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What do I do with Italian plums?

asked by YCM almost 2 years ago
14 answers 2247 views
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YCM
added almost 2 years ago

Sorry, I didn't realize I should expand on the question. I have a bunch of plums from my friend's trees. There are soooo many plums. I'm not so into canning and I've already made a galette, a crisp, plum cake.

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added almost 2 years ago

plum jam:
2 lbs. plums, pitted and cut in chunks, 3 c. sugar, 3/4 c. water. Simmer 20 min., or till plums are soft. Puree with immersion blender. Simmer till reaches gel stage. Cool slightly, put in freezer-safe containers, and freeze.
also -- plum upside-down cake....

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ATL
added almost 2 years ago

Plum chutney. I can't find my recipe, but you can google for a recipe. I know Martha Stewart has one. Delicious and unusual with poultry and game. Also with a bit of cream cheese on a cracker with cocktails.

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ATL
added almost 2 years ago

Forgot to say you can freeze or refrigerate or process in a hot water bath per standard directions.

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added almost 2 years ago

You can dry them

252503_2142188837733_1336583814_2609155_6193598_n
added almost 2 years ago

You should dry oven drying them, so that you can keep them on hand if you ever need to pair them with a nice pork dish or perhaps using them alongside a pan seared duck breast. I think the flavors will be more concentrated by oven drying them.

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added almost 2 years ago

Plum upside down cake (like a pineapple upside down cake, but with plums). Plum clafouti. THAT is to die for....

Wholefoods_user_icon
added almost 2 years ago

Italian plums are the base for almost all prunes. Oven-dry or dehydrate them for longer storage.

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added almost 2 years ago

I like RobertaJ's idea. I love to use Italian plums in tarts too.

Summer_2010_1048
added almost 2 years ago

I've made the the purple plum torte from the NY Times three times this summer and highly recommend if you're up for another cake recipe:

http://www.nytimes.com...

Junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 2 years ago

Plum Kuchen is also delicious.

Cimg0737
added almost 2 years ago

Have you checked out the recipes on this site from the plum contest? http://www.food52.com/contests... Lots of great recipes and many of them do not involve preserving. Plum soup anyone? I particularly love the late summer plum cake (I make it every year) and plum avocado summer salad.

Dsc_0048b
added almost 2 years ago

Mrs.Wheelbarrow's slivovitz! See today's Washington Post food section. http://projects.washingtonpost...

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added almost 2 years ago

I totally agree with everyone who is saying to dry them. Cut them into 1/8ths and dry them in the oven. They will bear almost no resemblance to prunes even though they are made from the same fruit, instead of being sticky and slimy they turn out chewy and bright tasting.
You can also clean, slice and freeze them for later, frozen plums aren't so good in things like smoothies, but are really good for baking and I've have a couple of really good plum sorbets as well as a brown sugar ice cream with a plum swirl that was exquisite. Or make a sauce with it and freeze that (my da does this with rhubarb sauces, but plum would be good too).