Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Minutes, pour over plums and
-let stand several hours.
-Bring to boiling
Pickled Plums
Use 5 pounds plums; wipe with damp cloth and prick
several times with large needle. Boil 5-2/3 cups
sugar, 1 quart vinegar and cloth bag contining 1 ounce
whole cloves, 1 ounce allspice berries, 1 ounce mace
and 2 ounces stick cinnamon; pour over plums and let
stand overnight. Drain again, cook syrup point, remove
spice bag, pack in clean hot jars and seal at once.
Approximate yield: 5 pint jars.
This recipe was printed before it was recommended to
water bath everything, but between the fruit and the
vinegar, I wouldn't think it would be over 10 minutes.
Damson Plum Conserve
Use 2 pounds plums, pitted and chopped, 1 orange,
chopped and cooked 20 minutes in 2 cups water, 1/2 cup
raisins and 3 cups sugar. When thick, add 1/4 cup
chopped walnut meats.
Approximate yield: 6 (6 oz) glasses.
Plum Butter
Use 4 pounds plums; add 2/3 cup sugar for each cup
pulp.
Approximate yield: 1 1/2 quarts butter.
Plum Surprise
2 large oranges 1/4 cup honey 12
plums 1/2 cup shredded coconut 1 cup heavy cream,
whipped
Peel oranges and cut each in 6 slices. Cut plums in
quarters, removing pits; roll in honey, then in
coconut. Arrange a slice of orange on each of 6 dessert
plates; place 4 plum quarters on top and top with
cream. Cover with orange slice, top with cream and
garnish dish with 4 plum quarters.
Yield: 6 portions.
Brandied Plum Sauce
Stew washed plums or prunes in water to cover about 10
minutes, or until soft, adding sugar to taste when
half done; to 1-1/2 cups sauce, add 2 tbsp. brandy and
serve on ice cream or other desserts.
Frozen Plum Pudding
1/4 cup currants 3 tbsp. shredded
figs 1/4 cup seeded raisins 1/2 cup
maraschino cordial 1/4 cup finely shredded citron
3 tbsp. blanched chopped almonds 12 maraschino
cherries, chopped 1 quart chocolate ice cream 3 tbsp.
shredded dates
Wash currants, add raisins, and steam or simmer in
small amount of water 5 minutes, or until plump;
drain and cool. Marinate all other fruits in
maraschino cordial 6 hours; combine fruits and nuts,
and mix into ice cream. Turn into freezing trays of
automatic refrigerator and freeze 2 to 4 hours, or
until firm.
Approximate yield: 3 pints.
Sorry about this one. I had it all typed in and
realized that there aren't any plums in it.
Red Plum Ice Cream
8 red plums 1 tsp. gelatin 3/4
cup sugar 2 tbsp. cold water 1 1/2 cups water 2 tbsp.
lemon juice 2 tbsp. corn syrup 1 cup heavy cream,
whipped
Cook plums with sugar and water about 15 minutes, or
until soft; remove stones and force pulp through
sieve. Add corn syrup and gelatin, softened in cold
water, and stir over heat until dissolved; cool. Add
lemon juice and fold in cream; turn into freezing tray
of automatic refrigerator with temperature control set
at coldest point. Freeze 2 to 4 hours, or until frozen
to the desired consistency, stirring once during
freezing.
