Northwest Arkansas Democrat-Gazette
Plum tasty
Though not the most popular stone fruit, the colorful orbs have plenty to offer
When it comes to stone fruits, it seems peaches and cherries get all the attention.
Perhaps the plum’s dehydrated cousin is to blame, because, after all, prunes do have certain connotations associated with their consumption. (For the record, all prunes are plums, but not all plums are prunes.)
But fresh plums and dried plums are completely different fruits in terms of flavor.
Fresh plums are juicy, refreshingly sweet and a little bit tart — especially if you eat them unpeeled. Dried plums, on the other hand, are sweeter, with a heavier flavor.
Fresh plums are available from May to October. Though plum trees can be grown almost everywhere in America, California, Idaho, Michigan, Oregon and Washington produce most of the U.S. crop.
Plums fall into two basic categories: European and Japanese. Prune plums are almost exclusively of the European variety, as Japanese plums are generally not suitable for drying. The plum is believed to be one of the earliest fruit trees cultivated/domesticated, with European plums tracing to the Caucasus mountains near the Caspian sea at least 2,000 years ago. Japanese plums were cultivated in China for several thousand years before spreading to Japan a few hundred years ago.
Plums range in size from as small as a walnut to as large as a billiard ball, and in skin colors including yellow, green, blue, pink and even deep blackish purple. The flesh can be amber, green, golden or crimson.
There are dozens of plum varieties, although most grocery store shoppers are likely to encounter just a couple — most notably red plums and black plums.
We’re particularly fond of the scarlet-fleshed blackskinned plums, but feel free to use any variety in the following recipes.
Spiced rum enhances the flavor of ripe plums in this jam. Plums have ample pectin, so no additional pectin is needed in this recipe. Just be sure to cook the mixture to the jelling point.
Plum Rum Jam
2 ½ pounds plums, pitted and
diced, but not peeled
2 cups granulated sugar 3 tablespoons bottled lemon
juice
2 tablespoons spiced rum
In a wide, large pot, combine the diced plums, sugar and lemon juice. Toss to combine; cover and let macerate for 30 minutes to 12 hours (or refrigerate in an airtight container for several days).
Prepare jars and lids for water-bath canning. For detailed, step-by-step instructions on preparing a boiling water canner, canning jars and lids, visit tinyurl.com/mnq9tsv.
Bring the plum mixture to a boil over medium-high heat, stirring often. Boil hard, stirring often, until mixture reaches jelling point — 220 degrees on a candy thermometer at sea level — this could take as long as 30 minutes. If you don’t have a thermometer, remove the pot from the heat, the mixture should sheet off the spoon. To test the mixture, pour a teaspoon or so onto a chilled plate and place it in the freezer for 2 minutes. After 2 minutes, nudge the mixture with your finger, if it wrinkles it’s ready.
Let the hot mixture stand 5 minutes, then carefully stir in the rum. The mixture may sputter.
Ladle jam into the prepared jars, leaving ¼-inch headspace. Wipe rims clean with a damp cloth. Center lids on rims. Screw on bands until finger-tip tight. (Finger-tip tight is only as tight as you can get it using just your fingertips.) Place jars in canner, add water to cover jars by 1-inch and process for 10 minutes. Remove jars to towel-lined counter and let stand undisturbed 12 to 24 hours.
Test seals by pressing the center of each lid. If it flexes, the lid did not seal. Refrigerate any unsealed jars immediately. Sealed jars will keep in a cool, dark place for up to 18 months.
Makes about 5 half-pints.
Cinnamon-Roasted Plums With French Toast
4 plums, halved and pitted 2 tablespoons brown sugar 1 teaspoon ground cinnamon 2 tablespoons butter, cut into 4
pieces
4 eggs
¼ cup milk
Pinch salt
8 slices day-old bread Maple syrup, honey or confectioners’ sugar, for serving
Plain or vanilla yogurt, for
serving
Heat oven to 350 degrees. Line a rimmed baking sheet with foil. Arrange plums, cut side up on baking sheet.
In a small bowl, mix sugar
Plum Sorbet
and cinnamon. Sprinkle mixture over plums. Top each plum half with a dot of butter. Roast 15 to 20 minutes, or until softened.
Whisk the eggs, milk and salt. Dip bread, making sure to coat both sides, in egg-milk mixture. Heat a knob of butter in a large skillet and swirl to coat. Add bread and cook 3 to 4 minutes on each side, or until well browned. You may need to do this in batches depending on the size of the skillet and bread. Serve immediately with warm plums and some maple syrup, honey or confectioners’ sugar and a dollop of yogurt.
Makes 4 servings.
Recipe adapted from Harvest: 180 Recipes Through the Seasons
curated and illustrated by Emilie Guelpa (Hardie Grant)
This German-style plum cake is a late summer/early fall staple. It combines moist cake, fresh plums and a streusel topping.
Pflaumenkuchen (Plum Cake)
1 ¼ cups all-purpose flour
¼ cup almond meal/flour 2 teaspoons baking powder ¼ teaspoon salt
½ cup vegetable oil
½ cup sour cream
1 tablespoon freshly grated orange zest (I use a Microplane-brand zester) ¼ cup freshly squeezed orange juice (can substitute 2 tablespoons orange liqueur for half of the juice)
1 egg
1 teaspoon vanilla extract
1 cup granulated sugar About 4 fresh plums, halved, pitted and cut lengthwise into eighths
Topping:
¼ cup all-purpose flour
¼ cup almond meal/flour 1 teaspoon ground cinnamon ¼ cup brown sugar 4 tablespoons butter, cut into
small cubes
Heat oven to 350 degrees. Line the bottom of an 8- or 10-inch springform pan with parchment paper. Coat sides with butter. Set aside.
