Plums are one of the world’s most delightful fruits. They come in many varieties, and can range from mellow to tart. This versatile fruit is enjoyed by many cultures in both sweet and savory dishes. Here are some tasty examples!
Plum Cake
This cake is a modified version of Pflaumenkuchen, a classic German dessert. Enjoy!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup plus 1–2 tablespoons sugar (depending on sweetness of plums)
- 1/2 cup unsalted butter, softened
- 3 eggs
- 4–7 plums, pitted and halved
- 2 teaspoons lemon juice
- 1 teaspoon cinnamon
Directions
- Heat oven to 350° F. Mix flour, baking powder, and salt in a medium bowl. In a larger bowl, cream together butter and 1 cup sugar with an electric mixer until fluffy. Add the eggs, mixing after each egg. Add the dry ingredients, mixing until combined.
- Smooth batter into a greased 9-inch springform pan. Arrange the plums in a layer on top of the batter. Sprinkle the layer with lemon juice, cinnamon, and remaining sugar.
- Bake for 45–50 minutes until cake is golden. The cake is done if a toothpick inserted into the center of the cake comes out free of batter (but of course not plum juice). Cool on rack. If possible, leave the cake covered at room temperature overnight, because this cake is even better the second day.
Adapted from www.smittenkitchen.com
Liliana Fuchs
Chinese Plum Sauce
This plum sauce is a staple ingredient in many delicious Chinese dishes. This sauce would be perfect for dipping pot stickers or roasting a duck, as is traditional in China.
Ingredients
- 12 medium plums, pitted and cut into small chunks
- 5 cloves garlic, minced
- 1/2 cup red onion, minced
- 1 tablespoon ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon brown sugar
Directions
- Mix all ingredients in a medium saucepan.
- Cook on medium heat for 20 minutes, stirring occasionally.
- Blend well with an immersion blender. Add water to thin if desired. Store in the refrigerator up to two weeks or in the freezer up to six months.
Adapted from www.eatingrichly.com
Scallop and Plum Ceviche
Ceviche is popular in Latin America and the Caribbean. This ceviche dish uses lime juice to “cook” the scallops, making them safe to eat. The plum adds a sweet twist to this classic dish.
Ingredients
- 1/2 pound fresh scallops, chopped
- 1 plum, chopped
- 1 teaspoon basil, chopped
- 1 teaspoon mint, chopped
- 1 lime (juice and zest)
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
Directions
- In a nonreactive bowl, combine the scallops, plum, basil, mint, lime juice, and lime zest. Season with kosher salt and cayenne pepper. Let the mixture sit at room temperature for 15 minutes.
- Taste and adjust seasonings. Garnish with lime slices and serve. (Ceviche should be served at room temperature. Refrigerate if not serving immediately.)
Adapted from www.cooking.nytimes.com
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Mirabelle Plum Jam
Mirabelle plums are delicious yellow plums grown in France. Mirabelles are available in most countries, but due to trade laws, mirabelles are not available in the US. Try sweet mirabelle plums if you ever get the chance, but you can substitute plums available in your region for this recipe. Note: if using tart plums, add more sugar to taste.
Ingredients
- 1 pound mirabelle plums, halved and pitted
- 2/3 cup sugar
- 1 teaspoon lemon juice
Directions
- Place the mirabelles in a saucepan and cover with water. Cover the saucepan and cook over medium heat until the mirabelles are cooked through, about 8–10 minutes. (You should have about 2 cups.)
- Add the sugar and lemon juice and continue to cook the mirabelles over medium heat, stirring frequently, until the liquid looks syrupy. To check if the jam is done, turn the heat off, put a generous dab of jam on a chilled plate in the freezer, and wait a few minutes. If it wrinkles when you nudge it, the jam is ready. If using a thermometer, the jam will set at around 220º F.
- Remove the jam from heat and add lemon juice to taste. Scoop the jam into clean jars, cover, and refrigerate. The jam will keep in the refrigerator for at least two weeks.
Adapted from a David Lebovitz recipe
—Malary Bartholomew