Plum Glazed Chicken
16 ounces plums, pitted and cut into bite size pieces
2 tablespoons margarine
1 onion, finely chopped
1/3 cup brown sugar
1/4 cup prepared tomato based chili sauce
2 tablespoons soy sauce
1 teaspoon ginger
2 teaspoons lemon juice
2 pounds skinless, boneless chicken
Preheat oven to 350F. In a blender or food processor, whirl the plums and a bit of water and sugar until pureed. Melt margarine in a wide skillet over medium heat. Add onion and cook until soft. Stir in the plum puree, brown sugar, chili sauce, soy sauce, ginger and lemon juice. Cook, uncovered, stirring often until slightly thickened. About 15 minutes. Sprinkle the chicken with salt and pepper. Arrange the chicken in a lightly greased baking pan. Bake, uncovered, for 30 minutes, basting with plum sauce every 15 minutes. Turn the chicken over and bake, basting occasionally, for 30 more minutes. Heat the remaining sauce and pass it at the table.
6 cups plums
1/2 cup of water
8 cups sugar
1 box of fruit pectin
Pit and chop plums. Add water; simmer 5 minutes. Measure prepared fruit in 6 or 8 quart sauce pot. Measure sugar, set aside. Stir pectin into prepared fruit. Bring to a full boil over high heat, stirring constantly. Add sugar; return to a full, rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necesary. Carefully ladle into hot jars, leaving 1/2 inch headspace. Adjust caps. Process all jam 10 minutes in a boiling water canner. Remove jars from canner. Let jam cool 12 to 14 hours. Check lids for seal by pressing down on the center of the lid. If the lid springs up, it has not sealed and should be refrigerated or reprocessed immediately for the full length of time, with a new lid. Remove bands, and clean exterior of jars and lids. Store jam in a cool, dry, dark area for up to one year.
1 1/2 pounds plums, stone removed and roughly diced into large pieces
1 cup caster sugar
1/2 cup water
1 cinnamon stick
2 teaspoons corn starch
7 ounces self raising flour
4 tablespoons caster sugar
3 ounces butter, diced into small pieces
1/2 cup buttermilk
1 tablespoon of caster sugar
Plums: Place the plums in a saucepan with the caster sugar, water and cinnamon stick. Place the saucepan over a moderate heat and bring it to a steady simmer. Cook the plums until they are tender and the sugar and water has reduced down to a sticky sauce. If it is to runny take a couple of tablespoon of it and mix it with the corn starch and then stir it into the plum mixture so that it thickens it slightly. Pour the mixture out evenly into a 9 inch round glass oven proof container.
Dough: Sift the flour into a bowl and mix in the flour. Add the diced butter to the bowl and rub it into the flour until it is fully incorporated and you have a crumb like mixture. With a wooden spoon mix in the buttermilk mixture. Stir the mixture vigorously until it forms a moist dough.
Preheat an oven to 400F. Sprinkle some flour over a work top, place the dough on the surface and roll it out until it 1 inch thick. With a small biscuit cutter cut out all the dough. Place the rounds of dough all over the plums with a little space in between them. Sprinkle over 1 tablespoon of caster sugar and place the plum cobbler in the preheated oven. Cook the Cobbler for 20 minutes until the scones have risen and they are golden brown.
To Serve: Serve the plum cobbler hot or cold on its own or accompanied with good quality vanilla ice cream, cream or home made custard.
Pork Chops with Plum Salsa
4 medium size red or black plums, pitted and cut into 1/2 inch chunks
1 medium size mango, peeled and cut into 1/2 inch chunks
1 small red onion, chopped fine
1 to 2 medium size jalapeno peppers, seeded and chopped fine
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground coriander
1/4 teaspoon salt
2 teaspoons ground coriander
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon ground black pepper
4 1 inch thick boneless pork chops, about 6 ounces each, trimmed of visible fat
Make the salsa: In a medium size bowl, mix the plums, mango, onion, jalapenos, cilantro, lime juice, coriander and salt until well blended. Refrigerate until ready to use. In a small bowl, mix the coriander, paprika, salt and pepper until blended. Rub the mixture over the pork chops. Wrap airtight and refrigerate for at least 30 minutes. Heat a gas grill to medium high, prepare a charcoal fire, or heat a broiler. Place the chops on a lightly oiled grill rack or broiler pan rack. Grill or broil 4 to 6 inches from the heat source for about 10 minutes, turning once, until browned on both sides. Transfer the pork chops to serving plates and serve right away with the plum salsa alongside.
3 cups ripe red fleshed plums
1 cup boiling water
2 cups caster sugar
1 vanilla pod
1 cinnamon stick
Plum Puree: Place the boiling water and caster sugar in a saucepan and stir them together until the sugar has dissolved. Add the vanilla pod, cinnamon stick and plums to the syrup and place the saucepan over a moderate heat. Bring the syrup to a simmer and reduce the temperature slightly. Leave the plums to cook gently for 10 minutes. Remove the saucepan from the heat and remove the plums with a slotted spoon and leave them and the syrup to cool. Cut the plums in half and remove the stones from them. Roughly dice the plums and place them in a food processor or blender and puree them with cooking syrup. Set the puree aside until well cooled.
