'plums' on Serious Eats

Peach and Plum Pie

As peaches recede at the end of the summer season and plums come on strong as we inch towards fall, this pie was designed to bridge the seasonal gap. The two flavors compliment each other perfectly, and make the most of the last of the peaches. More

Nigel Slater's Hot, Sweet Plum Chutney

Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich. More

Nigel Slater's Hot, Sweet Plum Chutney

Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar to sweeten and thicken the preserve, this chutney puts all of those jars languishing in fridge doors to shame. At once spicy, sweet, and tangy it plays well not only on a cheese board, but also piled on leftover roast pork and smeared on a turkey sandwich. More

In Praise of Slivovitz, Eastern European Plum Brandy

It's true, slivovitz isn't always easy to love (though the same could be said for the suddenly hip Fernet Branca), and it's hardly a world-class spirit. As one Chowhounder eloquently put it, "it tastes like jet fuel to the uninitiated." But if you haven't tried slivovitz before, I want to make the case that you should. There's a niche in every bar that only punchy, fruity brandies like grappa or slivovitz can fill. More

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