Remove to a plate. for trying the recipe Reply. Please enter your username or email address. Whisk the honey, water, mahlab, and sea salt together until the honey is dissolved. We offer a 20% discount for groups of 20 or more: Susan Reply, Interesting post as when I lived in Germany there is a famous cake called Zwetschen Kuchen. And while prices have spiked in recently years, I feel well-invested in my baking future (and present) and added some vanilla bean powder, which is basically dried and pulverized beans. In place of the honey, you could use white or brown sugar. Get recipes and blog posts sent right to your Inbox! It’s turned into one of my go to COVID recipes. (They were great with the plums and yogurt!) Reply, Perfect timing! Roasted Fruit with Prosecco and Honey | Marcellina In Cucina I am envious of your bounty! I picked about 20 lbs of these lovely plums from a friend’s trees yesterday and was thinking about roasting then freezing them. Place plums, cut side down, on oiled grates; grill, uncovered, until lightly charred, about 3 minutes. Lay on a roasting tray and drizzle generously with honey. I got the base idea from my mother, who in the fall often tossed some prune-plums into her pressure-cooker applesauce. They were amazing. I don’t know about these as I haven’t ever processed them but there are instructions on this website for canning plums which perhaps will give you some guidance. Drizzle the honey over the plums and add the vanilla (or cinnamon stick), citrus slices, and wine. Combine 1 cup of water, 1/2 cup honey and 2 tbsp of vinegar in a heavy-bottomed jam pot or Dutch oven. Yum! Preheat the oven to 180°C/fan 160°C/Gas 4. This is the sort of thing we like to eat on top of our chia pudding. Reply, Here in Belgium they are called PrÃ©sident plums. Then I make big panfuls of oven-roasted apple chunks and little quartered plums, with a varying tableau of spices and flavorings. I would love to try this but it seems it isn’t available in the Western/Northern hemisphere. Like roasted fruit, I never really liked but these look so damn good so I may go to the market just for this. Reply, Any white wine (or rosÃ©, in fact) would work! Baked Rice Pudding (Riz au lait) with plum compote, Holiday Gift Idea! This was, hands down, the best tasting, fluffiest (?!?! Cook in the oven, uncovered, for 20 minutes, then add the plums, tucking them in … Put the plums in a baking dish that will fit them all in an even layer. It was bland so next try I experimented with a tablespoon of lavender. It’s my latest form of applesauce, good with any meal or at any time of day. Place halved plums in a 8x8-inch square baking pan, cut side up. 1/2 cup (packed) dark brown sugar 1/4 cup honey 4 tablespoons (1/2 stick) unsalted butter 6 large assorted ripe but firm plums (about 2 pounds), halved, pitted Crème Fraiche. But it’s gorgeous served at this time of year with slow braised brisket and gravy, kasha varnishkes, roasted root veg “tzimmes” and other Rosh Hashanah delights — more desserts featuring plums, apples and honey, of course. Good way to use it! Do you want a cake with a little bit of spice, a little bit of … I love plums with star anise and also loved them cooked with cardamom. If you want to include some raspberries, blueberries, or blackberries, add them close to the end of baking. The plums bake in the oven for about 15 minutes, until they’re just tender and juicy. Reply, Yes, but it’s a different flavor – however extract will work fine. Roast for about 12 to 14 minutes, or until the plums are cooked through and the honey starts to caramelize and glazes the plums. Dont know to many times where a persons favorite is for ever, if so nothing new will be tried or discovered with enthusiasm ! Thank you for responding. And while they’re not as tart as U.S. varieties (most of the tartness of plums is in their skins), they are reliably good, and flavorful, when baked or oven-roasted, as I often prepare them. We now more than ever live in a world where anyone can be on the attack mode! <3 Reply, Thanks so much for posting this as I bought too many plums recently and wondering what to do with them. The citrus flavors work well, but if I did this again, I would probably use 2 tablespoons Lillet and 2 tablespoons water or juice instead, to let the flavor of the plum come forward a little more. Divide plum halves among 6 plates. Reply, I used Lillet Blanc in place of the wine. The grape skins are a smidge thicker than the plums but maybe roast them a little longer? Allow to cool. Line a baking tray with a silpat or parchment. Crème Fraiche, Preheat oven to 475°F. Reply, Mine didn’t sink but stayed on top but as you can see in the photo in the post, when I used apricots they sunk into the center. Approximately how many people total (children, adults, chaperones, teachers, etc.) Put the plums in a baking dish that will fit them all in an even layer. I made a statement recently on social media that plums were my favorite fruit. 3. Plums begin by being casually drizzled with a combination of extra-virgin olive oil and honey. I was wondering if I could roast the grapes in place of the plums. But….I ended up tossing the soupy plums along with a tablespoon of vanilla-infused vodka (192 proof – yes, I live in Poland) into my ice-cream maker. Preheat the oven to 400 F (I used our toaster oven). Just read that the light dusting on the prunes is a good sign of freshness. If too “clean” that means they have been around a bit. Reply, Plums can go from perfect to too-cooked somewhat quickly, but the puree (or in your case “soupy” plums) makes a great base for ice cream or sorbet. Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; … 4 tablespoons (1/2 stick) unsalted butter for schools and other non-profit groups, however, we need to have a copy with maple syrup and toasted caraway seeds. Reply, our new plum tree, Reply, Ahhh perfect timing! It didn’t bother me as they both tasted great! Wangenheims FrÃ¼hzwetschge, very flavorful here in the mountains arrived last week Bake plums: Toss halved plums in butter, sugar and salt. Cook for 2 minutes, stirring constantly. Roast the plums for 15 minutes, or until barely tender and beginning to brown on the bottom. Some years ago I had some plums to use up and decided to make a clafoutis. I made a great Mirabelle chutney this year as I had plenty of last yearâs jam. He has replanted on his remaining acres but it will be a few years before we have some. Bake for 10-15 minutes until nuts are lightly browned. Very much looking forward to having this with the creme fraiche ice cream from The Perfect Scoop! (You may want to pluck those out before serving, unless you use powdered, so just a head's up.) Naturally, the cake tasted great anyway! Bonus: These freeze well and are a savior in the middle of winter when you're craving a taste of summer. And there’s also Jeff Morgenthaler’s Plum Sour cocktail, which uses a teaspoon of plum jam – and those soupy plums would work well if you fancy a cocktail! Together with Reine Claude, they are my favourite kind. The combination of honey and spices gives the plums a chutney-like appeal, while the onions add a silky texture. Reply. I’ve loved all the videos, and of course, your blog. all admissions and purchases. Bake until golden (about 20-25 minutes) and serve with yoghurt, ice-cream or custard. From their descriptions it is a very sour plum. The season is very short and if the green grocer is doing his job, they are marked prunes d’ente, which I always heard as DantÃ©’s prunes until I saw it in writing. Toss the plums with lemon juice in a large bowl; add sugar and toss once again. That is now a memory, today is the farmer’s market, and this will definitely be tonight’s activity. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. You will receive a link to create a new password via email. Stir first 3 ingredients in large ovenproof nonstick … Half each plum & remove the pit. There are a lot of plums out there. : ) Reply, This year I was inspired by the folks at World Spice Merchants Sprinkle with fresh thyme (optional) and serve, Your email address will not be published. I’ve made a tart with the ones we didn’t eat. I made this from the yield of my Italian plum tree and served it with a pork roast. 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