Fresh fruit such as nectarines, apricots, peaches and plums satisfy our longings for something sweet and are so juicy when picked fresh from the backyard or bought from the local market.
Fruits are naturally hydrating and provide our bodies with nutrients and fibre.
Seasonal summer eating would not be complete without a basket of plums. The easiest way to enjoy a plum of any variety is to pop one into your mouth raw, making sure to manoeuvre the stone in the centre so you do not swallow it.
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A bag of fresh purple plums is a pleasure in any field cooler. They make my day. Summer plums offer so many options. They can be transformed into many delicious menu offerings.
Plum dumplings
This is also a nostalgic recipe from my mother-in-law, who we used to say could cook poplar leaves and make them taste good — do not try that.
Each year, when plums were in season, she would make plum dumplings. As a treat, it would be served as the main course.
We looked forward to this feast each year and ate until we were stuffed. Dough can be very filling.
In a large mixing bowl, combine:
- 5 c. flour 1.25 L
- 1 tbsp. salt 15 mL
In another mixing bowl, combine:
- 1 egg yolk 1
- 1 tbsp. cream milk 15 mL
- 2 tbsp. oil 30 mL
- 1 3/4 c. warm water 425 mL
- 30 prune plums 30
Make a well in the flour mixture and add the liquid mixture, which includes the egg yolk. Combine and knead until the dough is soft and smooth and does not stick to your hands. You may have to add a bit more flour to achieve this consistency.
Cover with a cloth and let stand for 10 minutes.
Wash and pit 30 plums. On a floured surface, roll out a manageable portion of dough to about one-quarter inch thick. Then cut in circles big enough (about four inches) to wrap around a whole plum. You can use a biscuit or cookie cutter that is round. Maybe you have a perfect-sized cup to cut with.
Seal the edges and drop each dumpling into boiling water with some oil added to prevent the dough from sticking together.
Cook for about five minutes or until the dumplings rise to the top of the water. Remove from the water and place in a large bowl that can be covered. Drizzle with butter and make the remaining dumplings.
Once the entire batch is done, spoon out into serving dishes and garnish with toppings like ground poppy seed (use a coffee grinder to grind whole seeds), a sprinkle of sugar, a dash of cinnamon and a dollop of whipped cream. Serves six.
Summer Plum Cake
I love the aroma of fruit and spices baking together. I had also just bought an antique spring-form pan in perfect condition at a garage sale and wanted to try it out.
- 1 1/2 c. all-purpose flour, spooned into measuring cup and leveled off 375 mL
- 1 1/2 tsp. baking powder 7 mL
- 1 tsp. ground cinnamon 5 mL
- 1/4 tsp. ground nutmeg 1 mL
- 1/8 tsp. cardamom .5 mL
- 1/4 tsp. salt 1 mL
- 1/2 c. butter, softened 125 mL
- 1 c. plus 2 tbsp. sugar,divided 250 mL + 30 mL
- 1 large egg 1
- 1 tsp. vanilla extract 5 mL
- 1/2 c. milk 125 mL
- Eight to 10 prune plums, pitted and quartered (use enough to cover the batter in the pan).
Preheat oven to 350 F (180 C). Grease a nine-inch spring-form pan. You can also use a nine-inch cake pan.
In a large mixing bowl, combine the flour, baking powder, cinnamon, nutmeg, cardamom and salt.
Use an electric mixer or a mixing bowl with hand beaters to cream the butter and one cup/250 mL of the sugar until light and fluffy, about three minutes. Add the egg and vanilla and beat on low until combined. Then gradually add the flour mixture, alternating with the milk, and beat on low until smooth. Your batter will be a thick consistency.
Transfer the batter to the pan and smooth the top with a spatula. Arrange the plums on top, skin side up, making sure they mostly cover the top of the batter. Sprinkle the remaining two tablespoons of sugar over the plums.
Bake for 60 to 70 minutes, on a rack in the middle position of the oven until golden on top and set in the centre. Servings: 8-10 Source: www.onceuponachef.com
Simple Plum Crumb Pudding
A sweet, quick and simple dessert.
- 12 plums, pitted and sliced 12
- 1 tbsp. fresh squeezed lemon juice 15 mL
- 1/4 c. white sugar, divided 60 mL
- 1/4 c. flour 60 mL
- 1/4 tsp. salt 1 mL
- 1/4 tsp. ground cinnamon 1 mL
Topping:
- 1/2 c. sugar 125 mL
- 1/2 c. flour 125 mL
- 1/4 tsp. ground cinnamon 1 mL
- 1/4 tsp. ground nutmeg 1 mL
- 1/4 c. cold butter 60 mL
Preheat oven to 350 F (180 C). Grease an eight-by-eight-inch baking dish.
Spread the plums out into the prepared baking dish and drizzle with fresh lemon juice. Combine one-quarter cup sugar, flour, salt and cinnamon, sprinkle over the plums and toss.
In another mixing bowl, prepare the topping by combining the sugar, flour, cinnamon, nutmeg, then cut in the cold butter until crumbs form. Sprinkle over the plums.
Bake in the preheated oven until the topping is brown, about 40 minutes. Serves six.
Plum Full Muffins
Packed in a lunch, these muffins bring elegance to a brown bag delivery.
- 2 chopped plums 2
- 2 c. flour 500 mL
- 1 c. white sugar 250 mL
- 1 tbsp. baking powder 15 mL
- 1 tsp. salt 5 mL
- 1/4 c. melted butter or margarine 60 mL
- 1/4 c. oil 60 mL
- 3/4 c. milk 175 mL
- 1 tsp. vanilla 5 mL
- cinnamon
Preheat the oven to 350 F (180 C). In a small bowl, pit and chop the fruit. In a large mixing bowl, combine the dry ingredients and make a well in the centre. Pour the wet ingredients into the well one at a time and stir by hand.
Carefully stir in the plums. The batter will be very thick. Spoon into prepared muffin tins and sprinkle with cinnamon.
Bake for about 30 minutes. Cool and enjoy.
You can also use fresh peaches instead of plums. Makes 12 muffins. Source: www.yummly.com.
You can enjoy plums all year long by freezing any extra for use at a later time. Here are a couple methods I have had success with.
1. Unsweetened: Wash and dry the fruit. Freeze them whole or halve them and pit them (my preference) and place on a baking sheet to freeze. Once frozen, you can bag them in freezer bags or place in a sterile freezer container that seals. Be sure to let extra air out. Seal, label, date and freeze.
2. Dry pack sugar: Halve and pit. Pack in dry sugar using three-quarters cup (175 mL) sugar to four cups (1 L) fruit. Pack in sterile freezer containers leaving half-inch (one centimetre) of headspace or in freezer bags removing the air. Seal, date and freeze. Source: Saskatchewan Fruit Growers Association; www.saskfruit.ca.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
