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Rich Red Plum Jam

Serious Eats Jennifer Latham Post a comment

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. More

Easy Gluten-Free Plum Cobbler

Serious Eats Elizabeth Barbone Post a comment

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. More

Puff Pastry Plum Tarts

Serious Eats Yvonne Ruperti Post a comment

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. More

Five Spice Plum Sauce

Serious Eats Emily Teel Post a comment

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. More

Roasted Plum and Lemon Verbena Jam

Serious Eats Emily Teel Post a comment

Take advantage of cooling temperatures by roasting plums for this late-summer jam. More

Chocolate Cardamom Plums Clafoutis

Serious Eats Shulie Madnick 7 comments

This clafoutis is a great way to use your late season plums. Cocoa and cardamom add a touch of richness. More

Make-Ahead Coconut Forbidden Rice with Tofu and Summer Fruit

Serious Eats Suzanne Lehrer Post a comment

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. More

Plum Sangria

Serious Eats Autumn Giles Post a comment

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. More

Toasted Vanilla Ice Cream with Roasted Plums

Serious Eats Anna Markow 2 comments

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. More

Plum Spiced Hard Cider

Serious Eats Kelly Carámbula 2 comments

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. More

Zero Proof: Plum Shrub Ginger Soda

Serious Eats Christianne Winthrop Post a comment

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. More

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