Plum and hazelnut clafoutis
A quick and simple pudding idea!
Plum crumbles
Starring sweet, seasonal fruit and coconut, these crunchy baked crumbles are comfort food in a bowl. Try them with custard as a substitute for traditional festive season pudding.
Minted fruit salad
Make syrup the night before. If you can’t buy the fruits, due to seasonal availability, you can substitute with a mixture of fruits such as watermelon, kiwifruit, blueberries and strawberries; just make sure you have the same total weight of fruit. You could also use canned lychees if fresh ones aren’t in season. Note
Flourless almond, plum and orange blossom loaf
It is packed full of flavour and is gorgeous served warm with a pot of tea.
Hazelnut, plum and sour cherry cake
This cake will have you coming back for more- packed full of crunchy hazelnuts, sweet plums and sour cherries, this is sure to be a family favourite!
Macerated plums with coconut sorbet
Plums not suitable to freeze. Not suitable to microwave. You’ll need approximately 10 plums for this recipe. Note
Grilled plums with meringues and orange cream
Adding water to the oven tray before grilling the plums acts as a base for the plum syrup – the colour from the plum skin combined with the excess sugar makes a syrup that can be drizzled over the plums. Note
Plum turnovers
You could use most stone fruit for these wonderful turnovers, but nothing quite gives the intensity of colour like the humble plum. Serve piping hot, with ice-cream.
Plum & mascarpone tart
This plum and mascarpone tart is rich with wine and liqueur and makes a fitting end to a very special dinner.
Quick and easy plum tart
Sliced stoned fruit encased by this fluffy and buttery puff pastry becomes a treat that is just simply good.
Plum cake
Try this cake with other fillings such as apple or pear. The cake is best made on the day of serving. Note
Blood plums with honey and cardamom yoghurt
Blood plums, a favourite type readily available during the height of summer, include the sweet, juicy yet firm mariposa and satsuma among their plump, dark- fleshed varieties. Of Japanese origin, blood plums are the preferred fruit for use in cooking but they are equally good eaten fresh, as a snack or an ingenious breakfast idea […]
Plum and lemon polenta cake
Limencello is an Italian lemon liqueur from liquor stores; you could always use white rum instead. To make the removal of plum stones easier and to avoid bruising the fruit, use a melon baller. Keep in mind that the plums can be poached a day ahead; keep refrigerated. However, this cake is best made on […]
