This Season, Pick Plums
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Plums are in season from May to October and with their puckery-sweet flesh and tart skin, they offer unique and magical flavor. When purchasing plums, take home smooth-skinned, wrinkle-free plums without injuries or brown spots. If not perfectly ripe, they’ll continue to ripen on your kitchen counter. So savor summers best produce and try out some fresh plums!
Peach and Plum Crisp
- 5 cups sliced peaches
- 3 cups sliced plums
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon grated whole nutmeg
- Cooking spray
- 1 cup old-fashioned rolled oats
- ½ cup packed brown sugar
- 3.4 ounces all-purpose flour (about ¾ cup)
- ½ teaspoon salt
- ¼ cup butter, melted
- 4 cups vanilla low-fat ice cream
- Combine first 6 ingredients in a large bowl; let stand 15 minutes.
- Preheat oven to 400°F.
- Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.
- Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.
Serves 12. Each serving contains Calories 299, Fat 6 g, Protein 5.1 g, Carbohydrate 58.3 g, Fiber 3.4 g, Cholesterol 13 mg, Sodium 160 mg.
Easy Plum Jam
- 4½ cups chopped ripe red plums (about 8 medium)
- 1 cup sugar
- 1 cup water
- Combine plums, sugar, and water in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 50 minutes or until mixture begins to thicken, skimming foam from surface of mixture occasionally. Cool; pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill.
- Refrigerate jam in an airtight container for up to three weeks.
Yields 2 cups. Each 2 tablespoon serving contains Calories 68, Fat 0.3 g, Protein 0.3 g Carbohydrate 17.2 g, Fiber 0.5 g, Cholesterol 0.0 mg, Sodium 0.0 mg.
Roasted Pork with Plum Barbecue Sauce
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 garlic cloves, finely chopped
- ¼ cup packed brown sugar
- ¼ cup rice wine vinegar
- ¼ cup ketchup
- 2 tablespoons lower-sodium soy sauce
- 2 teaspoons dry mustard
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ⅛ teaspoon crushed red pepper
- 2 whole cloves
- 1½ pounds black plums, quartered and pitted
- 1 star anise
- 2 tablespoons canola oil
- 2 (1-pound) pork tenderloins, trimmed
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat. Add onion and garlic; sauté 5 minutes, stirring constantly.
- Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise.
- Preheat oven to 450°F.
- Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Sprinkle pork evenly with ½ teaspoon salt and ½ teaspoon black pepper. Add pork to pan; sauté 7 minutes, turning to brown on all sides.
- Transfer pork to a foil-lined jelly-roll pan; coat with ½ cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional ½ cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.
Serves 8. Each serving contains Calories 378, Fat 10.3 g, Protein 25.2 g, Carbohydrate 50.7 g, Fiber 4.7 g, Cholesterol 62 mg, Sodium 417 mg.
- 4 to 6 black plums (if they are large, use 4, if they are small use 6), sliced
- 3 tablespoons sugar
- ½ stick melted butter, plus extra for baking pan
- ¾ cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- 1 cup milk
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 2 eggs
- 1 pint vanilla ice cream, for serving
- Plums: In a small bowl, combine the plums and sugar and let sit at room temperature for at least 30 minutes.
- Cornbread: Preheat the oven to 350° F. Butter an 8-inch cast iron skillet or an 8 by 8-inch square baking pan.
- In a large mixing bowl, combine all of the dry ingredients. In another mixing bowl, combine all the wet ingredients and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Sprinkle the plums in an even layer over the top of the batter. Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool before cutting. Serve topped with vanilla ice cream.
Upside Down Plum Cake
- 6 tablespoons (¾ stick) unsalted butter, at room temperature, plus extra for greasing the dish
- 10 to 12 purple “prune” plums, cut in half and pitted
- 1¾ cups granulated sugar, divided
- 2 extra-large eggs, at room temperature
- ⅓ cup sour cream
- ½ teaspoon grated lemon zest
- ½ teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- Confectioners’ sugar
- Preheat the oven to 350°F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
- Combine 1 cup of the granulated sugar and ⅓ cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360° F on a candy thermometer. Swirl the pan but don’t stir. Pour evenly over the plums.
- Meanwhile, cream the 6 tablespoons of butter and the remaining ¾ cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
- Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners’ sugar.