Plums

[karen]

We had a bumper crop of plums this year and I'm trying to find some recipes for using
them up or preserving them. I started with a tart,

which is now gone. Then I made plum butter

and vanilla plum jam.

I still have a lot of plums left.

Any suggestions or recipes for preserving them? They weren't all
ripe, so I've been able to spread this out over a few days. I'm out
of time this weekend.

[Mook]

Crumble

Wine

Maybe even Chutney

But jam is probably the best option

[Kupcake]

Poached Plums

2 cups water
2 cups white wine (dry for a more tart syrup, sweet for a sweeter syrup) or red wine
1 cup sugar
2 cinnamon sticks
24 ripe plums, halved and stoned

1. Bring all ingredients except plums to a simmer, stirring to dissolve sugar. Cook for 5 minutes.
2. Slip in the plum halves and simmer for 10 minutes, then allow to cool in liquid.
3. Serve with vanilla ice cream.
4. Plums can be kept in the syrup in the fridge for 7 days.

[Pursuivant]

well, if you really get a problem with them and everyones plummed up I can take a few

[raamv]

How about a plum cake Karen?

[Pursuivant]

one is brandied plums... I tried to make pears last year and that was a disaster... better to have the plums and brandy and mix them up inside...

[sinikala]

Crumble

plum crumble is the puppy's plums.

[Cloudberry]

Wow, that's a lot of plums!

Here's a recipe for plum cake:

8 large fresh plums, halved and stoned
1 large egg, lightly beaten
1-cup self-raising flour
60 grams softened butter
Half a cup sugar, preferably caster sugar
Quarter of cup milk or orange juice
Half a teaspoon vanilla extract
1 teaspoon finely grated lemon rind, if you wish

Topping
2 teaspoons sugar combined with 1 teaspoon ground cinnamon

Method:
Preheat oven to 180C
Grease a 22 cm spring form tin or tart plate, as you will not want to turn this cake out of the tin.
Cream together the butter, lemon rind if using, and sugar until light and fluffy. Add the egg and beat in.
Add half the flour. Combine well. Add the milk, vanilla and the remaining flour and stir to combine. (This is a thick mixture to support the fruit)
Spread the mixture evenly into the prepared tin. Place the plums, cut side down on top of the mixture. Do not press down as the cake mixture will rise up around the plums and they should still be visible when the cake is cooked.
Sprinkle the sugar and cinnamon mixture over the top.
Cook for 25 to 30 minutes or until a skewer inserted into the cake comes out clean- avoid the plums when testing if cooked.

Serving Suggestion: Eat while just slightly warm. It can be warmed gently in the microwave and served with custard, cream or icecream as a dessert.

Leftover Potential: This cake is best eaten on the day it is made, in fact, while there is still a hint of warmth to it. It doesn’t contain enough butter to keep it fresh for more than a day, or two at the most.

[Pursuivant]

with Finnish plums though its they're 1/2 plum 1/2 stone and about the size of your thumb...

[karen]

Thanks for all of the recipes. I finally got the last lid to POP yesterday morning. I had to reprocess one jar.

Final count: 3 x 314ml and 2 x 500ml plum jam. 8 x 314ml and 3 x 500 ml plum butter. I have a little of both in the fridge for our own immediate use. I'm planning to use some of the plum butter in the joulutorttu this year.

[raamv]

Yum Yum!! Those look good!!

[Cloudberry]

Thanks for all of the recipes. I finally got the last lid to POP yesterday morning. I had to reprocess one jar.

Final count: 3 x 314ml and 2 x 500ml plum jam. 8 x 314ml and 3 x 500 ml plum butter. I have a little of both in the fridge for our own immediate use. I'm planning to use some of the plum butter in the joulutorttu this year.

OMG that's impressive! well done!

with Finnish plums though its they're 1/2 plum 1/2 stone and about the size of your thumb...

Yeah, that recipe was using the larger type. Obviously you'd use more if you are using smaller plums. I picked some of the larger variety up the other day but they weren't very nice