In a large bowl, combine the flour, almond meal, baking powder and salt.
In a medium bowl, whisk together the oil, sour cream, orange zest and juice, orange liqueur (if using), egg and vanilla. Mix in sugar. Add wet mixture to dry, whisking just until no white streaks remain. Pour batter into the prepared pan. Arrange plums in a spoke pattern on top of batter.
In a small bowl, combine flour, almond meal, cinnamon and brown sugar. Using your fingers, rub in butter.
Sprinkle mixture over plums. Bake on center rack until a wooden pick inserted near the center comes out clean. Baking time will vary depending on the size of the pan. Our 8-inch cake took about 1 hour 15 minutes. Recipe adapted from wiveswithknives.net
For this recipe you’ll want very ripe, juicy plums. This sauce is delicious with chicken or pork. We especially enjoyed it as an appetizer poured over a block of cream cheese served with crackers.
Plum Chipotle Sauce
15 to 20 large very ripe plums,
pitted
1 tablespoon bottled lemon
juice
4 cloves garlic, peeled and
pressed or minced
1 medium onion, diced 3 tablespoons chopped chipotle pepper in adobo, more or less to taste
6 cups granulated sugar
½ cup apple cider vinegar 7 teaspoons fine salt
Using a food mill, conical strainer or your hands and a colander set over a large bowl, extract the juice from the plums to make 8 cups thick juice. Discard spent pulp and skin. Stir in the lemon juice.
In a medium saucepan, combine ¾ cup of the plum juice, the garlic and onion. Bring to a boil, reduce heat and simmer until onion is tender and translucent.
In a large saucepan, combine the simmered onion mixture, the remaining juice, the chipotle, sugar, vinegar and salt. Stir well to combine. Bring to a boil over medium heat, stirring to dissolve sugar, then reduce heat and simmer for 1 ½ hours, stirring occasionally to prevent scorching. Skim off foam as necessary.
Meanwhile, prepare jars and lids for water-bath canning. For detailed, step-by-step instructions on preparing a boiling water canner, canning jars and lids, visit tinyurl.com/ mnq9tsv.
Ladle sauce into the prepared jars, leaving ¼-inch headspace. Wipe rims clean with a damp cloth. Center lids on rims. Screw on bands until finger-tip tight. (Finger-tip tight is only as tight as you can get it using just your fingertips with the jar sitting on the counter.) Place jars in canner, add water to cover jars by 1-inch and process 15 minutes. Remove jars to towel-lined counter and let stand undisturbed 12 to 24 hours.
Test seals by pressing the center of each lid. If it flexes, the lid did not seal. Refrigerate any unsealed jars immediately. Sealed jars will keep in a cool, dark place for up to 18 months.
Makes about 4 pints.
Plum Sorbet
1 ½ pounds ripe plums, halved
and pitted
1 teaspoon lemon juice ¾ cup PLUS 2 tablespoons
granulated sugar ¼ teaspoon almond extract 2 teaspoons brandy, creme de
cassis OR kirsch, optional
Cut plums into ½-inch pieces. Place chopped plums in a medium saucepan. Sprinkle with lemon juice and ¼ cup water. Bring to a boil, reduce heat and simmer 15 minutes, stirring often, or until fruit is very soft.
Transfer mixture to a food processor and puree until smooth. You should have roughly 2⅓ cups puree.
In a small saucepan, combine the sugar and ½ cup water. Bring to a boil, stirring to dissolve sugar.
Combine plum puree, sugar syrup, almond extract and brandy (if using) in a large pitcher or bowl, cover and refrigerate 8 to 24 hours.
Freeze in an ice-cream maker, according to manufacturer instructions. Transfer to a freezer container and freeze for at least 4 hours before serving.
Makes 1 generous quart. Recipe adapted from Japanese Farm Food by Nancy Singleton Hachisu Almond and plum come together in these tea cakes.
Plum Tea Cakes
¾ cup all-purpose flour
¼ cup almond flour/meal ½ teaspoon baking powder ¼ teaspoon baking soda
¼ cup salted butter, softened ¾ cup granulated sugar
1 egg
¼ teaspoon almond extract ½ cup buttermilk
4 to 6 plums, pitted and cut into
eighths Confectioners’ sugar
Heat oven to 350 degrees. Butter and lightly flour 6 (4-inch) cake pans. Or use disposable paper baking pans.
In a medium bowl, whisk together the flour, almond flour, baking powder and baking soda.
In a separate bowl, beat butter and sugar until light and fluffy. Beat in egg and almond extract. Add flour mixture in two additions, alternating with buttermilk; mixing just until no dry streaks remain.
Divide batter among the 6 pans. Top batter with sliced plums. Bake 20 to 25 minutes or until lightly browned and springy to the touch.
Cool completely. Dust with confectioners’ sugar just before serving.
Makes 6 tea cakes.
Recipe adapted from Eats: Enjoy All the Seconds — 135 Colourful Recipes to Savour & Save by Mary Rolph Lamontagne