plum

Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren’t available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.

Sheet-Pan Chicken With Roasted Plums and Onions

fennel seeds

lemon juice

lemon

garlic cloves, finely grated

honey

allspice

red-pepper flakes,

chicken

Kosher salt and black pepper

thyme

red onion,

Extra-virgin olive oil, for drizzling

torn mint, basil or cilantro leaves (or a combination)

Flaky sea salt,

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.

Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.

Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.

Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

Barley Porridge with Honeyed Plums recipe | Epicurious.com

unhulled barley

almond milk

cardamom

honey, divided,

plums,

Made with a peachy keen combination of plum, peach, and apricots, this smoothie bowl is a great way to start the day!

Stone Fruit Smoothie Bowl

Peach, pitted

Plum, pitted

Apricot

Banana, frozen

Cup Almond Milk, vanilla, unsweetened

Tablespoons Maple Syrup

Cups Ice

Tablespoons Superfood Essentials Vanilla Plant-Based Protein

Add ingredients to the pitcher in the order listed.

Cover the pitcher with the pitcher lid and blend using the SMOOTHIES program.

Transfer to two bowls. Garnish with fresh fruit, nuts, granola, or other toppings of your choice.

Sweet and rich in heart-healthy fats, this fruit smoothie will keep you satisfied and energized!

Plum Chia Seed Smoothie

Cup Kale

Cup Pineapple, frozen

Cup Blackberries

Cups Almond Milk, unsweetened

Tablespoon Chia Seeds

Teaspoon Cinnamon, ground

Add ingredients in the order listed and blend until smooth.

Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.

Corn, Plum, and Farro Salad with Nuoc Cham Dressing

limes

Tbsp. fish sauce

rice vinegar

brown sugar

garlic cloves, finely chopped

semi-pearled farro

Diamond

corn,

red plums (such as satsuma

mint

Thai basil

This super-summery grain salad is easy to switch up: Stone fruits like peaches or nectarines would be just as good as plums, and other grains like quinoa are an easy swap for the farro. Typically a dipping sauce, nuoc cham is used in a variety of ways in Vietnamese cooking, which inspired the tangy, sweet, and salty condiment’s use as a dressing in this recipe. —Rachel Gurjar

Bon Appétit

Whisk lime juice, fish sauce, vinegar, brown sugar, and garlic in a small bowl until sugar is dissolved; set dressing aside.
Do ahead: Dressing can be made 1 day ahead. Cover and chill.

Bring farro, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 quart water to a boil in a medium pot. Reduce heat, cover, and simmer until farro is tender but still chewy, 20–25 minutes. Drain off any excess liquid and let cool.

Prepare a grill for medium-high heat. Grill corn, turning occasionally, until kernels are charred, 10–15 minutes. Transfer to a cutting board and let sit until cool enough to handle. Cut kernels from cobs.

Combine farro, corn, plums, chiles, mint, and ½ cup Thai basil in a large bowl and drizzle reserved dressing over; toss to coat. Taste and season salad with more salt if needed. Transfer to a platter and top with more Thai basil leaves.
Do ahead: Farro can be cooked 1 day ahead. Transfer to an airtight container; cover and chill.

The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough.  The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are <a href=" http://www.nytimes.com/interactive/2016/09/14/dining/marian-burros-plum-torte-recipe-variations.html">five ways to adapt the torte</a>.

Original Plum Torte

sugar

unsalted butter, softened

flour,

baking powder

salt (optional)

eggs

purple plums

Sugar, lemon juice and cinnamon,

Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.

Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

A savory fruit salad with juicy plums, Parmesan cheese, honey, salt, and plenty of black pepper. Trust us, it can hold its own at the dinner table. 

Plum Salad with Black Pepper and Parmesan

Tbsp. sherry vinegar or red wine vinegar

Tbsp. honey

cracked black pepper,

black,

Tbsp. olive oil

Flaky sea salt

Don’t bother trying to halve and pit the plums before slicing them for this plum salad recipe. Instead, cut off slices, working your way from the outside to the pit.

Stir vinegar, honey, and ½ tsp. pepper in a medium bowl until honey is dissolved. Add plums to dressing and toss until coated. Add ¼ cup Parmesan and gently toss again just to evenly distribute throughout salad.

Transfer plum salad to a shallow bowl. Top with more Parmesan, drizzle with oil, and season with salt and more pepper.

