plum recipes

Cardamom &amp; Cinnamon add a delightful touch of spice to this easy to make plum jam.

Spiced Plum Jam With Cardamom and Cinnamon

plums (pitted & chopped, not peeled)

sugar

tsp butter (this helps to limit foaming)

cinnamon

tsp cardamom

85 ml pouch liquid pectin

Fill a large pot with a rack halfway full with water and bring to a boil.

Put chopped plums into a heavy sauce pan and mash with a potato masher.

Stir in sugar, spices, and add butter.

Bring to a full rolling boil. Stir in pectin, returning to a full rolling boil, and continue to boil for exactly one minute, stirring constantly. Remove from heat, and skim off any foam.

Ladle into clean jars. Wipe jar rims and threads, and cover with lids. Screw bands until finger tight.

Put jars into pot with boiling water, on a rack. Make sure jars are covered in water. Process in gently boiling water for 10 minutes.

Remove from water and allow jars to cool on a towel. Lids are sealed if the center does not spring back after pressing the center. (You'll hear the pops when the lids seal themselves.) If not sealed, refrigerate.

Honey Plum Soy Stir-Fry

soy sauce

honey

plum preserves

chicken stock

cornstarch

ginger

sriracha

garlic,

scallions, sliced thin,

peanut oil

chicken

yellow onion,

broccoli,

cauliflower,

rice,

Sesame seeds,

Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.

Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.

Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.

Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.

I made this and it was absolutely delicious added a few more vegetables for the stirfry chicken turned out great I’m definitely making it again thank you ReaDrummond

This was so good.  I used Bok Choy instead of cauliflower and did have to add a little more cornstarch to thicken up the gravy.  definitely will make this again.

Easy to prepare. I used boneless chicken breast in place of thighs. I was unable to find plum preserves in supermarket, so substituted apricot preserves. Tasted great. Will make again.

Extremely flavorful and easy to prepare! 

Plum Tart

all-purpose flour

walnuts

light brown sugar,

unsalted butter (1 1/2 sticks), diced

prune

Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

Hi Ina. Watching and making your recipes for years.im Italian &amp; can make fabulous Italian dishes (from my Nonna) <div>Love your classy/girlfriend way. This is a favorite of mine. Make it a lot. Freezes well too. Making 2 now since my daughter I haven’t seen in a year is visiting overnight. Will send one home w/her. Thanks for the best recipes on TV. ❤️</div>

I use CherryPlums for this tart (during their brief season).

You're the best I'm gonna come back here everyday Thank you By Aisha Wilson I'm 11 years old How old are you Let me know

I had to add a little water to the crust mixture because it came out very dry just going off the recipe, but it all turned out delicious! Could maybe use a little extra brown sugar sprinkled over the plums to get extra carmelized :) 

Simply delicious! Big hit with my family. I made this for the first time today and it was so simple!  I followed the recipe to a T until I decided to add a touch of cinnamon &amp; nutmeg to the remaining portion of crumble that was going to be going on top. I really enjoyed the depth of flavor those spices provided. This recipe will be going into my family recipe box.

I think that Italian Plums really are key to this recipe for us chefs-in-training.  I lived in a fruit farming area for 7 years.  We had one Italian Plum tree.  When they were ripe, I made plum tarts for everyone!  I've never been able to replicate that flavor with any other variety of plum, so I save my Plum Tart baking for that too short time when they are in season.

I baked this tart with a mix of red and white over-ripe plums that were extremely juicy. I used a tart pan, and instead of crumbling the crust on the top, I rolled it out and layered it over the tart, sealing the edges. I then cut vents in the top of the tart in a flower shape. The tart came out perfectly with a nice blend of sweetness and tartness and it looked quite pretty as well. The crust was overly crumbly and if I make this again, I will adjust the amount of flour and walnut flour slightly so that there is a higher ratio of flour to walnuts. I think this will make a more stable base. Overall, I think the recipe is excellent as written.

This tart is really, really good and very easy to make! I had worried it would not turn out with enough "umph" to please my crowd (it was so simple), but it is a wonderful recipe. I will definitely be making this again!<br />

The crust and plums had excellent texture, I would definitely make this again. Next time, however, I would definitely add some other flavors, like cinnamon or nutmeg, or maybe toss the plums with orange juice or zest because almost all of the flavor in this dessert comes from the plums.<br />

Made this today with Italian prunes from our tree.  The crust was perfect, plenty for the bottom and for the topping.  Used a ten inch spring form pan.  The plum mixture was exactly the right proportion of everything, did not have liqueur, sub other flavoring-used a combo of vanilla &amp; almond extract.  My crust was tender, the tapioca did not stay in little balls, I had plenty of dough, and  it for sure was not too much sugar. Maybe my prunes were more tart. Anyway, it was perfect.

https://www.foodnetwork.com/videos/inas-plum-tart-0236047

Ina's simply delicious Plum Tart is almost too beautiful to eat.

