I tend to be a bit compulsive about things in the kitchen. When I teach a pie class, I am all about pie. When it's pasta I am all about pasta. Happens with ingredients, too. June strawberries, July blueberries and peaches.....get the idea? In September I think of plums. They seem to be the oft overlooked fruit that deserves some more kitchen time. When was the last time you ate a plum?
At the Green City Market on a brilliant September these lovelies called me to take them home. Aren't they pretty?
I made this pretty Plum Croustade with them. It was delicious, sweet and tart.
I turned red plums purchased at local farmer's market into Martha's Plum Cake from the September Everyday Food. A basic butter cake with fruit - tasty for snacking or breakfast.
Finally, I morphed a few recipes into one, picking and choose ingredients that I had on hand and roasted them into.....
...this warm, garnet topping for good vanilla ice cream. Doug, not usually a fan of sweets, was very complimentary. Quite a testimonial from a man who could take or leave anything sweet.
One last late-season raspberry picking trip (if the rain stops) and it's all apple and pumpkin.....
4 plums, halved and pitted
1/4 cup dessert wine of choice, I used Vin Santo
1/4 cup fresh orange juice
Scant 1/3 cup honey
1 strip orange zest about 2 " long
Pinch of cinnamon
2 T. butter, cut into pieces
Pre-heat oven to 400 degrees.
Place plums face down in a shallow baking dish. Combine wine, juice, honey and cinnamon, stirring well. Pour over plums, add the orange zest strip and dot with butter.
Roast until tender but still intact, about 35-40 minutes.
After removing from the oven spoon liquid over plums to coat. Serve warm over vanilla ice cream.
Serves about 4
3 years ago