This pie’s crunchy toasted cornflake crust and honey-sweetened pudding may inspire new pie-centric breakfast routines, especially when topped with juicy plums. Feel free to play around with nectarines or peaches, too. Because cornflakes (and other not-too-sweet cereals) don’t have as much fat and sugar as packaged cookies and crackers, they need more sugar and butter to bind them into a sturdy crust. The extra butter here can sometimes cause the crust to puff or shrink while it bakes. If that happens, don’t worry: gently press the crust back into place while still warm with a flat bottomed measuring cup and proceed.

Milk and Honey Pie With Cereal Crust

cornflakes (about 5 cups)

kosher salt (Diamond Crystal)

unsalted butter, melted and cooled

60 milliliters honey

granulated sugar

cornstarch

240 milliliters whole milk

heavy cream

ripe plums, pitted and sliced

honey (optional)

Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand. 

Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely. 

Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust and spread in an even layer. Press plastic wrap directly onto the surface of the pudding and refrigerate until firm, at least 3 hours and up to overnight. 

To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.

This summery fruit crisp has a bit of a savory edge thanks to crunchy cornmeal in the topping and pinches of salt. Plums and raspberries are a wonderfully sweet-tart pair, but you can use any fruit you like. Simply use a little less sugar if your fruit is particularly sweet. You can also prepare this dessert ahead to enjoy later: Make the topping (Step 3) and freeze it for up to one month. If traveling or bringing this dessert to make elsewhere, mix the dry topping ingredients in a bag and pack the remaining ingredients separately to assemble and bake at your destination.

Plum and Raspberry Cornmeal Crisp

light brown sugar

all-purpose flour

medium plums, chopped into 1-inch pieces (about 4 cups)

raspberries (about 2 cups)

vanilla extract

cornmeal

salt

unsalted butter (1 stick), softened

Ice cream

Place a rack in the center of the oven and heat oven to 350 degrees.

Make the filling: In an 8-inch square baking dish, combine the light brown sugar, flour and salt. Add the plums, raspberries, lemon juice and vanilla extract. Stir gently to combine. (Your hands are a great tool for this step.) Try not to mash the raspberries too much, and set aside.

Make the topping: In a large bowl, combine the flour, cornmeal, light brown sugar, baking powder and salt. Add the butter and pinch the mixture together with your fingertips until evenly moistened and pebble-sized crumbs form. Sprinkle the crumbs evenly over the top of the fruit.

Bake until the topping is golden brown and fruit juices are bubbling all around the edges, 50 to 60 minutes. Let cool slightly. If you like, serve with ice cream or whipped cream. Store leftovers, covered, in the refrigerator for up to 3 days.

The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.

Plum Clafoutis

unsalted butter

plums

fine sea salt

milk

Confectioners' sugar

The joy of this simple dessert is that it is even better at room temperature, so you can make it in advance with ease. Be sure to pull it from the oven when the egg mixture is just set, so that the luscious cooked plum texture can meld perfectly with the batter. Think of it as a thick fruit pancake cooked effortlessly in the oven while you do other things.

Epicurious

Heat the oven to 350°F. Butter a cast iron skillet and set aside. Trim the plums into wedges that are 1/4 inch wide on the skin side of the cut. Toss the plums with 1/3 cup of the granulated sugar, and arrange them evenly in the skillet and set aside. In a medium bowl, whisk the eggs with the remaining 1/3 cup sugar, flour, and salt. Whisk in the milk and vanilla. Pour the batter into the skillet, and place on the center rack in the oven. Bake just until set, about 1 hour. When cooled, remove from the skillet and slice into wedges. Dust with confectioners' sugar before serving.

As plums bake, their tartness mellows and their juices jelly — just a couple reasons why they do so well in pies, cobblers and this crumble, which is essentially an upside-down graham cracker-crusted pie. If you don’t have graham crackers on hand, vanilla wafers will work nicely too, but you’ll need to cook a little longer. Be sure to press the graham crackers into a single layer instead of scattering clumps of it over the plums; doing so creates a sturdy but delicate topping that won’t drown in a sea of plum juice. Keep this plum crumble simple, or add extra spices like ground ginger, cinnamon or nutmeg.

