What do I do with Italian plums?

  • Posted by: YCM
  • September 8, 2012
  • 12942 views
  • 14 Comments

14 Comments

Ophelia September 12, 2012
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).
 
healthierkitchen September 12, 2012
Mrs.Wheelbarrow's slivovitz! See today's Washington Post food section. http://projects.washingtonpost.com/recipes/2012/09/12/slivovitz/printer/
 
cookinginvictoria September 10, 2012
Have you checked out the recipes on this site from the plum contest? http://www.food52.com/contests/167_your_best_recipe_for_plums 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.
 
ChefJune September 10, 2012
Plum Kuchen is also delicious.
 
Midge September 10, 2012
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/2005/09/21/dining/216frex.html
 
MaddyBelle September 9, 2012
I like RobertaJ's idea. I love to use Italian plums in tarts too.
 
Italian plums are the base for almost all prunes. Oven-dry or dehydrate them for longer storage.
 
RobertaJ September 9, 2012
Plum upside down cake (like a pineapple upside down cake, but with plums). Plum clafouti. THAT is to die for....
 
James D. September 8, 2012
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.
 
jsdunbar September 8, 2012
You can dry them
 
ATL September 8, 2012
Forgot to say you can freeze or refrigerate or process in a hot water bath per standard directions.
 
ATL September 8, 2012
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.
 
louisez September 8, 2012
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....
 
YCM September 8, 2012
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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