I love plum cake and I once made plum and apple with anise and vanilla jam. Delicious!
That jam combo sounds heavenly!
I'm from Germany. We traditionally use the plums to make "Pflaumenklösse". You can find an english recipe here: http://www.deliciousdays.com/archives/2006/10/29/zwetschgenknodel-the-last-days-of-summer/
Little dumplings! Love the look of that recipe- thank you!
do you own a dehydrator? if so, you can dry them to make prunes. Also, you can make plum cobbler filling in large batches and then freeze in quart Ziploc. Later, just throw into a pie, crisp, or cobbler and bake. We also like the filling mixed into oatmeal. Canning for a New Generation has good recipes for this and also Chinese plum sauce.
Hadn't thought of Chinese plum sauce- fun suggestion!
Agree with the Chinese plum sauce...a nice change from ketchup, and a homemade way to jazz up any Asian dish. Enjoy your plums!
Plum butter! Yummy and not too sweet. Look at german baking. They use A LOT of those kinds of plums in their baking.Wish I had me one of those trees! Enjoy!
I try to make this most years, its amazing, keeps for ever and delicious with cheese and clod meats.http://www.food.com/recipe/spiced-plum-chutney-193167
plum jam! i made pots and pots and pots of it when I was growing up. if you are feeling lazy, then just give them a wash and toss them into the pan with some water. dont worry about stoning them first - just catch the stones in a slotted spoon when the fruit is all cooked...
My oldest makes pots and pots of Plum Jam... I would love to say we preserve for the rest of the year - but he eats lashings of it as fast as he makes it. Life with a hungry teen!!! Here's his recipe: http://www.se7en.org.za/2010/02/05/pass-the-jam-in-se7en-steps
We had a german restaurant in upstate NY which had been in my husband's family since 1961. At this time of year we served "pflaumenmousse"- which was a plum sauce- delicious and very easy- Wash the plums, cut in 1/2 lengthwise- take out the stone, place in a pot, add a little water and sugar & cook until plums are soft- the juices usually thicken but if not thick enough you could thicken with cornstarch. It is really yummy as a side dish, over potato pancakes or with yogurt.
Italian Plums! They make the best BBQ Sauce. My family is now addicted to it and it uses A LOT of plums up! http://jennsgardeningspot.blogspot.com/2009/09/jenns-plumtastic-bbq-sauce.html
Oh I love those! I got a concussion in Germany decades ago while eating those plums and flirting with an Italian while on a bike tour through Bavaria... but that's another story (and another lifetime) and I lived to tell about it.There was a delicious plum tart I learned to make that Summer and I later would make it for my students, too. Bake off your favorite flaky pastry crust in a tart pan, fill the cooled crust with a thin layer your choice of custard/cream/jam, then arrange the halved plums (stone removed) in a circular fashion, alternating the deep purple skins sides up with the brilliant green of the flesh. How wonderful to have a tree full of those lovelies right in your own backyard! ENJOY xoxo p.s. Don't eat too many in one sitting, though ;)
Oh looks awesome. Remember my parents planted a small one a year. But it only stayed some few years before they took it down again. I guess you really have to have patience before you get a good crop. I feel pretty jeallous of your tree now anyway;)Remember tasting baked plums with some ice. That was really delicious!
I once made Ysolda's plum cake, and it was outstanding. I had too many plums and used them all anyway, so my cake never really set. haha I wouldn't over do the plums. http://ysolda.com/blog/2009/08/06/plum-cake
Beautiful plums! I am so jealous. I made a plum cobbler recently and it was one of the best things I've ever eaten. Here's a link to the recipe: http://www.blueeyedbakers.com/home/2011/8/2/summer-plum-cobbler.html
Mmm... those looks so good! We were given some plums this year from a friend, and besides eating them by the pounds, we still had some left. So I made plum fruit leather from The River Cottage Book. It turned out really good and it's really easy to make. Here's a post I wrote last week about our Plum Fruit Leather. Maybe you'll like it too.http://naturallyfundays.wordpress.com/2013/08/29/a-week-of-making-fruit-leather/I'm wondering if it would be good to freeze the same plum pulp for a sauce or something... I'm still thinking while we've gotten an offer for more plums. So good! Enjoy.
A plum cobbler...so delicious!