In my Berkeley neighborhood this time of year, plums are falling from trees, staining the sidewalks, and making up a huge part of my fruit intake. This massive influx of plums means it is the perfect time to turn the quickly ripening fruit into jam. This cardamom-plum version in Southern Living's Little Jars, Big Flavors is an elegant extension of a basic recipe.
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Maximize the bounty of summer's stone fruit with these plum cakes from Le Pain Quotidien. Made with quinoa flour and quinoa pearls, they're a sweetly textured treat.
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.
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.
This easy mojito variation from Area Four in Cambridge, Massachusetts is best with a flavorful, ripe plum or pluot.
This sweet and tart sorbet is full of the jammy flavor of stonefruit, perfect for topping buttery cakes or for serving with other summer fruit desserts.
In this breakfast version of panzanella, croissants are toasted with cinnamon sugar and combined with a variety of fresh summer fruit.
A skillet and a couple of mixing bowls are all you need to bake this moist and fruity plum cake in under 30 minutes.
These light and flaky scones are filled with prunes and topped with a simple sugar glaze.
When it comes to meringue everyone usually thinks of lemon, because nothing cuts through the sweet clouds of caramelized meringue quite like the smooth acidity of lemon custard or curd. It stands to reason that meringue would play well with other acidic fruits, such as plums.
Sliced peaches, nectarines and plums go from simple to sublime when soaked in a refreshing ginger-lime syrup infused with fresh mint. Be sure to let the fruit marinate for at least 45 minutes but not too much longer or the ginger will mellow out.
I don't think plums see enough action as a pie filling, which is a shame because they are perfect for it. Tart and sweet plums taste amazing baked, and lend tons of great juicy flavor and color to your pie.
This conserve is bursting with juicy, ripe plums, sweet golden raisins, and crunchy walnuts. Try it over ice cream, stirred into yogurt, or as a sweet accompaniment to grilled meats.
You won't need eggs for this ice cream, which is thick and dense thanks to the plums and honey. A couple spoonfuls of plum brandy helps as well, both for texture and to amplify the plums' honeyed flavor.
Almonds and stone fruit have a natural affinity for each other. This buttery crusted tart nestles juicy halved plums in almond cream and plum jam.
[Photo: Sheri Giblin] For pastry chefs, ripe, juicy plums are just about the best summer fruits to work with; their color adds so much vibrancy to desserts. Adding sugar balances out their tartness and brings out their complex flavors. This...
[Photograph: Max Falkowitz] If there's a more noble application for the last of the season's plums than cobbler, I don't know what is. It's a perfect fruit delivery system, and the application of heat and sugar can hide any imperfections...
The following recipe is from the July 28 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! My penchant for over buying summer produce struck again over the weekend and I found myself...
This Plum Biercake from The Boozy Baker by Lucy Baker is a dessert that brings together the summery flavors of sweet plums with the deep, wintry flavors of gingerbread. The thick batter is enriched with dark beer to make for an incredibly moist cake and an intriguing flavor that varies depending on the beer you use.