PLUM CLAFOUTIS
Steps:
- Preheat the oven to 400 degrees. Arrange 2 racks equally spaced in the oven. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans.
- In a small bowl, combine the vanilla seeds with the 2 teaspoons of sugar. Butter the six gratin dishes well with the butter and sprinkle the dishes with the vanilla and sugar mixture. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the 2/3 cup sugar on medium speed, until blended. Lower the speed and add the flour, cream, milk, and Armagnac. Whisk in the star anise and salt just until combined and set aside for 10 minutes. The batter will look like pancake batter.
- Cut the plums in half through the stem, discard the pits, and cut each half in wedges, again cutting through the stem. Distribute half a plum to each gratin dish, placing them in a pinwheel pattern. Distribute the batter evenly in the gratins (the plums will only be half immersed in the batter) and bake for 35 to 40 minutes, until the edges are golden brown and the custard is just set.
- Sprinkle with the orange zest and serve hot or warm.
PLUM COBBLER WITH CINNAMON BISCUITS
Categories Dairy Egg Dessert Bake Plum Summer Cinnamon Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 15
Steps:
- For filling:
- Preheat oven to 400°F. Toss plums, sugar, cornstarch, and vanilla in large bowl to coat. Transfer to 13x9x2-inch glass baking dish. Bake until thick and bubbling at edges, about 30 minutes.
- Meanwhile, prepare biscuits:
- Whisk flour, 3 tablespoons sugar, baking powder, salt, and 1/4 teaspoon cinnamon in large bowl to blend. Add butter; rub in with fingertips until coarse meal forms. Whisk 3/4 cup whipping cream and egg in small bowl to blend. Stir cream mixture into flour mixture just until blended. Gently knead in bowl until dough comes together, about 5 turns.
- Remove plums from oven and stir gently. Break off golf-ball-size pieces of dough and arrange over hot plums, spacing apart. Brush dough with remaining 2 tablespoons cream. Mix remaining 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl. Sprinkle over dough.
- Bake cobbler until fruit is bubbling, biscuits are browned, and tester inserted into center of biscuits comes out clean, about 30 minutes. Cool slightly. Serve hot or warm with vanilla ice cream.
SLOW-COOKER PLUM COBBLER
Keep your oven (and home) cool this summer with a seasonal fruit cobbler baked in the slow cooker. Sprinkle with toasted almonds for some extra crunch.
Provided by Food Network Kitchen
Categories dessert
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the filling: Whisk together the cornstarch and 1/4 cup water in the insert of a 6-quart slow cooker. Add the plums, granulated sugar and salt, and stir to combine.
- For the topping: Whisk together the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingers to form a coarse meal with some pea-size lumps. Add the half-and-half, and stir with a wooden spoon to form a wet dough.
- Drop small spoonfuls of the dough over the plum mixture. Cover the slow cooker with a lid, and cook on high heat until the cobbler is bubbly and the biscuits are cooked through, 3 to 4 hours.
- Rest the cobbler for 20 minutes. Spoon the cobbler into serving bowls, and then sprinkle with confectioners' sugar and top with a scoop of vanilla ice cream to serve.
PLUM COBBLER BARS
What's not to love about a juicy plum filling surrounded by plenty of buttery streusel? In this simple recipe, you have to cook down the plums to be thick enough, but the process is relatively hands off, and the flavor of the slow-simmered fruit is well worth it. You can cut the cobbler easily into bars, as the name implies, but the filling stays a bit soft, so you may prefer to eat them with a fork. They're excellent with ice cream, but many like them best topped with a drizzle of cold heavy cream.
Provided by Erin Jeanne McDowell
Categories pies and tarts, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a large pot, combine plums and 1 1/2 cups/300 grams granulated sugar. Heat over medium-low heat, stirring occasionally, until fruit releases juices and becomes very tender, 12 to 15 minutes. Meanwhile, place a small plate in the refrigerator to chill. You'll use this later to check the doneness of the jam.
- Purée plum mixture in pot using an immersion blender (be careful of splashing), or remove from pot and purée in a blender or food processor until relatively smooth. Return purée to pot if you removed it, and cook over medium-low heat, stirring occasionally, until mixture thickens and reduces by about half, about 10 minutes. You should end up with about 3 1/2 cups/840 milliliters plum jam. (You can test the doneness by spooning a small amount of the jam onto the chilled plate, returning it to the refrigerator and letting it sit for 2 minutes. It should keep a clean line when you run your finger through it.)
