We got more plums than you can shake a stick at. And they are tasty. But, if eating them fresh is getting a little old, our CSA members also submitted these recipes.
From Heidi:
A co-worker says this is her all-time favorite plum recipe.
Plum and almond cobbler Gourmet | May 1995
Serves 12.
Ingredients:
1/2 cup firmly packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 1/2 pounds prune plums or other plums, pitted and quartered
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into bits
1 cup granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt3/4 cup sliced almonds
1 large egg, beaten lightly
Preparation
In a large bowl whisk together brown sugar, cornstarch, and cinnamon and add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3-quart baking dish.Preheat oven to 375°F.
In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds until almonds are ground fine. Add egg and pulse until blended. Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over cobbler.
Bake cobbler in middle of oven 45 minutes or less, or until golden and bubbling, and cool on a rack.
Serve cobbler warm or at room temperature.
This looks very yummy. Dara and I made a plum galette, which was great with some whipped cream. They also suggest a crème fraîche whipped with armagnac or cognac, if you’ve got it.
Plum Galette from Gourmet | August 2006
plum galette Gourmet | August 2006
Makes 8 servings.
Ingredients
Pastry dough for a single-crust pie
2 tablespoons semolina flour
8 tablespoons granulated sugar
5 large black or red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges
1 tablespoon confectioners sugar
3/4 cup crème fraîche or sour cream
1 tablespoon Armagnac or Cognac (optional)
Special equipment: parchment paper
Preparation
Put oven rack in middle position and preheat oven to 375°F. Line a large (17- by 12-inch) baking sheet with parchment paper.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Transfer to baking sheet.
Stir together semolina flour and 2 tablespoons granulated sugar and spread evenly over dough, leaving a 1-inch border. Arrange plums, skin sides down, in 1 layer on top of sugar mixture, then sprinkle plums with 3 tablespoons granulated sugar. Fold in edge of dough to cover outer rim of plums, pleating dough as necessary.
Bake galette, loosely covered with a sheet of foil, 40 minutes. Remove foil and bake until fruit is tender and juices are bubbling, about 5 minutes more.
Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar (sugar will melt and help glaze galette). Cool to warm or room temperature, about 30 minutes.
While galette cools, stir together crème fraîche, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved. Serve galette with Armagnac cream.
Transfer galette on baking sheet to a rack and immediately brush hot juices over plums using a pastry brush. Dust hot galette with confectioners sugar (sugar will melt and help glaze galette). Cool to warm or room temperature, about 30 minutes.
While galette cools, stir together crème fraîche, Armagnac (if using), and remaining 3 tablespoons granulated sugar in a bowl until sugar is dissolved. Serve galette with Armagnac cream.