Ina's Plum Tart

This dish requires some advance planning, but it is well worth it.

Marinated Leg of Lamb

leg of lamb

Salt and pepper

plums mushrooms

onion,

black peppercorns

bay leaves

red wine vinegar

water

salt

plums

cinammon,

cloves

Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours. The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice.

Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.

Open-Faced Plum Tart

(9-inch) store-bought round pie crust

fig jam

egg water, whisked for egg wash

raw cane sugar

Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment. Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar.

Bake until dough is cooked through and golden, about 45 minutes.

i had a lot of ripe plums so i made this. it was soo easy. do not over do it with the jam/jelly

This is so easy and excellent! We all loved it with plums, then I made it with my granddaughter, using fresh apples, and adding cinnamon, so pretty and impressive!

I made this with nectarines. Sooooo amazing. If your fruit is a little tart, toss the fruit with some of the sugar. I added 2 tablespoons of flour so it wasn’t too runny. Still had beautiful juices. Make sure you follow the video and really add the sugar on top for a crispy crunchy top. I couldn’t find fig jam, so I found a beautiful cherry jam. Making it a second time in two weeks. Don’t forget ice cream on the top!

My go to recipe for a quick but delicious dessert. I always sub peaches for plums and peach preserves for fig jam. So good! Got to make this wonderful recipe for my sweet Grandma before she passed away. She was a phenomenal cook and wasn't easily impressed and she loved this.

I made this recipe exactly as written with just one exception: I used 1 tablespoon Minute Tapioca, a natural thickener of fruit. My plums were delicious, didn't need extra sugar because they were sweet to begin with.<br />I sprinkled the eggwashed crust with granulated sugar, just a light dusting.<br />The pie was perfect.

Why are there no reviews regarding the amount of sugar "sprinkled" on top of this thing? Half a cup?? and "sprinkle"? Might as well just dump it all on top. I don't get it. I've only made a few pies in my entire life and this is my first tart...but it just seems like a crapload of sugar to "sprinkle" on just before baking. It would make much more sense to mix some of the sugar in with the fruit before placing them on top of the pie crust/jam. It would also make much more sense to call for way less sugar. I don't get it. Again, I'm not an experienced pie-/tart-maker, but the amount of sugar seems way odd. Did the recipe leave out a step or something? Can someone please reassure me that this is normal. Waiting to take mine out of the oven now...I really don't think I'll be able to convince my husband (or myself) to take a bite of sugar with a little pie crust a fruit.

The first time I was careful to follow directions to the tee  but the following tarts, I made in 10 min. I luv easy recipes that taste great!

Really easy to prepare and very tasty.  The fig jam was a very nice touch.  Caught my husband licking his plate clean.

All i have to say is one word:  EXCELLENT!

I have made this recipe countless times with different types of fruit, and it impresses my guests EVERY time!  What a hit!<br />I have made tons of food network recipes over the years, and this one definitely definitely stands out.  Thank you, Sunny!

https://www.foodnetwork.com/videos/open-faced-plum-tart-0120991

Sunny's open-faced plum tart will make you a superstar in the kitchen.

Mixed Fruit Pandowdy

apples

pears

nectarines

plums,

strawberries,

blackberries,

lemon juice

nutmeg

unsalted butter

In a large mixing bowl combine the apples, pears, nectarines, plums, strawberries, and blackberries with the lemon juice and cornstarch and toss to combine. Add 1/2 cup sugar, cloves, nutmeg, and salt and stir well. Butter a deep pie dish or a 9 by 12-inch baking dish with 1/2 tablespoon of the butter. Transfer the fruit mixture to the buttered dish, and dot the top of the fruit mixture with the remaining tablespoon of butter.

Bake the fruit, uncovered, about 30 minutes. Remove from the oven and let cool 15 to 20 minutes before serving.

Grilled Stone Fruits with Balsamic and Black Pepper Syrup

Oil,

peaches

balsamic vinegar

small, peeled chunk ginger root, 1/2-inch

brown sugar

black pepper

Grilled Stone Fruits with Balsamic and Black Pepper Syrup; Rachael Ray

Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked.

Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk.

Arrange fruits on a platter and drizzle liberally with the glaze.

If you are serving kids you might want to reduce the amount of ginger because it brings some heat to the dish. Overall, very nice

Made this recipe as is - FABULOUS. Grilled outside and served with BBQ ribs - a great compliment to the meal. It was a big hit. I was sure to let the sauce reduce by 1/2 as the recipe calls for; I was over it to stir quite a bit because I used the burner on the grill. After pouring over the fruit, it thickened up significantly. I am making this again today for guests. 

I made this for a girls' get-together and it did taste good.  However, I had to slice the peaches and plums because I couldn't get them to halve.  I substituted candied ginger for the fresh grated ginger, and that was fine.  However, it took forever for the balsamic reduction and when finally started to thicken, it went try fast.  I kind of ended up with balsamic brittle, tasty but chewy then hard and crunchy.  I will each the reduction better next time.

I had unexpected company. I had plenty for dinner but no dessert. Went to food network.com knew I was short on time so went to Rachel Ray and as always she bailed me out.  Thanks for the great recipe.

Sorry, but the taste of vineger was a bit much for me. This is one of the few recipes of Rachels' that I rally did not like.

I have made this (or similar many times in the past.  My <br />dh who does not usually like these kinds of things, loves this.  I also add some crumbled blue cheese for that over the top extra. sounds wierd, but please try it!

VEry Good!!!  I have to admit that I left out the pepper and added an extra tabelspoon of sugar though.  Luved it... especially with a bit of vanilla icecream!!!!

This worked out well in the end, even though I did not get Freestone peaches and tried to grill some fruit that wasn't quite ripe yet.  The sauce turned out great!  Next time, I'm thinking of adding mango to the list of fruits.

It sounded different so I tried it.  I wasn't sure how the family would like it but there were no leftovers of this dish and they have been asking for it ever since I made it the first time!!

Very creative and easy!! I love the balsamic syrup. I prefer the fruit done on an outside grill, just because my indoor grill pan gave them an odd flavor.try mixing brown sugar, cinnamon, nutmeg , &amp; Vanilla together and sprinkling it over the top!!

https://www.foodnetwork.com/videos/rachaels-grilled-stone-fruits-0192973

Spiced balsamic syrup gives Rachael's Grilled Stone Fruits a hint of heat.

Rachael's Grilled Stone Fruits

Summer Fruit Crostata

(2 sticks) cold unsalted butter, diced

(3 ounces) ice water

firm ripe peaches, peeled

firm ripe black plums, unpeeled

blueberries

orange zest

orange juice

(1/2 stick) cold unsalted butter, diced

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.

Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.

Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

Very very good! I replaced the OJ with orange liqueur, and used half wheat pastry flour, but otherwise the same. Great way to use up older fruit!

https://www.foodnetwork.com/videos/summer-fruit-crostata-0168979

Summer fruit baked in a buttery crust is a perfect rustic crostata dessert.

Garlic Marnier Duck Pot Stickers

duck breast (one whole breast)

orange liqueur

garlic

Salt

celery

carrot,

cilantro

(2-inch) piece fresh ginger, peeled and cut into 2 pieces

plum sauce

sesame seeds, reserved

olive oil

orange,

pot sticker wrappers

white vinegar

Extra virgin olive oil

oregano

Salt and black pepper

Lightly score both sides of the duck breast with a sharp knife. Place in a shallow dish or plastic bag. In a small bowl whisk together orange liqueur, orange juice, cornstarch, garlic, and salt. Pour over duck breast and marinate for 1 hour.

Place the garlic, scallions, celery, carrot, cilantro, and ginger in the food processor and pulse until finely chopped. Place in medium mixing bowl. Add Chinese hot oil, plum sauce, soy sauce, salt, and sesame seeds and set aside.

Coat the bottom of a medium skillet with 1 tablespoon of olive oil. Heat over medium heat until very hot. Remove the duck breast from the marinade. Add to the hot skillet along with 1 or 2 tablespoons of the marinade. Lower heat to medium, cover and cook for 20 minutes, turning often until cooked through and well glazed. Transfer to a cutting board and allow to cool slightly. Remove all but 1 tablespoon of the duck fat from the skillet. Mince the cooked duck breast and return it to the skillet adding a pinch of salt and 1/2 teaspoon orange liqueur. Cook over high heat until browned. Remove from heat and add to the reserved vegetable mixture. Add the orange zest and stir until well mixed.

