PLUM CRISP
A tangy plum dessert I've made for years to make use of all that midsummer fruit from my tree. Try it with vanilla ice cream. It's a favorite with or without!
Provided by Donna
Categories Desserts Crisps and Crumbles Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter.
- Bake in the preheated oven until the topping is brown, about 40 minutes.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 64.7 g, Cholesterol 71.7 mg, Fat 16.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 10 g, Sodium 630.5 mg, Sugar 46.5 g
PLUM BUTTER
A delicious fruit butter to spread on warm bread, toast, or scones, or use it on a sandwich or a sponge cake. A lovely way to preserve the flavor of local plums for enjoyment year-round.
Provided by 1-800-FLOWERS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 18h55m
Yield 32
Number Of Ingredients 3
Steps:
- Place plums in a large stockpot and add enough water to cover the bottom of stockpot; cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Remove stockpot from heat and cool for 2 hours.
- Return stockpot to stovetop over low heat; cook gently for 2 to 3 hours. Remove from heat and keep at room temperature, 8 hours to overnight.
- Cook plums over low heat, stirring occasionally, about 2 hours. Remove from heat and let stand at room temperature for 2 hours.
- Bring plums to a boil; add sugar, lower heat, and simmer until thickened, about 15 minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack plum butter into hot jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 53.6 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 0.1 mg, Sugar 12.6 g
HOT BUTTERED RUM BATTER
This is THE batter to use for absolutely delicious and buttery Hot Buttered Rums! You can keep this in the freezer for up to 3 months.
Provided by SHERIMA1
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 40m
Yield 100
Number Of Ingredients 6
Steps:
- Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
- In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 10.3 g, Cholesterol 12.1 mg, Fat 4.3 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.7 g, Sodium 31.7 mg, Sugar 10 g
HOT PLUM BATTER CAKE
This cake looks really unique, because of the batter and the plums. Other fruits can be used, depending on the season. Canned dark cherries are particularly good.
Provided by KittyKitty
Categories Dessert
Time 45m
Yield 1 cake, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Lightly oil a wide, shallow ovenproof dish ( I use an Augratin dish), and add the plums.
- Pour the milk, milk powder, sugar, vanilla, flour and egg whites into a blender or food processor. Process until smooth.
- Pour the batter over the plums. bake for 25-30 minutes or until puffed and golden. Sprinkle with confectioner's sugar and serve immediately.
Nutrition Facts : Calories 191, Fat 0.7, SaturatedFat 0.2, Cholesterol 2, Sodium 353.2, Carbohydrate 37.7, Fiber 2.1, Sugar 17.1, Protein 8.6
HOT PLUM BATTER
This is a fairly low cal desert, as it doesn't use any oil and hardly any sugar. You can also make it using other fruits, such as apples or fresh or canned black cherries. Serve it directly from the oven to enjoy it at its best.
Provided by -Sylvie-
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease a large shallow ovenproof dish and add the plums.
- Mix the milk, milk powder, sugar, vanilla, flour and egg whites into a smooth batter.
- Pour all the batter into the ovenproof dish; it should just about cover the majority of plums.
- Bake for 25-30 minutes in a preheated oven at 220 C/425 F/Gas 7, until it is well risen and has turned golden.
- Sprinkle with icing sugar and serve straight away.
Nutrition Facts : Calories 200.7, Fat 0.7, SaturatedFat 0.2, Cholesterol 2.5, Sodium 369.8, Carbohydrate 39.2, Fiber 2.2, Sugar 18.8, Protein 9.5
BATTER
Use this all-purpose batter to coat and fry fish, chicken or even halloumi. The liquid portion could be made using tap water, sparkling water or even beer
Provided by Charlotte Pike
Time 25m
Number Of Ingredients 3
Steps:
- Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
- Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium
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PLUM BUTTER - THE DARING GOURMET
From daringgourmet.com
4.7/5 (36)Total Time 10 hrs 10 minsCategory CondimentCalories 45 per serving
- Place the plums in the slow cooker. Stir in the sugar, cinnamon and cloves. Cook either on LOW for at least 10 hours or on HIGH for at least 4 hours until the plums are very soft.
- Use an immersion blender (or transfer to a blender, puree and return to the slow cooker) to puree the plum butter until smooth. If you prefer it a little chunky, blend until the desired texture is achieved.
- Continue to simmer the plum butter, this time with the lid opened, until the plum butter is reduced in volume to a spreadable texture, approximately 5-6 more hours on LOW or 3-4 hours on HIGH. (Note: The longer you simmer the plum butter the more deeply caramelized it will be. If you're going to simmer it for a much longer time, I recommend doing so on LOW to prevent burning. I’ll often simmer it with the lid closed for up to 20 hours and then open the lid, puree it, and simmer for another 5-6 hours until thickened.) Once it's reached the desired consistency, taste it. You can add more sugar at this point if you prefer and let it simmer until the sugar is dissolved.
- Spread this on toast, bagels, muffins, incorporate it into your favorite BBQ sauce or savory chicken/pork glaze.
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