Plum Graham Cracker Crumble

black plums

graham

unsalted butter (3/4 stick), melted

Heat the oven to 350 degrees. To an 8-inch square (or round) baking dish, add the plums, 3 tablespoons brown sugar, 1 tablespoon flour and 1/4 teaspoon salt. Toss everything together to coat and set aside.

In a medium mixing bowl, combine the graham cracker crumbs with the remaining 1/4 cup flour, 2 tablespoons brown sugar and 1/4 teaspoon salt.

In a small bowl, combine the butter and vanilla. Using a spoon, mix it into the graham cracker mixture until the crumbs are evenly moist, then spread it over the plums, pressing down with your palms to create an even, compact layer.

Bake about 30 minutes or until the crust is golden brown and hardened and plum juice is bubbling up along the edges of the pan. Remove from the oven and let cool for at least 5 minutes. Serve warm or at room temperature.

Spoon these tea-boached plums over pound cake or ice cream.

Tea-Poached Plums

black tea

star anise pod

vanilla bean,

plums (15–20),

Scoring the plums helps the poaching liquid infuse the fruit all the way to the pit.

Using a paring knife, score plums all the way around, starting and ending at stem end and cutting just through the skin (you want to keep plums intact).

Bring 2 cups water to a boil in a medium saucepan. Remove from heat, add tea bags, and let steep about 5 minutes; discard tea bags. Add sugar and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, add plums, cardamom, and star anise; scrape in vanilla seeds and add pod. Simmer until plums are just tender, 15–20 minutes. Remove from heat and let plums cool in poaching liquid.

Discard vanilla pod, cardamom, and star anise. Halve plums, remove pits, and return to poaching liquid.

DO AHEAD: Plums can be poached 2 days ahead. Cover and chill. Bring to room temperature before serving.

Pork Tenderloin with Plum Chutney

olive oil

shallot,

(packed) light brown sugar

Sherry vinegar or apple cider vinegar

garlic

mustard seeds

ginger

black pepper

bay leaf

Kosher salt

rosemary

herbes de Provence

pork tenderloins (about 2 lb.)

salt and black pepper

pancetta (Italian bacon; about 8 oz.) or prosciutto

Peel plums, if desired Halve and pit. Cut into 1/2" wedges.

Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20–25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.

Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.

If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8—10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°, 15—20 minutes longer.

Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

Bring a medium saucepan of water to a boil. Using the tip of a paring knife, make 2 shallow 1" cuts to form an X on the bottom of the fruit.

Add fruit to water and cook just until skin begins to peel back at each X, 30–60 seconds.

Using a slotted spoon, transfer fruit to a medium bowl of ice water; let cool. Using a paring knife and your fingers, peel fruit.

If you don't care about smooth surfaces for presentation purposes, a serrated peeler's sharp-toothed edges quickly and easily peel soft fruit.

I was so taken with the spicy, sweet and savory mix of flavors in the soba salad with eggplant and pluots  that I made a few weeks ago that I decided to use the same formula for a kale and quinoa salad. The kale is the main ingredient here, with quinoa adding texture and bulk.

Kale and Quinoa Salad With Plums and Herbs

quinoa

Salt

stemmed, slivered kale

basil leaves, chopped, torn

chives

cilantro (optional)

seasoned rice vinegar

lime

lime juice

sunflower oil

Rinse the quinoa and cook in a pot of rapidly boiling, generously salted water for 15 minutes. Drain, return to pot, place a towel across the top and replace the lid. Let sit for 15 minutes. Transfer to a sheet pan lined with paper towels and allow to cool completely. 

To cut the kale, stem, wash and spin dry the leaves, then stack several at a time and cut crosswise into thin slivers. Toss in a large bowl with the quinoa, chile, herbs, and half the plums. 

Whisk together the vinegar, lime zest and juice, salt to taste, garlic and sunflower or grapeseed oil. Toss with the salad. Garnish with the remaining plums and serve.

This recipe, which roasts two chickens at the same time, has been engineered to feed a crowd. It's no harder than roasting one chicken. The birds get rubbed down with a garlicky sumac spice rub brightened with lemon zest. Then, as they cook, their fragrant drippings season sliced plums roasting in the pan underneath them, which caramelize into a fruity, chutney-like sauce. Feel free to halve the recipe if you’d rather, but be sure to reduce the oven temperature to 425 degrees. For two chickens you need the higher heat so they both crisp properly, but for only one chicken, slightly lower heat keeps the plums from burning.

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