Plum Stall in Market on Rue Sainte Claire, Annecy, Rhone-Alpes, France
Plum Stall in Market on Rue Sainte Claire, Annecy, Rhone-Alpes, France
David Tomlinson
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Sara Deluca
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Brookshaw, George
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Still Life with Plums
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Red Plum Sorbet

Summer Fruit – A Country Garden Cookbook
Edon Waycott, 1995, Collins Publishers, San Francisco


"Curiously, whether you use black-skinned plums with yellow flesh or
red-skinned plums with red flesh, the color of this sorbet seems to be the
same. The fist time I made it, I expected it to look like frozen plum jam.
But something magical happens in the ice-cream maker. Even with no
cream or eggs, it looks like the pinkest and creamiest of ice creams."

2 pounds red- or black-skinned plums
(approximately 10)
1 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
Peach halves, for serving (optional)
Mint sprigs, for garnishing (optional)

Halve and pit the plums. Place them in a food processor fitted with a
metal blade and purée until smooth; some small shreds of fruit will still
be visible. You should have approximately 3 cups.
Pour the purée into a medium-size saucepan and place over moderate
heat. Stir in the sugar and lemon juice. Cook, stirring occasionally, for approximately 15 minutes until the mixture is ruby-colored and slightly thickened. Taste for sweetness and add more sugar if necessary.
Remove from the heat and stir in the vanilla. Pour into a bowl and
allow the mixture to cool to room temperature. Cover and chill for
several hours or overnight. Freeze in an ice-cream maker according
to the manufacturer’s directions.
To serve, place a rounded scoop in a pitted peach half, if desired, or
in a small serving glass and surround with sprigs of mint, if desired.
Makes 3/4 quart.


Plum Applesauce

Summer Fruit – A Country Garden Cookbook
Edon Waycott, 1995, Collins Publishers, San Francisco


2 1/2 pounds dark-skinned plums (approximately 15)
3 1/2 pounds flavorful green or red apples, such as Granny
Smith, Golden or Red Delicious or Gravenstein
2 cups unsweetened apple juice
1 cup granulated sugar
¼ teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 teaspoons fresh lemon juice

Quarter the plums and discard the pits. Quarter the apples and combine
with the plums and apple juice in a large pot. Over high heat, bring the
mixture to a boil, cover, and then reduce heat to moderate. Cook for 30
minutes, or until the fruit can be mashed with the back of a spoon. Put
the fruit and the liquid through a food mill, ricer or a large-meshed
strainer. Discard the peels and residue. There should be approximately
7 cups of sauce. At this point the mixture can be covered and
refrigerated for up to 2 days.
Pour the sauce into a large sauté pan and place over moderate heat.
Stir in the sugar, cinnamon, cloves and lemon juice. Continue cooking
for approximately 45 minutes, or until the sauce is thickened and has
reduced to 5 cups, Let cool to room temperature and refrigerate. Taste
and adjust seasonings or sugar if necessary. Makes 5 cups.


Gale Gand’s Plums Poached in Vanilla,
Cinnamon, and Anise

12 whole plums
1/2 cup sugar
2 cups water
1/2 cup Moscato wine
1 vanilla bean, split
2 cinnamon sticks
3 whole star anise
1 lemon rind, grated

Cut plums in half and remove the stones. In a sauce pot bring the
remaining ingredients to a boil. Add plums and cook quickly until
tender. Pour out onto a sheet pan to stop cooking and allow to cool.
Serve fruit with a bit of the poaching liquid. Yield: 4 to 6 servings


Whole Preserved Greengage Plums
in Brandy Syrup

Summer Fruit – A Country Garden Cookbook
Edon Waycott, 1995, Collins Publishers, San Francisco


"Having a pantry filled with homemade preserves gives any cook a sense of security. These whole plums can be warmed and served with roasted poultry
or chilled and lavished with Sabayon for an elegant dessert. Since there is
no need to pit or peel the fruit, the recipe is easy to prepare. Light-skinned
Wickson plums can be substituted for the Greengage."

2 cups granulated sugar
2 cups water
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1/2 cup Cognac or other brandy
2 1/2 pounds Greengage plums (approximately 15), left whole
1 high-quality, moist, supple vanilla bean

Sterilize two wide-mouthed 1-quart canning jars by washing and
rinsing them in the dishwasher without detergent; keep them warm
in a 250-degree-F. oven. Pour boiling water over the lids to soften
the rubber seals; cover with a towel to keep warm.
In a medium-size saucepan over high heat, bring the sugar and water
to a boil. Add the zest, juice and Cognac and boil for 5 minutes. Add
the plums and lower the heat. Simmer for 5 minutes, or until the plums
soften slightly and the skins look glazed.
With a slotted spoon, remove the plums from the syrup and divide be-
tween the hot jars. The plums should fit in tightly, but not be crushed.
Bring the liquid in the pan to a boil and pour over the fruit, filling the
jars to within 1/2 inch of the rim.
Slit the vanilla bean lengthwise, tsshen halve it. Insert on half in each jar.
Wipe the rims carefully and seal with the hot lids and metal bands. Place
the jars on a rack, without touching, in a large, deep pot with water to
cover by 1 inch. Cover and boil for 20 minutes. Use tongs to remove the
jars to a cooling rack and allow to cool to room temperature. And then
check the seals. The jars are sealed when the center of the lid is slightly indented and cannot be pressed in with a fingertip. Allow to season for
at least 2 weeks before serving. Makes two 1-quart jars.

Featured Archive Recipes:
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Four Fillings

Simply Sorbet

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