Sorbet: Place the puree and syrup in an ice cream machine and allow it to churn until the mixture becomes firm. Place the sorbet in a well sealed freezer proof container and freeze until ready to serve. If you don't have an ice cream machine place it in a freezer proof sealed container and place it in the freezer for 1 hour then remove it and stir, then return to the freezer and take it out and stir it every 30 minutes for 2 hours then freeze it until ready to serve.
To Serve: Remove the sorbet from the freezer 15 minutes before serving. Serve the sorbet in bowls with slices of plum and garnish with mint leaves.
Plum Ginger Chicken Salad
1 4 to 6 ounce package long grain and wild rice mix
2 cups cooked boneless chicken breast cubes
1/2 cup sliced green onions
4 plums, sliced
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon soy sauce
1/2 teaspoon ground ginger
Prepare rice mix as directed; cool to room temperature. Combine rice, chicken, green onions and sliced plums in large mixing bowl. To prepare dressing, combine oil, lemon juice, soy sauce and ginger; pour over rice mixture and toss lightly. Chill until served. 6 servings.
Country Plum Pie
Pastry for double crust pie:
6 cups thickly sliced prune plums, unpeeled
1 teaspoon coarsely grated orange rind
2 teaspoons orange juice
1/2 cup sugar
2 teaspoons quick cooking tapioca
1/2 teaspoon cinnamon
2 teaspoons unsalted butter
1/4 teaspoon coriander
Roll out bottom pastry and fit into 9 inch pie plate. Do not trim. In large bowl, combine plums, orange rind and juice. In a small bowl, combine sugar, tapioca, cinnamon and coriander. Add sugar mixture to plums and let stand 15 minutes. Spoon plum mixture into pie shell, mounding slightly in the center. Melt butter and drizzle over filling. Roll out pastry top and prepare lattice top if desired. Trim and flute edges. Bake in 425F oven for 15 minutes; reduce heat to 375F and continue baking for 35 minutes or until pastry is golden. Let cool on rack and serve while still warm.
Plum Barbecue Sauce
1/4 cup onion; chopped
1/4 cup butter or margarine
1/4 cup chile sauce
2 teaspoons Dijon mustard
16 1/2 ounce can purple plums, drained, pitted and finely chopped
6 ounces frozen lemonade; thawed
Cook onion in margarine in 2 quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce.
Swiss Plum Kuchen
Sweet Pastry Dough:
3 cups flour
2/3 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup butter
2 cups blanched almonds
2/3 cup sugar
1 teaspoon almond extract
3/4 cup butter
3 large eggs
1/2 cup flour
2 pounds prune plums
2/3 cup sliced almonds
Butter a 12 by 18 inch pan. Set a rack in the lowest level of the oven and preheat to 350F. For the dough, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 12 pieces and add to work bowl. Pulse 8 or 10 times, until mixture is a fine powder. Add eggs and pulse until dough forms a ball that revolves on blade. Remove, wrap and chill dough. For almond filling, place almonds in food processor with sugar and pulse until finely ground. Add almond extract and butter and pulse until smooth. Add eggs, one at a time, pulsing between each addition. Scrape bowl and blade and add flour; pulse until evenly mixed. Roll dough on a floured surface and line prepared pan. Trim and flute edge of dough. Spread evenly with filling. Rinse, pit and quarter plums and arrange on filling, cut side up. Strew evenly with the sliced almonds. Bake at 350F about 45 minutes, until dough is baked through and filling is set. Cool in pan on a rack. Cut in 3 inch squares to serve.
Glazed Plum Cheesecake
11 whole graham crackers
1/4 cup packed golden brown sugar
1/4 teaspoon ground cinnamon
pinch of salt
5 tablespoons unsalted butter, melted
3 8 ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1 tablespoon finely grated lemon peel
2 teaspoons vanilla extract
3/4 cup orange juice
1/2 cup red currant jelly
1/4 cup packed golden brown sugar
3 1/4 inch thick slices fresh ginger
6 large ripe red skinned plums, halved, pitted, cut into 1/2 inch thick wedges
Preheat oven to 350F. Lightly butter 9 inch spring form pan with 2 3/4 inch high sides. Combine graham crackers, brown sugar, cinnamon and salt in processor. Process until fine crumbs form. Mix in melted butter. Transfer to prepared pan. Pat crumb mixture over bottom; not sides of pan. Bake crust until set and golden, about 10 minutes. Transfer to rack while preparing filling. Reduce oven temperature to 300F. Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar. Beat in eggs just until blended. Mix in sour cream, lemon peel and vanilla. Pour filling into crust lined pan. Bake until sides of cheesecake puff slightly and center is just set, about 1 hour 15 minutes. Turn oven off. Leave cake in oven with door slightly open for 30 minutes. Transfer cake to rack. Run small knife between crust and pan. Cool cake completely in pan on rack, about 3 hour; cake may crack slightly as it cools. Cover and refrigerate cake overnight. Whisk orange juice, jelly, brown sugar and ginger in heavy large skillet over medium high heat until jelly dissolves. Add plums. Bring mixture to boil. Reduce heat to medium low. Cover and simmer gently until plums are just tender but still hold shape, about 3 minutes. Using slotted spoon, transfer plums to large plate and cool. Boil cooking liquid until thickened to syrup consistency, about 7 minutes. Plums and syrup can be prepared 4 hours ahead. Cover separately and refrigerate. Release pan sides from cheesecake. Arrange plums in concentric circles atop cheesecake, covering completely. Brush some syrup over plums. Cut cake into wedges. Serve with remaining syrup. Serves 10 to 12.
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