plums

This moist and nutty cake makes a delicious dessert, but also pairs well with a cup of coffee in the morning. 

Brown Butter, Plum and Almond Skillet Cake

flour

almond flour

brown sugar, packed

baking powder

baking soda

unsalted butter

sea salt

orange,

milk

eggs, room temperature

almond extract

plums,

sugar

almonds,

Griesmeel pudding

Sugar

Ltr Milk

Lemon,

tsp Vanilla essence/extract (Main)

Salt

Semolina flour

Eggs, separated

Heat the first 5 ingredients together to dissolve the sugar.

Stir in the semolina and boil, stirring all the time. It will become quite thick.

Remove from the heat and beat in the egg yolks.

Whip the egg whites till they have soft peaks, then fold into the cooled mixture.

Rinse the mould with cold water (if you want to turn the pudding out) and pour the above into the mould or your serving bowl. Serve when completely cold.

We’re flipping out about this upside-down noodle kugel recipe. Check out the video recipe!

Upside-down Noodle Kugel With Plums

egg noodles

cottage cheese

sour cream

butter

eggs

vanilla extract

salt

red plum, sliced

Plum cake with streusel

For streusel

all-purpose flour

brown sugar

walnuts

(6 tablespoons) unsalted butter,

cinnamon

nutmeg

For cake batter

(1/2 cup) unsalted butter, softened

vanilla

plums (4

confectioners' sugar

Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it as a brunch cake or for dessert topped with vanilla ice cream or whipped cream.

Late Summer Plum Cake

cardamom

milk (low fat is fine)

Preheat oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform pan. (Alternatively, the cake may be made in a 9-inch cake pan or pie pan and served directly from the pan.)

In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt. 


In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.)

Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums.

Bake for 60 to 70 minutes, until golden on top and set in the center.

When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired.

Note: This cake keeps well, loosely covered at room temperature, for several days.

Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

This weeknight affair pairs savory pork with a sweet-and-sour mixture of sliced plums and red onions. When a recipe has so few ingredients, it’s important that they be of the highest quality possible. The pork chops here will deliver most of the fat, so make sure they’re well marbled (bone-in loin or rib chops both work). As for the plums, this is one of the rare occasions in which underripe is preferred to perfectly ripe, so they maintain texture after they get briefly tossed in the skillet, and also deliver plenty of acidity for the pan sauce.

Pork Chops With Salted Plums

bone-in pork chops

Kosher salt and ground pepper

red onion, thinly sliced

unseasoned rice wine vinegar lime

fish sauce (optional)

canola oil

mint leaves

Olive oil,

Season pork with salt and pepper; set aside.

Combine the plums and onion in a medium bowl along with vinegar and fish sauce, if using. Season with salt and pepper and try a plum; they should be relatively tangy and salty. Add more vinegar or salt, if needed, and set aside.

Heat oil in a large skillet over medium-high heat. Add pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip chops and cook until well browned on the other side, another 3 to 5 minutes.

Transfer pork chops to a cutting board to rest. Add plum and onion mixture to the skillet and remove from heat. Give everything a toss, just to deglaze the skillet and scrape up any of those browned bits, slightly wilting the onion and letting some of those plum juices run free.

Slice pork chops to your desired thickness and transfer to a large serving platter. Scatter with plum mixture, top with mint and give everything a drizzle of olive oil before serving.

Sweet, sour and spicy jam that tastes great with cheese and crackers or as a glaze or sauce.

Plum Pepper Jam

jalapeno peppers

water

vinegar

Add plums, jalapeno peppers, sugar, water, 3 tablespoons vinegar and salt to a sauce pan.

Heat to a boil, stirring continuously.

Boil for 6 minutes.

Remove from heat and stir in the remaining 1 tablespoon vinegar.

To make the jam smooth, blend with an immersion blender or when cool, blend in a blender. The fruit will thicken slightly when it cools but will be between a glaze and jam consistency.

Let jam cool then store in refrigerator, bottle or freeze. This will last 2 weeks+ in the refrigerator.

An Austrian classic - vegan style! A simple, fluffy sponge topped with juicy plums and a generous dusting of icing sugar.

Vegan Plum Cake

tsp baking powder

150 g caster sugar

100 ml vegetable oil

225 ml sparkling water

plums (use half if large)

lemon zest (optional)

vanilla extract (optional, almond

icing sugar

cinnamon (optional)

tbsp flaked almonds (optional)

Preheat oven to 180°C / 360°F

Wash, destone and halve or quarter the plums depending on size.

In a mixing bowl, whisk to combine the flour and baking powder. Set aside.

In a separate mixing bowl, combine the sugar and oil (and zest or vanilla extract if using), then add the sparkling water and gently combine.