Separate 24 pot sticker wrappers. To fill the pot stickers, place 1 heaping teaspoon of filling on each wrapper. Avoid getting any of the filling on the edges or the wrapper will not seal properly. Wet edges with water, fold wrapper in half to form a half moon shape. Seal the top center of the wrapper by pressing between the fingers. Make 2 pleats, working towards the bottom left corner. Repeat working towards the bottom right corner. Set aside. Repeat with remaining ingredients.

Heat 1 cup of olive oil in a deep frying pan. Add half of the pot stickers to the hot oil and cook until browned and crisp. Remove to a platter and keep hot until ready to serve. Repeat with the remaining pot stickers.

Mix together soy sauce and white vinegar to use as a dip for the warm pot stickers.

Slice the top off of the garlic head. Place in small baking dish or garlic roaster. Drizzle lightly with olive oil and sprinkle with the oregano. Season with salt and pepper, to taste. Cover tightly with foil and roast until garlic is golden brown, about 35 minutes. Allow to cool and then squeeze the softened cloves into a small bowl and set aside.

Crispy-skinned Duck Breast with Roasted Plums, Cider Glaze and crispy sage- a simple elegant meal highlighting fall plums that can be made in 40 minutes! ( or sub Chicken Thighs)

Crispy Skinned Duck Breast with Roasted Plums 

oz bottle hard apple cider

tsp peppercorns

star anise

maple syrup

duck breasts, skin on.

salt and pepper

sage leaves

Place the apple cider, stock, bay leaves and peppercorns in a small pot on the stove. Bring to a boil, then turn heat down to medium, or to where it continues to simmer gently, uncovered. Reduce to ¼ of a cup, then stir in maple syrup.

Pat dry the duck, then with a sharp knife, score the duck skin just to the flesh in diagonal lines about ¾ inch apart. ( see photo).

Generously season both sides with salt and pepper.

Heat a large heavy bottom skillet on the stove, over medium high heat ( no need to add oil).

Once the skillet is hot, place the duck skin side down and let them sear. After 2-3 minutes, give the pan a shake to loosen the duck and turn heat to medium. Continue cooking for 15 minutes on the skin side.

Drain the fat ( saving for another use) turn the duck breasts over and nestle in the plums, ( leaving small ones whole, and cutting large ones in half) scatter 6-8 sage leaves in the pan, then place the pan in a 350F  oven for 10-15 minutes, until duck is cooked through to your liking and plums have softened.

To make crispy sage leaves, simple heat oil or butter in small skillet and lightly fry the leaves. Season with a touch of salt. Place on a paper towel.

Once duck is cooked to your liking, pull from the oven and pour a the cider maple glaze over top. Scatter with the sage leaves.

This was over the top amazing. Crisped the duck skin like you said ( scoring it-brilliant). Plums were so tasty.

This is a match made in heaven - the first time I've cooked duck and it was superb! The plums I had were slightly on the sour side which (to me) cut through the richness of the duck perfectly.  I cut back the cider slightly to compensate. A keeper - chef's kiss!!

This plum ice cream is truly indulgent. It is very creamy and has no icicles. Just a very intense plum flavor.

Top 14 plum recipes recipes from across the web

The most viewed plum recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Spiced Plum Jam With Cardamom and C...

Honey Plum Soy Stir-Fry

Plum Tart

Marinated Leg of Lamb

Open-Faced Plum Tart

Mixed Fruit Pandowdy

Grilled Stone Fruits with Balsamic ...

Summer Fruit Crostata

Garlic Marnier Duck Pot Stickers

Crispy Skinned Duck Breast with Roa...

Plum Ice Cream

Open-Faced Plum Tart

Slow-Cooker Plum Cobbler

Stewed Plums

Top 14 plum recipes recipes from across the web

The most viewed plum recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiced Plum Jam With Cardamom and C...

Honey Plum Soy Stir-Fry

Plum Tart

Marinated Leg of Lamb

Open-Faced Plum Tart

Mixed Fruit Pandowdy

Grilled Stone Fruits with Balsamic ...

Summer Fruit Crostata

Garlic Marnier Duck Pot Stickers

Crispy Skinned Duck Breast with Roa...

Plum Ice Cream

Open-Faced Plum Tart

Slow-Cooker Plum Cobbler

Stewed Plums

The most viewed plum recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine