for 20 mins. Works even better with frozen plums.
Fresh plums, halved and stoned. Place in wide necked jar, cover with rum, kirsch, or brandy. Close the jar. You can start with earlier fruits as they come into season and just keep on adding till the jar is full. Be sure the fruits are always covered with alcohol. Come Christmas you can take out the fruit with a slotted spoon and serve with whipped cream or vanilla ice-cream. It's called rhumtopf. Too late for this Christmas.

Answer 4

Try these..... I love them....

Plum and Apricot Puff Pastry Tarts

1-inch piece vanilla bean, split lengthwise
1 tablespoon sugar
Pinch cinnamon
1/2-pound frozen puff pastry sheet, thawed
2 plums, cut into 1/4-inch-thick slices
2 fresh apricots, cut into 1/4-inch-thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
Vanilla ice cream as an accompaniment if desired

Preheat oven to 400 degrees.

Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.

On a lightly floured surface roll out pastry 1/8-inch thick and cut out two 6-by 5 1/2-inch rectangles. Arrange pastry on a baking sheet and fold edges in on all sides to form 1/2-inch borders, leaving corners unfolded. Form points at corners by twisting ends and pressing them gently onto baking sheet. On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.

Bake tarts in middle



Plum and Almond Cobbler

1/2 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 1/2 pounds prune plums or other plums, pitted and quartered
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into bits
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sliced almonds
1 large egg, beaten lightly

In a large bowl whisk together brown sugar, cornstarch, and cinnamon. Add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3-quart baking dish.
Preheat oven to 375 degrees.
In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds until almonds are ground finely. Add the egg and pulse until blended. Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over cobbler.
Bake cobbler in the middle of oven 45 minutes, or until golden and bubbling, and cool on rack. Serve cobbler warm or at room temperature. of oven until pastry is golden brown, 20 to 25 minutes. Cool tarts on a rack and brush with jam.

Serve tarts warm with ice cream.

Answer 5

Plum and pecan clafouti

Roast plum strudel with pistachios

Plum upside-down cake

Plum galette

Roasted plums with creme fraiche

Answer 6

I was just going to say plum crumble. Also plum, grape, apple and banana smoothies are good.

Answer 7

Take a look at these links, theres quite a few recipes -all with plums!

http://www.bbc.co.uk/food/recipes/database/plumsontoastwithnuts_71548.shtml

http://www.nikibone.com/recipe/fruit/plums.html

Answer 8

Plum crumble
Ingredients
For the crumble topping
2 tbsp brown sugar
25g/1oz butter
55g/2oz flour
25g/1oz hazelnuts, skinned
pinch cinnamon
For the filling
140ml/5fl oz red wine
2 plums, cut in half, stone removed and sliced
1 orange, peeled and cut into cubes

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For crumble topping, place all of the crumble ingredients in a food processor and blend together.
3. Place the red wine in a saucepan over a medium heat until nearly boiling.
4. Add the plums and poach the plums for five minutes.
5. Add the orange cubes and poach for a further minute.
6. Pour the oranges and plums into the bottom of a gratin dish. Add the crumble topping to cover and place in the oven for 15 minutes, until cooked and golden brown.

or Plum pudding with vanilla and cinnamon syrup
Ingredients
For the plum filling
1 plum, stone removed, chopped
pinch ground cloves
25g/1oz caster sugar
50ml/2fl oz red wine
For the pastry
170g/6oz plain flour
100g/3½oz soya margarine, plus extra for greasing
2 tbsp caster sugar
1 egg yolk
2 tbsp cold water
For the vanilla and cinnamon syrup
1 plum, stoned and chopped
1 vanilla pod, split and seeds scraped out
pinch ground cinnamon
2 tbsp caster sugar
50ml/2fl oz red wine
pinch ground ginger

Method
1. Heat the oven to 180C/350F/Gas 4.
2. To make the plum filling, place the chopped plums, ground cloves, caster sugar and red wine in a small pan and cook gently for 5 minutes until thickened and sticky.
3. To make the pastry, process all the pastry ingredients in a food processor and blend until it forms a dough.
4. Roll out the dough on a floured work surface until it is the thickness of a one pound coin.
5. Grease two dariole moulds with soya margarine and line the moulds with the pastry.
6. Fill the pastry mould with the plum filling and cook in the pre-heated oven for 10 minutes.
7. To make the vanilla and cinnamon syrup, place all the ingredients into a small pan and cook for five minutes or until the plum has softened.
8. To serve, turn the plum puddings onto a plate and spoon over the vanilla and cinnamon syrup.

or Roast plum and caramel brandy souffle
Ingredients
1 tsp butter
3 tbsp brown sugar
3 plums, sliced
2 tbsp brandy
3 free-range eggs, separated
50g/1¾oz caster sugar
1 tsp cornflour
2 tbsp sesame seeds
2 tbsp runny honey
2 tbsp double cream
dash of brandy, for serving

Method
1. Preheat the oven to 200C/400F/Gas 6 and place a baking sheet in the oven to heat.
2. Melt the butter in a frying pan over a medium heat. Add the brown sugar and melt together.
3. Add the sliced plums and cook for two minutes.
4. Add the brandy and flambé by carefully lighting the liquid with a match (NB:keep a saucepan lid to the side in case the flame needs covering). Let the flame burn for one minute, then shake the pan gently until the flame subsides. Spoon into a small ovenproof dish.
5. Place the egg whites into a clean bowl and whisk until the mixture forms soft peaks when the whisk is removed.
6. Gradually add half of the caster sugar and the cornflour and whisk for one minute.
7. In a separate bowl, whisk the egg yolks with the rest of the caster sugar, until the egg mixture is pale and fluffy.
8. Carefully fold the egg yolk mixture into the egg whites,with a metal spoon making sure to keep the air in the egg whites.
9. Spoon the egg mixture on top of the flambéed plums, sprinkle over the sesame seeds and place onto the preheated baking sheet into the oven to bake for eight minutes.
10. Drizzle with the honey. Make a small hole in the top of the soufflé and pour the cream and brandy sauce into it. Serve immediately

or Plum pudding
Ingredients
90g/3oz white breadcrumbs
45g/1½oz plain flour
125g/4oz demerara sugar
125g/4oz prepared suet
125g/4oz sultanas
125g/4oz raisins
125g/4oz currants
60g/2oz sliced almonds
30g/1oz chopped cherries
60g/2oz peel
½ lemon, rind and juice
¼ tsp nutmeg
½ to 1 tsp mixed spice
pinch of bicarbonate of soda
salt
2 eggs

Method
1. Mix all dry ingredients together in a bowl.
2. Add lemon rind, juice and eggs and mix well.
3. Place in a well-greased 1½ pint/850ml bowl.
4. Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle
5. Steam for six hours, remove paper.
6. If there is any fat lying on top of the pudding leave it, as it will be absorbed.
7. When cold, re-cover as before with fresh paper and store till needed
8. On Christmas morning steam for three hours.
9. Serve with brandy sauce or rum butter.

Answer 9

a standard recipe may be made with bread slice bread slices few milk saffron lines cashew nuts sugar. cut back the bread into sq. shapes by removing the sides, then fry them slightly unil brown..In yet another range boil milk upload sugar and saffron...thn pour the milk on the bread sq. garnish with cashew nuts and sit down back in refrigerator for abt 0.5 hour adn devour...