Now, add the dry mix (flour and baking powder) to the wet mix, and gently whisk to combine into a smooth, lump-free batter.

Pour the batter into a lined oven tray. We use a large flat 12 x 15 inches (30 x 38 cm) sheet tray. For different tray or tin sizes, see the notes below.

Place the plum halves on top of batter. If using, sprinkle over the flaked almonds.

Cook for 25-30mins until cake comes out clean when tested, fruit is nicely cooked and the cake just starts to brown a little bit.

With the cake fresh out of the oven and still hot, generously sprinkle on icing sugar, and some cinnamon if using. The icing sugar melts on the juicy hot fruit.

The cake can be served warm immediately, or transferred to a wire rack to cool.

One of their most popular recipes of all time.

The New York Times's Plum Torte

unsalted butter, softened

kosher salt

Preheat the oven to 350°F. Grease an 8&quot; or 9&quot; springform or cake pan, and line the bottom with a parchment round if using a cake pan.

Cream the butter and sugar until light and fluffy. Scrape the bowl. Add the eggs and vanilla and beat until smooth and light. Scrape the bowl again.

Add the salt, baking powder, and flour, and mix just until fully combined.

Pour the batter into the cake pan. Arrange the plum halves, skin side up, on top of the cake.  Dust with cinnamon.

Bake approximately one hour, or until a cake tester comes out of the cake batter portion clean, and the plums are juicy and bubbling.

Let fully cool before releasing the cake from the springform pan or turning out onto a dish. PRO TIP: A springform pan is preferable because the batter is a bit delicate. But if you are turning this cake out from a regular cake pan, never fear. Place a cooling rack directly over the cake pan, then in one swift, meaningful motion, flip the cake onto the rack. Remove the parchment. Then immediately flip it right side up again onto the serving plate.

Italian Plum Jam is one of our absolute favorite jams and is totally pectin-free! The perfect jam to spread on toast or drizzled on yogurt. Even better eaten straight out of the jar with a spoon!

Italian Plum Jam

lemon

In a large bowl, toss the plums, sugar, and lemon juice.

Cover with plastic wrap and place in the fridge overnight (or at least 8 hours).

Place a small plate in the freezer right before cooking the plums (this is to use to check if plum jam is ready).

Place the plum mixture in a medium sauce pan on high heat. Bring to a boil for a couple of minutes. Lower heat to a low simmer. Stir with a wooden spoon and loosen any pieces that may stick to the bottom.

Be sure to keep stirring for about 15-20 minutes. You’ll know it’s ready when juices become thicken like a syrup. You could check temperature with a candy thermometer to make sure it’s never over 220 F. As it simmers, remove any white foam that could come to the surface.

To make sure the jam is ready, remove the small plate from the freezer. Place a teaspoon of jam on the plate. If it sets within a minute, it is ready. If it still appears runny, return the plate to the freezer and continue to cook the plum mixture. Test again in a few minutes.

Carefully spoon the jam into sterilized jars. Apply lids jars.

Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.

Process in boiling water bath for 10 minutes.

Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack upside-down and let them cool. When they’ve cooled down, store them in the refrigerator. The jam should keep unopened for several months.

Easy how-to for the most delicious dried plums you'll ever have! Best with Italian plums, but works with any plum variety.

How To Dry Plums (Not Your Mother's Prunes!)

After washing, slice the plums in half all the way around the pit.

Grab each half of a plum and twist gently to separate the halves. Remove and discard the pit.

Place halves cut side down on the dehydrator tray (or cut-side up for less sticking - I can fit more in my dehydrator cut-side down). It&#x27;s OK to pack them close together.

Dry according to manufacturer&#x27;s recommendations.* Depending on the size of the plums, start checking them in 4 to 6 hours, turning trays as needed for even dehydrating. Once they are looking more dry, flip them over to complete drying (they&#x27;ll release from the trays the drier they are - leave them if they are too moist).

Check every 2 hours, removing and packaging up any that are fully dry - showing NO moisture when touched, but are still pliable- and leaving the rest to complete drying.

With a flaky, buttery crust folded over juicy plums, this rustic plum galette makes a lovely summer dessert.

Plum Galette

1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces

almonds

lb plums (3 to 4, depending on size)

egg, beaten

apricot jam,

Line a baking sheet with parchment paper.

In the bowl of a food processor fitted with the steel blade, process the almonds until finely chopped, about 1 minute. Transfer the almonds to a small bowl and set aside.

Make the crust: To the bowl of the food processor (no need to clean it), add the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the cold water over the mixture and process until just moistened and very crumbly, about 5 seconds.

Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the plums (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).

Assemble the galette: Cut the plums into 1/4-in-thick slices. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 13-in circle about 1/8-in thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the dough will run up the lip of the sheet slightly.

