When I get out of New York City and actually have a chance to grill, I don't just want to cook the obvious stuff on the grill, I want to cook everything. Case in point: This grilled pork sandwich with a grilled plum chutney and miso-cabbage slaw. It's been held over the flames, from top to bottom.
'Plum' on Serious Eats
This is a beautiful jewel-red jam with a perfect balance of sweet and tart. Putting half of the fruit through a food mill and leaving the other half in quarters makes for a rustic textured jam. An overnight maceration gives you a head-start on the jamming process. It's a great jam to pair with fresh, creamy cow's milk cheeses like ricotta.
Quartered plums cook into a rich, jammy base for the tender, flavorful crust in this gluten-free take on Lisa Fain's cobbler in The Homesick Texan's Family Table.
Juicy oven-roasted plums sweetened with cinnamon sugar top buttery and flaky puff pastry in these quick and easy tarts. Using our recipe for quick and easy blitz puff pastry, they're incredibly easy to make and still deliver tons of real butter flavor.
A savory, sweet, and spicy condiment to preserve that's perfect for when you've got plenty of fruit, but you don't need another jar of jam.
Take advantage of cooling temperatures by roasting plums for this late-summer jam.
This clafoutis is a great way to use your late season plums. Cocoa and cardamom add a touch of richness.
Stone fruits and melons bring to mind portable beach snacks, bubbling cobbler or juice dripping down your chin. But as we wrap up our leisurely summer weekends (and produce) and transition to fall, there's no need to leave the fruit behind—you can pack it in cold grain salads for an office lunch.
Built around flavors that complement plums, like ginger and the nutty maraschino liqueur, this sangria starts with roasting deep red plums with star anise pods.
I meant to make caramel ice cream. I did one thing right, though, adding a split vanilla bean to the sugar before setting it on the stove. Turns out, sugary toasted vanilla bean smells a lot like toasted marshmallow. And luckily for me, toasted vanilla goes just as well with roasted plums as caramel does.
The syrup is rich with flavor—it's got a bright juiciness from the plums, sweet notes from the syrup and honey, and bold spices from the cinnamon and anise. Since it's fairly complex, I paired it with hard cider which is effervescent with a tanginess that balances the syrup's sweetness. The addition of a little applejack helps to support the apple flavor and adds depth to the cocktail.
Soon after my parents got married, they bought a plum tree. I'm not quite sure why, but I believe it had something to do with the new couple "planting roots" or being told to "be fruitful and multiply." Now, thirty-three years later, I have five siblings and that same tree drops forty to fifty pounds of fruit between July and September each year. When you're facing 2 to 3 pounds of plums each day, you've got to get really creative. That's where a shrub syrup comes into play. A shrub is a deliciously tart fruit syrup, usually made of sugar, fresh fruit, and vinegar.