Posts Tagged ‘plum recipes’

Plum recipes

Posted on: April 7th, 2009 by admin 4 Comments

Seeing as these beauties are in season down under, we thought we’d pass on a few tasty recipes that use plums. A delicious Plum crumble and a Chinese plum sauce.

Plum Crumble

  • 1 2/3 c plain flour
  • 1/2 c almond meal
  • 3/4 c caster sugar
  • 1/4 c dark brown sugar
  • 1/2 tsp cinnamon
  • 120g (1/2 c) melted butter
  • 1kg (2 lb) plums (any kind will do, sugar plums or mirabelle’s will be delicious)

Preheat the oven to 190C (375ºF).

In a bowl, whisk flour, almond meal, 1/2 c of the caster sugar and all the brown, and spices. Slowly drizzle in the melted butter and mix with a fork until it forms small crumbs. Pit and quarter 1kg of sugar plums and toss in a bowl with the rest of the sugar (1/4 c). Spoon the plums into buttered individual oven-proof moulds, or one big oven dish and sprinkle the crumble evenly on top.

Bake for 30 minutes until the fruit is bubbling and the crumble is crisp. You can also make the crumble the way we did previously (for rhubarb and apple). Crumbles are really easy and forgiving, so mix and match and enjoy. This one is particularly good served with creme fraiche mixed with cinnamon.

Chinese plum sauce

  • 8 c plums (any kind- sour plums can be great), pitted and halved (about 3 pounds, 1.5 k)
  • 1 c onion, chopped
  • 1 c water
  • 1 tsp fresh ginger, minced
  • 1 clove garlic, minced
  • 3/4 c sugar
  • 1/2 c rice or cider vinegar
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cloves
  • 1/4 c fish sauce (optional)

In a large heavy saucepan, bring plums, onions, water, ginger and garlic to the boil over medium heat. Cover and reduce the heat to low and simmer, stirring occasionally, until the plums and onions are very tender, about 30 minutes.

Press through a food mill or sieve and return to a clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves. Bring to the boil, stirring, then reduce the heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.

Fill and seal steralized jars. Makes about 4 cups.

Recipes are eatpress’ own – I can’t remember where my plum sauce recipe is originally from.  If you recognise it let me know, we’ve tweaked it a lot over the years.