- In a small bowl, whisk remaining 1/3 cup/65 grams granulated sugar with cornstarch to combine. Whisk sugar-cornstarch mixture into jam and cook, stirring occasionally, until it simmers. Simmer for 1 minute, stirring well to prevent scorching. Stir in vanilla extract, and cool plum mixture to room temperature.
- Heat oven to 350 degrees, and line a 9-by-13-inch pan with parchment paper with overhang on all sides. In a large bowl, combine oats, flour, whole wheat flour, brown sugar, baking powder, salt and cinnamon. Add melted butter and stir until the mixture forms streusel-like crumbs.
- Press 2/3 of crumb mixture into an even layer at bottom of prepared pan. Spread cooled plum jam in an even layer over crust, then sprinkle remaining crumb mixture evenly over top of jam.
- Bake until jam bubbles at edges and streusel is lightly browned, 45 to 55 minutes. Cool completely before slicing into 12 pieces.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 8 grams, Carbohydrate 109 grams, Fat 25 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 200 milligrams, Sugar 66 grams, TransFat 1 gram
FRESH PLUM COBBLER
A fresh take on a home-style favorite!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Mix 3/4 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in plums and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep plum mixture hot in oven.
- Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of fine crumbs. Mix in milk until mixture forms soft dough. Drop by 6 spoonfuls onto hot plum mixture.
- Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipping cream.
Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg
FRUIT COCKTAIL COBBLER
This is a tasty twist on the more traditional peach or cherry cobblers. It is very easy and delicious.
Provided by Karen..
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Pour butter into a 9 x 13 inch pan.
- In a mixing bowl, stir together flour, sugar and baking powder until well combined.
- Stir in milk until smooth.
- Pour into pan and stir around to incorporate some of the butter.
- Spoon fruit evenly over batter.
- Bake for 35 to 45 minutes.
- Top with ice cream if desired.
Nutrition Facts : Calories 305.2, Fat 12.5, SaturatedFat 7.8, Cholesterol 33.7, Sodium 207.5, Carbohydrate 47.3, Fiber 1, Sugar 33.5, Protein 2.7
PLUM WINE COBBLER COCKTAIL
Make and share this Plum Wine Cobbler Cocktail recipe from Food.com.
Provided by momaphet
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Muddle orange slices in cocktail shaker with simple syrup, and ice and plum wine, shake vigorously, strain into tall ice filled Collins glass. Garnish with plum slice.
Nutrition Facts : Calories 12.7, Sodium 0.3, Carbohydrate 3.3, Fiber 0.6, Sugar 2.2, Protein 0.2
PLUM COBBLER
My family loves Italian purple plums so I love to find recipes that feature plums. This recipe has become a favorite dessert.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine plums and 3 tablespoons brown sugar. Combine 2 teaspoons flour, pepper, nutmeg and cloves; sprinkle over plums and toss to coat. Transfer to a greased shallow 1-qt. baking dish. , In a small bowl, combine oats with remaining brown sugar and flour. Stir in butter and orange zest until crumbly. Sprinkle over plum mixture. , Bake at 375° for 20-25 minutes or until topping is golden brown and plums are tender. Serve warm.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
EASY FRUIT COBBLER
This cobbler can be made with peaches, apples, cherries, or berries.
Provided by Rosemarie Reeher
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
- Blend together flour, baking powder, sugar, and milk.
- Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 34 g, Cholesterol 17.1 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 4 g, Sodium 173.7 mg, Sugar 21.8 g
PLUM COCKTAILS
These refreshing cocktails are made with gin and either yellow or red plums.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 10
Number Of Ingredients 5
Steps:
- Cook sugar and 1 1/2 cups water in a saucepan over medium heat, stirring occasionally, until sugar has dissolved. Bring to a boil. Stir in plums; remove from heat. Refrigerate syrup until cold.
- Fill 10 tall glasses with ice. Squeeze 1 lime wedge into each glass; add wedge to glass. Stir 1/4 cup syrup and 1 ounce gin into each glass. Add sparkling water to fill; stir. Garnish with plums. Serve.
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