RECIPE: Balsamic Plums and Mozzarella

Difficulty Level: Easy

1 large ball buffalo mozzarella, sliced into 1/4-inch thick rounds

4 ripe plums, pitted and quartered
1 1/2 cup balsamic vinegar
1/2 cup fresh mint, chopped optional
1/4 cup pine nuts, toasted optional

1.Put vinegar in a medium saucepan and bring to a boil over medium heat. Adjust heat to low and simmer until it is reduced nearly three-quarters in volume and thickened to a syrup. About 15 minutes.

2.Add plums to syrup turning gently to coat and continue to cook for another 4-7 minutes more. Turn off heat and let cool.

3.Meanwhile assemble mozzarella slices on platter, allowing to overlap slightly and season with salt and pepper to taste. With a fork, remove plums from syrup and place atop cheese, then top with the remaining syrup, pine nuts and mint.

RECIPE: Stone Fruit Compote

 Difficulty Level: Easy
 Yield: 1 1/3 cups
 *Consider enjoying this chunky fruit spread on toast with ricotta or spoon it over yogurt.

 Ingredients:

 2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines & plums, about 3/4 lb. total (leave skins on)
 2 Tbs. honey
 Coarse salt (a pinch!)
 1 wide strip lemon zest
 1 small cinnamon stick
 2-3 Tbs. water

 Instructions:

 1. In a small saucepan, combine fruit, honey, pinch of salt, lemon zest, cinnamon stick & water.
 2. Cook over medium-high heat, stirring occasionally, until fruit is soft, 8-12 minutes.
 3. Transfer to a pint-size jar & let cool. (Remove cinnamon stick)

 *To store: tighten lid on jar & refrigerate for up to 2 weeks

RECIPE: Plum Tarts with Honey & Black Pepper

Difficulty Level: Easy

 Servings: 6

 Time: 10 minutes active, 40 minutes total

 

 Ingredients:

 1 sheet frozen puff pastry, thawed according to package directions

 1 pound plums, apricots or peaches (or a combination), pitted and cut into 1/2-inch wedges

 1/4 cup sugar

 Freshly ground black pepper

 Flaky sea salt

 

 Instructions:

 1. Preheat oven to 425°. Cut pastry into 6 four-inch squares. Place on a parchment-lined baking sheet, and prick all over with a fork (to keep from puffing up during baking).

 2. Top with fruit wedges, leaving a 1/2-inch border. Sprinkle with sugar; season with a few grinds of pepper.

 3. Bake tarts, rotating pan halfway through until edges of pastry are puffed and golden brown, 25-30 minutes. Drizzle with honey and sprinkle with salt just before serving.

 *Tarts can be baked 4 hours ahead. Keep at room temperature.

 

 

RECIPE: Beet, Plum & Ricotta Salad

 Difficulty Level: Easy

 Time: 30 minutes

 Servings: 4

 

 Ingredients:

 3 medium beets (red or golden variety), trimmed, scrubbed & quartered

 2-3 medium plums (I used red plums), pitted & cut into thin wedges
 1/2 cup fresh ricotta (Fairway's cheese counter offers a delicious one made in West Haven, CT)
 3 tsp. champagne vinegar
 3 Tbs. olive oil
 1/2 tsp. coarse salt
 Freshly ground black pepper
 1/2 cup fresh basil leaves, torn

 Instructions:

 1. Place beets in a steamer basket inside a saucepan filled with 2 inches of simmering water. Cover and steam until beets are tender when pierced with a sharp knife, about 20 minutes.

 2. Let beets cool, then use paper towels to rub off the skins. The skins will slide off easily. Slice beets into smaller wedges.

 3. Arrange beets, plums and ricotta on a large plate/platter. Drizzle with vinegar & oil, and season with salt & pepper. Top with basil leaves, and serve immediately.

 

 

RECIPE: Plum Butter

Difficulty level: Easy

10 plums, sliced

1 cup water

granulated sugar

cinnamon stick

whole cloves

ground nutmeg

 

1. Place plums and water in a medium stainless steel or enamel saucepan.  Bring to a full boil over high heat, cover, reduce heat and simmer for 20 minutes or until plums are tender, stirring occasionally. 

2. Place plum mixture in a food processor or blender and process until almost smooth.  Measure and return to saucepan.  For each 1 cup of plums, add 1-1 1/4 cups of sugar.  Tie cinnamon and cloves in a spice bag and add to saucepan. 

3. Return plum mixture to a boil, reduce heat and boil gently, uncovered, until mixture is very thick, stirring frequently. 

