Kitchen Garden Forum

Does anyone have any plum recipes please? I am snowed under by plums. So far they have been made into jam, chutnies, cobblers, pies, crumbles and I am running out of idea. I like the idea of a plum loaf, a bit like a Soreen. Any idea please? Thanks

Chinese five spice plum sauce.

1 tablespoon neutral oil, such as grapeseed or canola
1 large clove garlic, peeled and chopped
1 pound Italian plums, rinsed, pitted, and cut into large chunks
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon ginger preserves or ginger spread
1/2 teaspoon Chinese five-spice powder

Preparation:

Heat the oil in a small or medium saucepan. Add the garlic and saute for about 30 seconds.

Add the plums, soy sauce, vinegar, preserves, and five-spice powder. Simmer, stirring occasionally, until plums soften and begin to disintegrate, about 10 minutes. Mash any remaining large pieces of plum with a spoon, stir and serve warm or at room temperature.

Variation: If you prefer a smooth sauce to a chunky one, puree the finished sauce with an immersion or regular blender.

Fruit leathers, a healthy snack kids love -

http://www.greenfootsteps.com/fruit-leather-recipe.html

NB

A useful recipe.

Like Lizzie we have a branch-breaking crop of plums this year. Also, we love plum sauce. However, this seems too great a quantity of sauce to use at one go. Do you bottle yours for storage? How long does it keep? What is the best method? I see you specify Italian plums; we have Marjorie's Seedling - would these be an acceptable substitute?

Our plum crop has actually broken the leading trunk of our Marjorie's Seedling plum tree. Our other plums and greengages were loaded too. We have been stewing and freezing plums for adding to crumbles, yoghurt, porridge etc during the rest of the year and as our plums tend to crop biennially for next year too

Yes Alan, any plums really just bear in mind colour of plum will affect colour of sauce, but it's the flavour that's more important. It usually gets eaten pretty quickly but as there is not much vinegar I don't think it would keep for a very long time.

I too have been inundated by plums and apart from eating them by the bushel (choped with yoghurt and all bran is good for breakfast), I've been making Plum Tabouleh

Bulgar wheat
Lots and lots of chopped mint
Chopped parsley (I don't add this, hate the stuff)
A couple of spring onions
As many plums as you can fit in the bowl
Lemon juice
Splash of olive oil

It's scrumptious

Hi Chantal. Some oriental plum sauce perhaps?

http://cookeatshare.com/recipes/orienta ... uce-371550