Honey Plums Recipes

Steps:

• Place the soy sauce, honey, plum preserves, chicken stock, cornstarch, ginger, sriracha, garlic and scallions in a mason jar. Secure the lid and shake until everything is combined. Set aside.
• Heat the peanut oil in a large skillet over a medium-high heat. When the oil is hot, add the chicken and cook for 2 minutes, then remove and set aside. Add the onions, broccoli and cauliflower and cook until the veggies have softened but still have a bite, 4 to 5 minutes.
• Return the chicken to the skillet and pour over the sauce. Stir everything together and cook until the sauce is very thick, 1 to 2 minutes. Add a little water if needed to make it more saucy.
• Serve the stir-fry over cooked rice. Garnish with some sliced scallions and sesame seeds. Enjoy.

Steps:

• Cover the bottom of a saute pan with honey. Place over low heat to warm the honey. Then add the plums, cut side down. Cook for 5 to 6 minutes or until the cut sides are slightly browned. Turn the plums and cook for another 3 minutes or until the fruit is soft but not mushy. Serve with ice cream.

Steps:

• Preheat oven to 400 degrees. Place butter in a 3-quart shallow baking dish; melt in preheating oven, about 3 minutes.
• Add honey and orange juice to dish; stir until combined. Arrange plums, cut side down, in baking dish. Bake until tender and juicy, 25 to 30 minutes, turning plums over during final 10 minutes of baking and spooning juices over fruit. (If needed, add 1 to 2 tablespoons water to dish to prevent scorching.)
• Meanwhile, in a small bowl, stir together cream cheese and milk until blended. Spoon cream-cheese mixture on plums, and drizzle with pan juices. Serve plums warm or at room temperature.

Steps:

• Put the plums in a pan with just enough water to cover them, then pour over the honey, orange blossom water and juice. Bring to a simmer, then cover and cook for 15 mins until the plums are tender through to the stone, but not mushy.
• Using a slotted spoon, lift out the plums to a serving dish. Bring the liquid back to the boil and simmer to a thin syrup. Pour over the plums and leave to cool. (You can peel the plums to serve, if you like a posher finish.)
• Serve with crunchy biscuits like our Honey-bread biscuits (see 'Goes well with'), and Greek or frozen yogurt.

Steps:

• Place a rack in the middle of the oven; heat to 350 degrees. Generously grease and flour a 10-inch Bundt pan, including center tube.
• In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
• In another large bowl, whisk eggs well. Whisk in sugar, oil, 1 cup honey, the wine and the fresh ginger until well combined. Whisk in dry ingredients until smooth.
• Pour batter into pan and bake until springy to the touch and a cake tester comes out clean, 45 to 50 minutes. Transfer pan to a wire rack to cool for about 20 minutes, then unmold the cake and let cool completely.
• Meanwhile, pit and quarter plums. In a medium bowl, toss plums with remaining 2 tablespoons honey and the thyme. Add more honey to taste and let macerate for at least 30 minutes. Serve cake sliced and garnished with plums and thyme branches.

Steps:

• Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
• Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
• Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
• When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
• Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
• Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

Steps:

• In the bowl of a stand mixer, whisk together the yeast and warm water. Let stand until foamy, about 5 minutes.
• Using a wooden spoon, stir the flour, sugar and 1 tablespoon salt into the yeast solution and mix until a shaggy dough forms. Add 3 tablespoons olive oil and fit the mixer with the dough hook. Beat on medium speed to knead until smooth and elastic, 5 to 10 minutes.
• Lightly oil a large bowl. Transfer dough to the bowl and turn to coat lightly with oil. Cover bowl with a clean dish towel. Set in a warm place until dough has doubled in size, 1 to 2 hours.
• While dough is rising, combine the honey and herbs in a small pot. Gently warm over low for 8 minutes. Remove from heat and let herbs steep until ready to use.
• In a medium bowl, toss the plums with 2 tablespoons of the herbed honey. Sprinkle with 1 tablespoon olive oil and the remaining ½ teaspoon salt and mix.
• Spread remaining 2 tablespoons olive oil on a half-sheet pan. Transfer the dough to the pan and, using your hands, pat into an oval, about ½-inch thick, leaving about a 1-inch border between the dough and edges of the pan. Allow the dough to rise to about 3/4-inch thickness, uncovered, 20 to 30 minutes. Meanwhile, heat oven to 400 degrees.
• Use your fingers to make dimples all over the surface of the dough. Top the dough with the herb sprigs from the honey (reserve the honey) and the sliced fruit. Discard any liquid from the fruit. Drizzle the top all over with olive oil. Bake until the dough is light golden brown and the fruit is cooked through and soft, about 25 minutes.
• Dab the surface with the herbed honey while the focaccia is still hot. Allow to cool slightly before topping with the prosciutto. Move the bread to a board and cut into squares while warm to serve.