4. Discard spice bag; stir in nutmeg (if using). 

5. Ladle into hot jars and process for 10 minutes (if canning)

Makes about 3 cups

 

Submitted by Sarah Marder

RECIPE: Plum Torte

Adapted from The New Elegant But Easy Cookbook by Marian Burros

Difficulty level: Intermediate

Ingredients

1	stick (8 T.) unsalted butter, room temperature
¾	cup sugar
1	cup unbleached all-purpose flour, sifted
1	teaspoon baking powder
2	eggs
12	Plums, pitted and cut in half (Italian or purple plums are best)

Pinch of Kosher salt

Topping:

1	teaspoon cinnamon
2	tablespoon sugar

Instructions

1. Preheat oven to 350ºF. Prepare a 9 or 10″ springform pan and set aside.
2. Cream the butter and sugar in a mixing bowl until pale and fluffy. Add the flour, baking powder, eggs and salt and mix on low speed. Once flour is incorporated increase speed to medium and mix well.
3. Spoon the batter into the baking pan. Arrange the plum halves skin side down in the batter. Mix the cinnamon and sugar together in a small bowl and sprinkle it over the top of the plums.
4. Bake for 45-50 minutes, or until cake test inserted in the center comes out clean. Remove from oven and allow to cool before removing from pan and serving.

Submitted by Erin Hotchkiss

RECIPE: Plum Upside-Down Cake

Difficulty level: Easy!

•12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

•1 cup packed golden brown sugar

•1 tablespoon honey

•6 large plums, halved, pitted, each half cut into 6 wedges

•1 1/2 cups all purpose flour

•2 teaspoons baking powder

•1/2 teaspoon ground cinnamon

•1/4 teaspoon salt

•1 cup sugar

•2 large eggs

•1/2 teaspoon vanilla extract

•1/4 teaspoon almond extract

•1/2 cup milk

Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce.

Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended.

Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 45 minutes. Transfer to rack; cool in pan 30 minutes.

Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream.

Submitted by Sarah Marder

RECIPE: Plum Nectarine Buckle

Ingredients: 

6 tablespoons unsalted butter, melted

1 1/2 cups all-purpose flour

1 cup plus 2 tablespoons sugar

1 1/2 teaspoons baking powder

1/8 teaspoon ground allspice

Salt

1 large egg

2/3 cup whole milk

1 teaspoon pure vanilla extract

3/4 pound plums, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)

3/4 pound nectarines, halved, pitted, and cut into 1/2-inch-thick wedges (2 cups)

1 tablespoon fresh lemon juice

Directions:

Preheat oven to 350 degrees. Brush a 9-inch square cake pan or 10-inch cast iron skillet with 2 tablespoons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside.

Whisk together egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into buttered pan.

Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping. Bake until a cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack 1 hour before serving.

For the Topping: 

6 tablespoons unsalted butter, softened

1/4 cup packed light-brown sugar

1/4 teaspoon finely grated orange zest

1 cup all-purpose flour

Pinch of salt

Put butter and brown sugar, and orange zest if desired, in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy. Stir in flour and salt. Work mixture through fingers until it forms coarse crumbs ranging in size from peas to gum balls.

RECIPE: Plum Ginger BBQ Sauce

4 black plums (about 3/4 pound), cut into 1-inch chunks

1 tablespoon finely grated peeled fresh gingerroot

1 garlic clove, chopped

3 tablespoons hoisin sauce

2 tablespoons firmly packed brown sugar

2 tablespoons water

1 tablespoon soy sauce

1 star anise or 1/4 teaspoon anise seeds

1 tablespoon cider vinegar

2 scallions, chopped

In a saucepan simmer all ingredients except vinegar and scallions, covered, stirring occasionally, until plums are falling apart, about 20 minutes. Add vinegar and simmer, uncovered, stirring frequently, until sauce is consistency of ketchup, about 10 minutes. Discard star anise or anise seeds and stir in scallions.

RECIPE: Easy Plum Preserves

Ingredients:

2 lbs plums (seeded, rough chop)

1/2 C sugar (or to taste)

1/2 C port wine or canton ginger liquor (or water)

Cinnamon stick (optional)

Combine ingredients in a non reactive heavy saucepan. Simmer uncovered and stir occasionally. Stir more often at the end to prevent sticking and burning. Takes about an hour depending on your desired consistency. Remove cinnamon stick and cool before storing or serving.

RECIPE: Plum Refrigerator Jam

Adapted from America’s Test Kitchen Family Cookbook

Ingredients:

1 pound plums (2– 2½ cups pitted and sliced very thin)

¾ cup sugar

2 Tbsps. fresh lemon juice

Procedure:

1. Set a small plate or bowl in the freezer.

2. Simmer the plums, sugar, and lemon juice in a 12-inch skillet (non-stick if you have one) over medium heat until the mixture begins to look syrupy, about 10 minutes (if the plums are juicy,

could be a bit longer.)

3. Remove the skillet from the heat and spoon ½ teaspoon of the fruit mixture onto the plate that was in the freezer. Let sit for 30 seconds. Tip the plate to one side; the jam should move only slightly. If the mixture is too fluid and runs to the side of the plate, return the skillet to the heat and continue to cook until the mixture looks thicker – test again after 3-4 minutes. The total cooking time will depend on how juicy the fruit is.

4. Once jam is desired consistency, cool to room temperature. The jam can be refrigerated in an airtight container for 2 weeks.

NOTES: Plums may be peeled if you prefer. To make Peach Refrigerator Jam, use 1 lb. peeled peaches, sliced very thin.

Submitted by Lisa Bretherick