| Visons of sugar plums
Posted: 5/28/2008 5:06:32 PM | I had a couple of plums last night, first of the season that tasted like fruit, not cardboard. I love plums and I know there has to be more out there than eating them straight. Sugar plums should be hitting the farmers markets in a few weeks, and I'd love some new recipes to try out with them. I'll share a couple of mine:
Prunelle - ignore then name...this stuff is dynamite!
1 cup sugar
1/2 cup water
8 large, fresh purple plums, stemmed and washed
3 cups dry white wine
1 cinnamon stick
1 teaspoon pure vanilla extract
1 cup 100-proof vodka
Make a simple syrup by bringing sugar and water to a boil over medium high heat. When clear, remove from heat and let stand until just warm. pour into a clean 2-quart jar with a tight lid. Cut plums into quarters and remove the pits. Add plums and remaining ingredients to syrup, Cover and let stand in a cool, dark place for 1 month. Rack or filter (cheesecloth or coffee filter) into final container such as a wine bottle, fruit jar or decanter.
Spiced Oriental Plum Liqueur
1 cup water
1 cup honey
10 fresh yellow plums, stemmed and washed
2 cups plum wine
1 cup brandy
1 cup vodka
4 drops lemon concentrate
1 teaspoon vanilla extract
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 cinnamon sticks
Bring water and honey to a boil over medium-high heat. Boil for 2-3 minutes, skimming off any foam that rises to the top. Remove from the heat and let stand until just warm. Pour into clean half gallon container with a tight-fitting lid. Cut plums in half and remove the pits. Mash plums in a bowl with a potato masher. Add plums, wine, brandy, vodka, lemon concentrate, vanilla extract and spices to syrup. Seal and let stand in a cool. dark place for 1 month. Use a coarse seive or colander to strain out solids. Discard. Strain agin using a fine-mesh strainer. Transfer to a clean container, cover, and let stand for a week. Rack or filter into final container. | |
|
| Visons of sugar plums
Posted: 5/28/2008 5:20:33 PM | Now darlin? Have you been holding out on me? These recipes sound absolutely yummy! I only have to get clearance from my AA group and woohooo I am makin some!
Seriously though, the first one for me is a must try. Sounds out of this world! Thanks kid! | |
|
| Visons of sugar plums
Posted: 6/8/2008 9:04:11 PM | Found this recipe and it looked kinda different and a lot of fun. I may give it a try soon when the plum season goes into overdrive and the fresh, ripe stuff hits the farmers markets. When the Red Hearts ripen this will look gorgeous!
Plum Pie
Unbaked 9" pie shell
4 cups sliced, seeded purple plums
1/2 cup sugar
1/4 cup flour
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
Spicy Topping
Topping:
Combine 1/2 cup flour, 1/2 cup sugar, 1/4 tsp ground cinnamon and 1/4 tsp ground nutmeg. Cut in 1/4 cup butter or margerine until topping resembles coarse crumbs.
Preheat oven to 425.
Combine plums, sugar, flour, salt, and cinnamon. Turn into pie shell. Combine vanilla/lemon juice and sprinkle over plums. Sprinkle Topping over plums, mounding crumbs up in the center of the pie.
Set pie on a baking sheet; bake one hour. After 40-45 minutes check to make sure crust or topping isn't browning too fast. If necessary, use a foil hood to prevent. Remove from oven, partially cool on a rack. Serve warm. | |
|
|
Home
login 
