Plum Recipes

To make the dough mix for two 9-in pies, in medium bowl with fork, stir:

2 cups flour

1 tsp salt

Cut in:

¾ cup shortening

Sprinkle with:

5-6 Tbsp cold water

For filling:

4 pounds plums, halved and pitted

1 ½ cups sugar

6 Tbsp flour

½ tsp almond extract

4 Tbsp butter

1 egg white or milk

Preheat oven to 450 degrees F.  Use a 13 by 9 inch pan.  Use ¾ of dough and roll it to a 17 by 15 inch rectangle.  Fit in pan.  In a large bowl, mix plums, sugar, flour and almond extract.  Arrange plum mixture in pastry lining.  Dot with butter. Roll remaining pastry into 15 by 5 inch rectangle.  With pastry cutter, cut dough into 9 half-inch strips.  Place in lattice fashion on pie.  Brush pastry with egg white or milk.  Bake 45-50 minutes or until done.

2 (1 ¼ lb) pork tenderloins

1 tsp salt

½ tsp freshly ground pepper

2 Tbsp olive oil

½ large red onion, cut into ¼-inch slices

3 medium plums, quartered

3 Tbsp white or regular balsamic vinegar

3 Tbsp plum preserves

1 tsp fresh thyme leaves
 

Preheat oven to 400 degrees.  Sprinkle pork with salt and pepper.  Cook in hot oil in a large ovenproof skillet over high heat 3-4 minutes on each side or until browned.  Add onion and plums.  Bake 15 minutes or until a meat thermometer inserted into thickest portion registers 145 degrees.Transfer port, onion, and plums to a serving platter, reserving drippings in skillet.  Cover pork loosely with aluminum foil, and let stand 10 minutes. Meanwhile, stir vinegar and preserves into drippings; cook over medium-high heat, stirring constantly, 3-5 minutes or until slightly thickened.  Remove from heat, stir in thyme.  Pour over pork and plum mixture.

4 cups peaches

5 cups red plums

8 cups sugar

1 lemon, sliced thinly

Wash, peel, and pit fruit.  Combine all ingredients.  Boil (this is very thick).  Skim off foam and put in hot pint jars and seal, using proper jam canning methods and times.

½ cup butter, room temperature

2/3 cup sugar

4 eggs

1 tsp vanilla

1 cup flour

1 tsp baking powder

½ tsp cinnamon

1 ½ cups diced fresh plums, divided

Preheat oven to 375 degrees.  Beat butter and sugar in mixer bowl on medium speed until light and fluffy.  Add eggs and vanilla; beat until well blended. Mix flour, baking powder, and cinnamon in medium bowl.  Add to egg mixture; beat on low speed until smooth.  Fold in ¾ cup of the plums.  Spread batter in greased 9-inch round baking pan.  Top with remaining plums. Bake until top is lightly browned and center springs back when lightly tapped with finger, 30-35 minutes.  Cool on wire rack.  Serve warm or cold.  Sprinkle with confectioners’ sugar before serving.

¾ cup Wholegrain spelt flour

1 ½ cups Refined spelt pastry flour

1 tsp Baking powder

2/3 tsp Cinnamon powder

¾ cup Sugar

Pinch of salt

½ lb Butter, diced

1 Egg yolk

2 lb Plums

2 tbsp Almonds, toasted and ground

 
Place spelt flours, baking powder, cinnamon powder, sugar and salt in a mixing bowl. Add in diced butter and egg yolk. With a hand-held mixer, stir until well combined. Press 2/3 of the dough onto a 8 to 10-inch springform pan lined with parchment paper. Wrap the pan and the rest of dough separately with plastic film. Chill for 1 hour.

Meanwhile, wash and dry the plums. Cut them into halves and remove the stones. Preheat the oven to 350˚ F. Prick dough thoroughly with a fork. Sprinkle the ground almonds over, then place the plum halves, cut side up, onto the pan. Crumble the rest of dough on the top of the plums. Bake in the center of the hot oven for about 40 minutes until golden brown. Serve, dust with powdered sugar or with ice cream.

3 cups pears, peeled and ground

1 cup plums, pitted and ground

1 to 1 ¾ oz powdered fruit pectin

5 ½ cups sugar

In a kettle, combine pears and plums.  Stir in pectin.  Bring to a full rolling boil, stirring constantly.  Stir in sugar.  Return to a full boil 1 minute longer, stirring constantly.  Remove from heat.  Skim off foam.  Put into jars or freezer containers.  Cool to room temperature, about 1 hour.  Let stand overnight until set, then freeze or refrigerate.

1 cup sugar

½ cup firmly packed brown sugar

¾ cup oil

1 egg

1 tsp lemon zest

2 cups flour

1 tsp baking soda

¼ tsp salt

1 cup buttermilk

1 ½ cups pitted, chopped plums

Topping:

2 Tbsp sugar

2 Tbsp chopped pecans

¼ tsp cinnamon

In a mixing bowl, combine the sugars, oil, egg, and lemon zest; mix well.  Combine the flour, baking soda, and salt; add to sugar mixture alternately with buttermilk.  Stir in plums.  Pour into two greased 8 by 4 by 2 inch loaf pans. Combine topping ingredients; sprinkle over batter.  Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

Crust:

1 ¼ cups flour

2 Tbsp sugar

¼ tsp salt

½ cup chilled unsalted butter, cut into ½-inch pieces

3 Tbsp ice water

Topping:

1 ½ pounds plums, halved, pitted, each half cut into 6 slices

6 Tbsp sugar

½ tsp ginger

¼ tsp cinnamon

1 Tbsp flour

2 Tbsp unsalted butter, melted

1 egg, beaten (for glaze)

¼ cup apricot preserves

For crust:  Blend flour, sugar, and salt in processor.  Add butte and cut in using on/off turns until mixture resembles coarse meal.  Add 2 Tbsp water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry.  Gather dough into ball; flatten into disk.  Wrap dough in plastic and refrigerate at least 1 hour.
 

For topping:  Preheat oven to 400 degrees.  Toss plums, 4 Tbsp sugar, ginger and cinnamon in bowl.  Roll out dough on floured surface to 12 ½ - inch round.  Transfer to rimmed baking sheet.  Mix 1 Tbsp sugar and 1 Tbsp flour in small bowl; sprinkle over dough, leaving 2-inch plain border.  Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter.  Fold dough border in toward center.  Brush border with egg glaze; sprinkle with 1 Tbsp sugar.  Bake tart until plums are tender and crust is golden, about 45 minutes. Stir preserves in saucepan over low heat until melted.  Brush over plums.  Cool tart 1 hour on baking sheet.  Run long knife under tart to loosen.  Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.