Sprinkle the flour evenly over the pastry, leaving a 1-in border. Sprinkle the chopped almonds evenly over the flour, followed by 1/4 cup of the granulated sugar. Arrange the plum slices on top in overlapping concentric circles to within about 2-1/2 in of the edge. Don’t worry about making it look perfect; it doesn’t make much difference in the end and you don’t want the dough to get too warm. Sprinkle the remaining 1/3 cup sugar over the plums. 

Fold the edges of the dough over the plums in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.

Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle the turbinado sugar over the top of the crust. Chill the assembled galette in the fridge for 15 to 20 minutes.

Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.

Bake for 55 to 65 minutes, or until the plums are tender and the crust is golden brown. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the galette should be fine -- just scrape any burnt bits away from the galette once it’s baked.) Transfer the pan to a rack and let cool.

While the galette cools, make the optional glaze. Place the apricot jam in a small, microwave-safe bowl and microwave until bubbling, 10 to 20 seconds. Using a pastry brush, brush the plums with the jam until glistening.

Use two large spatulas to transfer the galette to a serving plate or cutting board. Slice and serve warm or at room temperature. The galette is best served on the day it is made, but leftovers will keep nicely, loosely covered on the countertop, for a few days.

Make-Ahead Instructions: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.

Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)

A plum-filled pudding with a light, fluffy scone-like topping - perfect for after the Sunday roast

Plum & apple cobbler

cooking apples (Bramley's are best)

ripe plums

golden caster sugar

self-raising flour

tbsp milk

walnut pieces

Preheat the oven to fan 160C/ conventional180C/gas 4. Butter a 1.5 litre ovenproof pie dish.

Peel, core and slice the apples. Halve, stone and quarter the plums. Put the apples in a pan with the lemon juice, sugar and 1 tbsp water. Bring to the boil, then cover and cook gently for 5 minutes. Add the plums and cook for a further 5 minutes.

Turn the fruit into the prepared dish. Tip the flour and cinnamon into a bowl, add the butter, cut into small pieces and rub in with your fingertips. Stir in the sugar, then add the egg and milk and mix lightly to a soft batter (this can be done in the food processor).

Drop tablespoonsful of the batter over the fruit, leaving gaps where the fruit peers through, then scatter over the nuts. Bake for 25-30 minutes until the topping has a crisp brown crust.

"The light texture of this Japanese-inspired cheesecake pairs perfectly with sticky, sweet plums," says Jamie.

Jamie Oliver's cotton cheesecake with honey plums

cream cheese,

eggs, separated

unsalted butter, melted

tsp vanilla extract

lemon juice

caster sugar

plain flour

tbs cornflour

tsp cream of tartar

plums, halved, stones removed

honey

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

5348771529001-5977439743001

This superfood superbowl is light, fresh and packed with nutritious ingredients, not to mention just yummy!

Top 35 plums recipes from across the web

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

Top Tags

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Late Summer Plum Cake

Pork Chops With Salted Plums

Plum Pepper Jam

Vegan Plum Cake

The New York Times's Plum Torte

Italian Plum Jam

How To Dry Plums (Not Your Mother's...

Plum Galette

Plum & apple cobbler

Jamie Oliver's cotton cheesecake wi...

Plum and smoked trout Scandi bowl

Plum strudel

Roasted duck breast with plum sauce

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Sugar plums

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Plum gin

Plum & marzipan tart tatin

Tart Plum Jam Without Pectin

Kaiserschmarrn

Fruit Biscuits

Duck in plum sauce (Chinese-style)

Plum Tart with Meringue

Plum Torte with Olive Oil

Duck breast with plum sauce

Top 35 plums recipes from across the web

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

Top Tags

Brown Butter, Plum and Almond Skill...

Griesmeel pudding

Upside-down Noodle Kugel With Plums

Plum cake with streusel

Late Summer Plum Cake

Pork Chops With Salted Plums

Plum Pepper Jam

Vegan Plum Cake

The New York Times's Plum Torte

Italian Plum Jam

How To Dry Plums (Not Your Mother's...

Plum Galette

Plum & apple cobbler

Jamie Oliver's cotton cheesecake wi...

Plum and smoked trout Scandi bowl

Plum strudel

Roasted duck breast with plum sauce

Dutch Baby

The New York Times Famous Plum Tort...

Plum brandy recipe

Plum & almond crumble slice

Poached plums

Sugar plums

Plum baked custard

Plum Salad

How do you make Plum Gin? | English...

Plum gin

Plum & marzipan tart tatin

Tart Plum Jam Without Pectin

Kaiserschmarrn

Fruit Biscuits

Duck in plum sauce (Chinese-style)

Plum Tart with Meringue

Plum Torte with Olive Oil

Duck breast with plum sauce

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