Those of us with fruit shares have been inundated with plums lately! Let your plums ripen on the counter, testing them gently by squeezing the whole fruit in the palm of your hand. When ripe, try out some of these recipes:
Those small plums with sheer, golden yellow skin are are Shiro plums originally from Japan and used here in an Artisanal Cocktail. If you can’t find the herb shiso, I’d substitute mint.
Shiro Plum Cocktail
- 2 Shiro plums, pitted
- 2 shiso leaves (a Japanese herb also called perilla or beefsteak)
- 1 oz light rum
- 1 oz shochu (a Japanese liquor)
- 1/2 oz lemon or lime
- 1 small piece of ginger root, peeled
- 1/2 oz simple syrup
Puree plums, or simply muddle them in cocktail glass or shaker. Gently muddle shiso leaves until flavor is released. Muddle ginger root. Add ice to fill. Add rum, shochu, citrus, simple syrup. Shake. Strain into glass, over ice. Garnish with shiso leaf.
If you can bear the oven being on these Honey-Roasted Plums with Thyme and Creme Fraiche sound like a dream.
And a Mark Bittman recipe for Plum Puree Sauce for Grilled Meats