PLUM CLAFOUTIS
Make the fresh fruit the star by putting it front-and-center in my Plum Clafoutis recipe!
Provided by Gemma Stafford
Categories Dessert
Time 1h30m
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F (180°C) then butter a cast 9 inch cast iron skillet, set aside.
- Cut the plums in half, working around the pit to remove it. Toss the plums with 1/3 cup of the sugar.
- Once the plums have been coated in sugar, arrange them evenly in the skillet cut side up.
- In a medium bowl, whisk the eggs, the remaining 1/3 cup sugar, flour, and salt. Lastly, add in the milk and vanilla and whisk until a batter is formed.
- Pour the batter over the plums into the cast iron pan.
- Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown.
- Remove from the oven and allow to cool for just 10 minutes. Dust with powders sugar and serve. Note: Clafoutis will deflate over time so best to serve it fresh from the oven.
- Cover and store leftover clafoutis in an airtight container in the fridge for up to 24 hours.
PLUM TARTS
Categories Food Processor Dairy Fruit Dessert Bake Plum Fall Summer Party Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 tarts (serving 12)
Number Of Ingredients 15
Steps:
- Make dough:
- Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add yolks and process just until incorporated and mixture begins to clump.
- Turn mixture out onto a work surface and divide into 4 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather together 2 portions of dough and form into a ball; make another ball with other 2 portions.
- Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on bottom and up sides (about 1/8 inch above rim). Chill 30 minutes, or until firm.
- Make filling while shells chill:
- Stir together sugar and cornstarch in a large bowl. Add plums and lemon juice and toss to coat. Let stand, stirring occasionally, 30 minutes, or until juicy.
- Assemble and bake tarts:
- Preheat oven to 425°F.
- Arrange plum halves, skin sides down, in tart shells, overlapping in a rosette pattern (see photo, opposite). Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts. Pour all juices from bowl over plums.
- Bake tarts in middle of oven 15 minutes, then reduce temperature to 375°F. Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more. Brush warm juices in tart over plums. (Juices will continue to thicken as tarts cool.) Cool tarts completely in pans on a rack.
PLUM CLAFOUTI
A family favourite that fills the house with a cinnamon aroma. A delicious plum dessert, dusted with icing sugar!
Provided by GibsonsGirl
Categories World Cuisine Recipes European French
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
- Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
- Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 34.9 g, Cholesterol 73 mg, Fat 3.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 62.7 mg, Sugar 25 g
PLUM CAKE
This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-2-inch or a 9-inch cake pan and line bottom with a round of parchment. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
- Using an electric mixer, beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. Beat in half the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
- Spread batter into pan and smooth top with a knife. In a bowl, toss plums with 2 tablespoons flour and sprinkle over batter.
- Bake until cake is golden, about 30 minutes; loosely tent with foil and bake until cake pulls away from side of pan and a cake tester inserted in center comes out clean, about 35 minutes more. Let cake cool completely in pan. Run knife around cake edge and remove cake from pan. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 314 g, Fat 16 g, Protein 5 g
FRESH PLUM FLAN
I make this often, especially in the fall as you can use any fruit you like - apples peaches pears! I have also used canned plums (2 - 14oz cans, must drain thoroughly) Recipe taken from Anne Lindsay's Light Kitchen cookbook.
Provided by Elly in Canada
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Cream together sugar, butter.
- Beat in eggs, beat well.
- Combine flour, baking powder and rind.
- Beat into egg mixture alternately with milk, making 3 additions of flour and 2 of milk.
- Put batter into greased 10 inch springform pan or a 9 inch square baking dish.
- Arrange plums, cut side down, in circles on top, gently press into batter.
- Combine topping- sugar and cinnamon, sprinkle over fruit.
- Bake in 350 degree (180 C) oven 45-55 minutes.
EASY PLUM FLAN
Steps:
- Preheat oven to 350' F and lightly butter a 9" heavy pie plate. (I use a Pyrex glass pie plate)
- In blender add eggs, milk, sugar, vanilla, nutmeg and salt and blend well for 30-60 seconds.
- Add flour and blend again until smooth, 60 seconds, then pour into greased pie plate.
- Arrange the sliced plums over the top and bake in oven 25-30 min. Clafoutis will be lightly browned and should still have a slight jiggle in the middle.
- Let cool slightly and serve warm, sprinkled with confectioners sugar.If serving later, rewarm slightly before serving.
Nutrition Facts : Carbohydrate 33 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 128 mg, Sodium 156 mg, Fiber 1 g, Sugar 24 g, Calories 200 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
BELGIAN PLUM FLAN
This recipe has been posted for ZWT II & my source is www.recipes4us.co.uk/Desserts%20and%20Puddings/Belgian%20Plum%20Flan. This recipe wasn't very "Post Your Recipe" friendly as it expressed everything in both metric & US measurements, so I had to make a choice again (Time does not include cooling time)
Provided by twissis
Categories Dessert
Time 35m
Yield 6 Flan Servings, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place water & caster sugar in a lrg saucepan. Bring to a boil, stirring. Then add plums & mix well.
