Prepare for a peachy plum season
Get ready for plenty of sweet, tangy fruits with a recipe for panna cotta with plum coulis
Niagara growers expect a bumper crop of plums, peaches and nectarines over the next three months.
“This is the first year in probably the last five that we’ve had a goodsized crop,” says Matthew Ecker, sales and business development manager at Vineland Growers Cooperative in Jordan Station in Lincoln, Ont.
Look for tall clamshells of yellow plums in stores this week, Ecker says, and be sure to check supermarket flyers for promotions.
Early Goldens are the first yellow plum on the market, followed by the larger Shiro in August. Both derive from Japanese varieties, as does the bright red plum found in farmers markets.
Pointy blue plums, originally from Europe and prized for pies, crisps and jam, start in mid-August and round out the local plum season.
“There should be an Ontario plum on the shelf from now until the end of September,” Ecker says.
To ensure you have a plummy eating experience, don’t rush to eat yellow plums when you get home. Though mature, they’re picked firm with a greenish tinge. Leave on your counter for a few days and they’ll ripen to a sweet sunny yellow. Some have a red blush.
“When they’re yellow is the best time to eat them,” says Ecker, who’s enjoyed Early Goldens since he was a kid.
Within the next 10 years we should also be munching colourful plums crossed with apricots as orchards of pluots, plumcots and apriums, common in California, are established in Niagara.
“The advantage of growing these great-tasting plums here is our proximity to market,” he says. “Fruit from California sits on a truck for five to seven days, while Ontario fruit ripens on the tree.”
In other tender fruit news, Ecker says the first local peaches should be in stores July 27, with Harrow Diamond and Garnet Beauty leading the charge before freestone Red Haven and friends arrive.
Ontario nectarines are due in August as our fruitful summer continues.
Buy & Store
Ontario yellow, red and blue plums are available from July to October.
Look for firm fruit (not rock hard) with smooth skin.
Plums should yield to gentle pressure, especially at the end opposite the stem.
Avoid plums with shrivelled skin, bruises or brown spots.
If you buy yellow plums with a greenish tinge, leave on the counter out of direct sunlight until they turn bright yellow.
You can also ripen plums in a loosely-closed brown paper bag.
Refrigerate ripe plums and eat as soon as possible.
Prep
Rinse fruit just before using. Plums don’t need peeling. If you must, use a serrated peeler or throw in boiling water for 10 seconds, until peel loosens, then peel with a paring knife.
To cut, slice in half from top to bottom. Twist the two halves gently. If it’s freestone, the halves will separate easily.
To slice clingstone plums, cut in quarters from top to bottom and ease flesh away from pit with a paring knife or your finger.
To cook, add sugar to pitted plums and cook until tender, stirring occasionally. For a smooth sauce, purée in blender.
Serve
Enjoy yellow plums whole, or cut up for breakfast in a fruit salad or atop cereal, pancakes and waffles.
Plums are perfect for cobblers, crisps, pies, shortcakes, coffee cake and sorbet.
On a savoury note, make plum chutney or slice into a green salad with feta cheese and toasted nuts. Serve a cold yellow plum gazpacho or make a fruit sauce with onions and garlic for chicken, fish or pork.
Panna Cotta With Plum Coulis
Star Tested Spoon this tangy plum sauce over everything from yogurt to ice cream, cake to crepes as well as this silky, no-bake Italian custard. Refrigerate extra or freeze.
Adapted from the Ontario Tender Fruit Producers Marketing Board. 1 lb (450 g) ripe yellow Ontario plums, about 12 1/3 cup (75 mL) granulated sugar or to taste 1/2 cup (125 mL) orange juice Panna Cotta 1-1/2 envelopes unflavoured gelatin (4 tsp/40 mL) 1/4 cup (60 mL) cold water 11/2 cups (375 mL) 18% cream 1-1/2 cups (375 mL) low-fat milk 1/3 cup (75 mL) granulated sugar 1 tbsp (15 mL) almond liqueur or 1/4 tsp almond extract Vegetable oil to grease ramekins Garnish: mint sprigs and plum slices For coulis, cut plums in half, remove pits and coarsely chop. Add to large saucepan with sugar and orange juice; bring to boil on medium-high heat. Lower heat and simmer, stirring occasionally, until plums are soft. Cool to room temperature. Purée until smooth with immersion blender or in blender.
For panna cotta, place water in small dish and sprinkle gelatin over. Let sit 5 minutes to swell. Meanwhile, in medium saucepan add cream, milk and sugar. Place pan over medium heat and stir gently to fully dissolve sugar; do not boil. Remove from heat and add almond liqueur. Slowly stir gelatin into cream mixture until completely dissolved. Lightly grease 6 to 8 ramekins with oil. Divide cream evenly among them and refrigerate 3 hours, or until set.
To serve, run knife around edge of each ramekin and invert custard onto individual serving plates. Top with plum coulis and garnish with a mint sprig and a slice of fresh plum. Makes 6 to 8 servings.
To serve, run a knife around the inside edge of each ramekin. Invert panna cotta onto individual serving plates and top with plum coulis. Garnish each plate with a sprig of fresh mint and slice of fresh plum, if desired. Makes 6 to 8 servings. Cynthia David is a Toronto food/travel writer who blogs at cynthia-david.com.