New Thread - Your favorite Plum Recipe - I'll start - Purple Prune Plum Pie

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gayr

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Purple Prune Plum Pie

4 cups purple prune plums (about 3 lbs.)

1 cup sugar

1-1/2 teaspoons grated lemon rind

1-1/2 teaspoons grated orange rind

3 tablespoons flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup coarsely chopped walnuts

Pastry for a two-crust nine-inch pie

1 tablespoon fine dry bread crumbs

2 tablespoons butter

Whipped cream

Preheat oven to 400 Degrees F.

Pit and quarter the plums and place in a bowl. Combine the sugar, lemon rind, orange rind, flour and spices and stir together with the walnuts into the plums.

Roll out two-thirds of the pastry and use to line a nine-inch pie pan. Sprinkle bottom with the bread crumbs. Fill with the plum mixture. Dot with butter.

Roll out remaining pastry and use to cover pie. Seal well, decorate edges and make a steam hole.

Bake about fifty minutes. (strips of aluminum foil can be placed around the edges of the pan to prevent boil-over. Remove foil strips before serving.)

Serve pie with whipped cream.

Yield: Six to eight servings

Note: Unbaked plum pies freeze well. Slash crust of frozen pie and bake, unthawed, one and one-quarter hours, or until done.

Recipe Source: The New York Times Heritage Cook Book by Jean Hewitt.

 
REC: Prune Plum & Walnut Butter Cake...

Prune Plum and Walnut Butter Cake

Recipe By :Jody Adams
Serving Size : 8

1 tablespoon unsalted butter -- at room temperature, plus
1 tablespoon all-purpose flour -- unbleached, plus
12 prune plums -- halved and pitted
2 tablespoons sugar -- plus
1/4 cup brandy
8 tablespoons unsalted butter -- at room temperature
1 cup sugar -- plus
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1 cup all-purpose flour -- unbleached
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 extra large eggs -- at room temperature
1/4 cup ground walnuts -- toasted
2 tablespoons sugar
Confectioners' sugar -- for dusting

Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with 1 tablespoon of the butter and dust it with 1 tablespoon of the flour.
Toss the plums with 2 tablespoons of the sugar and the brandy; set aside.

Cream the remaining 8 tablespoons butter in a large bowl with 1 cup of the sugar, lemon zest, and vanilla until light and fluffy. Sift the remaining 1 cup flour, baking powder, and salt together and beat into the creamed butter.

In a separate bowl, beat the eggs until they start to foam. Do not over beat, or the cake will be tough. Add the eggs and ground walnuts to the flour and butter mixture. Mix well.

Scrape the batter into the prepared pan. Arrange the plums on top in rings. Sprinkle with any remaining brandy-sugar syrup and the remaining 2 tablespoons sugar.

Bake for 1 hour, or until the cake is golden brown on top and a toothpick inserted into the cake (not the plums) comes out clean. Let cool for 10 minutes before removing the sides of the springform pan and serving. Garnish with a dusting of confectioners' sugar.

 
REC: Zwetschenkuechen: (Plum Tart)...

Zwetschenkuechen: (Plum Tart)

Recipe By :Nick Malgieri
Serving Size : 8

Dough:
1 cup flour
3 tablespoons sugar
1/4 teaspoon baking powder
1 Pinch salt
4 tablespoons unsalted butter
1 large egg
Filling:
20 medium prune plums -- rinsed, halved and pitted
1/4 cup sugar
2 tablespoons flour
2/3 cup heavy whipping cream
1 large egg
3 large egg yolks
1 tablespoon Kirsch

One 10-inch tart pan, buttered


1. Preheat oven to 350 degrees.

2. For the dough, combine dry ingredients in food processor and pulse to mix. Add butter and pulse in. Add egg and continue to pulse until dough forms a ball. Roll the dough into a 14-inch disk and line the pan with it. Arrange the plum halves on the crust, cut sides up.

3. For the filling, in a mixing bowl, mix the sugar and flour, then whisk in the cream, egg, yolks and Kirsch. Pour over the fruit in the crust.

4. Bake until plums, crust and topping are baked through and filling is set, about 35 minutes.


NOTES : This plum tart is seen all over Switzerland in the early fall.

 
Plum Torte

* Exported from MasterCook *

Plum Torte

Amount Measure Ingredient -- Preparation Method

1 cup sugar
1/2 cup butter
1 cup flour
1 teaspoon baking soda
1 pinch salt
2 eggs
12 plums -- halved and pitted
1/3 cup sugar
1 1/2 teaspoons cinnamon
1 teaspoon lemon juice

Cream 1 cup sugar and butter until fluffy. Add flour, baking soda, salt, and eggs. Spread batter over bottom of 9-inch springform pan.

Cover the top of the batter with the plums, cut side up. Sprinkle the plums with remaining sugar, cinnamon and lemon juice.

Bake at 350 degrees for one hour. Serve warm.





Source:
"Recipes to Rona - Kitchen Bazaar"
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