- Reduce heat & cook for 5-10 min till plums are just tender, but still intact. Remove from heat & allow to cool.
- In a lrg mixing bowl, beat together the granulated sugar & egg yolks till pale & thick. Whisk in the flour till smooth.
- Gradually add boiling milk in a steady stream, whisking constantly.
- Transfer to a saucepan & slowly heat to near boiling point, stirring constantly. Cont to cook for a further 2 min, stirring all the time.
- Remove from the heat, beat in the butter & vanilla extract. Then stand the saucepan in cold water & cont to stir till cooled.
- Once cold, pour the creme into the pastry case. Then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the crème. Set aside.
- In a small saucepan, melt jam w/the lemon juice over a low heat, mixing well.
- Brush the apricot mixture over the top of the plums to glaze them. Then refrigerate to get completely cold before serving.
FRESH PLUM SALSA
The plums absorb the full-bodied spiciness of the salsa to give it a light, smoky-sweet flavor. Perfect as a side or snack on a hot summer day or as an accompaniment to tacos or grilled pork. This salsa can be heated up to taste by adding more or hotter varieties of peppers. As is, this salsa would probably be classified as mild.
Provided by farmfresh
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Mix tomatoes, onion, plums, poblano chile pepper, cilantro, garlic, lime juice, salt, black pepper, and chili powder in a bowl; cover with plastic wrap. Refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 19.8 calories, Carbohydrate 4.6 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 100.8 mg, Sugar 3.3 g
CINNAMON-SUGAR PLUM CAKE
Provided by Susan Haskell
Categories Cake Fruit Dessert Bake Plum Summer Bon Appétit Boston Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Whisk first 3 ingredients in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Beat in 3/4 cup sugar. Add eggs 1 at a time, then lemon juice and lemon peel, beating until blended after each addition. Beat in flour mixture. Spread batter in prepared pan.
- Press plum wedges halfway into batter in concentric circles, spacing slightly apart. Mix remaining 1 1/2 tablespoons sugar and cinnamon in small bowl; sprinkle over plums. Bake until cake is browned on top and tester inserted into center comes out clean, about 50 minutes. Cut around cake; release pan sides. Serve cake warm or at room temperature.
FRESH PLUM FRANGIPANE TART
Categories Food Processor Fruit Nut Dessert Bake Plum Almond Brandy Summer Bon Appétit
Yield Makes 8 Servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.
- Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature.
- For filling:
- Blend all ingredients except plums in processor until almonds are finely ground. Spread frangipane filling in prepared crust.
- Place plum halves, skin side up, on work surface. Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end). Press gently to fan slices. Repeat with remaining plum halves. Place fanned plums, skin side up, atop frangipane; press gently to anchor.
- Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes. Remove tart from baking sheet; transfer to rack.
- For glaze:
- Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils. Strain glaze into small bowl. Brush glaze generously over plums. Cool tart completely. (Tart can be prepared 8 hours ahead. Let stand at room temperature.)
- Push pan bottom up to free tart from pan. Cut tart into wedges and serve.
SOUR CREAM AND PLUM FLAN
Make and share this Sour Cream and Plum Flan recipe from Food.com.
Provided by Nghala
Categories Tarts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make the shortcrust pastry: sift the flour and salt into a bowl. Rub in the butter cut into small pieces until the mixture resembles fine breadcrumbs. Add the cold water and mix to a dough. Chill for 15 minutes before using to line a 24cm flan tin.
- Preheat your oven to 200°C.
- Mix the filling ingredients together.
- Place the plums cut side up onto the flan case. Pour the filling on top.
- Put into the oven for 20 minutes.
- Mix the demerara sugar and the mixed spice and sprinkle onto the flan. Put the flan back in the oven at 230°C for another 20 minutes until golden on top.
- Leave to cool for a few minutes before serving or serve cold with vanilla ice-cream.
Nutrition Facts : Calories 483, Fat 29.5, SaturatedFat 17.7, Cholesterol 160, Sodium 175.1, Carbohydrate 48.9, Fiber 2.2, Sugar 16.9, Protein 7.4
PLUM BREAD
This is called a bread, but tastes more like a cake. I make this mostly during the holidays. The spices in this cake just lend themselves to eggnog and Christmas smells. The recipe will make 1 bundt cake, 4 small loaves, or 2 medium loaves.
Provided by v monte
Categories Desserts Cakes Holiday Cake Recipes
Time 1h20m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt pan or loaf pans.
- In a large bowl, mix together vegetable oil, white sugar, eggs, plum baby food, and food coloring. In a separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda, and nuts.
- Mix wet and dry ingredients together. Transfer batter to prepared pan(s).
- Bake in the preheated oven for 50-60 minutes or until a tester comes out clean. (Smaller loaf pans will take less time.)
- Remove from oven to cool 10 minutes in pan. Remove and place on cooling rack.
- While the cake is cooling, combine confectioners' sugar and lemon juice. Brush over top while cake is still hot.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 49.6 g, Cholesterol 34.9 mg, Fat 19.9 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 2.9 g, Sodium 127.7 mg, Sugar 34.8 g
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