SPICED ITALIAN PLUMS (PRUNES) IN PORT
We have an old Italian prune tree in the front yard that is usually loaded every year. We fix many of them this way, and have wonderfully sweet, spicy prunes for breakfast all year. We usually spend a whole weekend canning prunes and making apple butter. (another old tree in the yard). Any type plum would most likely work.
Provided by Outta Here
Categories Plums
Time 1h
Yield 6 pints, 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup.
- Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
- Repeat with remaining plums.
- Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
- Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
- Process 20 minutes in boiling water bath.
Nutrition Facts : Calories 398.9, Fat 1, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 90.7, Fiber 4.6, Sugar 83, Protein 2.2
PLUM CRISP
Categories Food Processor Dairy Fruit Nut Dessert Bake Fourth of July Vegetarian Plum Tree Nut Almond Oat Summer Gourmet Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 15 x 9-inch crisp
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Make topping:
- On a baking sheet toast almonds until golden, 10 to 15 minutes. Cut butter into bits. In a food processor blend flour, brown sugar, 1/2 cup oats, cinnamon, salt, and butter until mixture resembles coarse meal. In a bowl stir together flour mixture, remaining 1/4 cup oats, and almonds.
- Make filling:
- In a small bowl stir water and cornstarch until combined. Halve and pit plums. In a 12-inch skillet cook plums and sugar over moderate heat, stirring, until sugar is melted. Stir in cornstarch mixture and simmer, stirring, 15 minutes, or until mixture is thickened. Transfer plum mixture to a 15 x 9-inch (3-quart) baking dish.
- Sprinkle topping over plums. Bake mixture in middle of oven 40 to 45 minutes, or until topping is crisp and golden, and cool on a rack 10 minutes.
- Serve dessert warm with ice cream.
PRUNES IN PORT
I know people that have this with their cornflakes :) Personaly I like them as a snack, but they are great as a quick dessert with custard or ice cream. I pour the prunes into sterilised glass jars, and they keep for months. If you want these as gifts you can easily double the recipe.
Provided by mummamills
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- soak prunes in the port overnight.
- next morning combine everything and simmer for about 30 minutes, stirring occasionaly.
- take out vanilla bean. (You can wash it and use it again).
- bottle, or store in the fridge.
Nutrition Facts : Calories 136.8, Fat 0.1, Sodium 3.4, Carbohydrate 24.6, Fiber 1.2, Sugar 18.4, Protein 0.4
PRUNES POACHED IN RED WINE
I know what you're thinking: stewed prunes? But this is not that. This is prunes poached in wine, a classic French dessert that you still see on dessert trolleys in bistros all over Paris. Some recipes for it have you soak the prunes in water for up to 12 hours to plump them before poaching, others have you soak them in black tea. Here you let them steep for only five minutes in just-boiled water, which means you don't lose the essence of the prunes to the liquid. Then you poach them in sweetened wine spiced up with a cinnamon stick and vanilla bean, and let them steep again for two hours. The prunes retain their intense flavor, and the wine is both spicy and just sweet enough. Serve the prunes cold or warm; you can also keep them in wine in the refrigerator for a week or two, dipping into them to spoon over ice cream or into yogurt, or just enjoying them on their own.
Provided by Martha Rose Shulman
Categories dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place prunes in a bowl and cover with boiling water. Let sit for 5 minutes, then drain.
- Meanwhile, combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Add prunes to wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add zest. Remove cinnamon stick.
- Cover and let sit for at least 2 hours before serving. Serve warm, room temperature or chilled. Prunes will keep for 1 to 2 weeks in the refrigerator.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 20 grams
SPICY OVEN-ROASTED PLUMS
Several years ago I was looking for a recipe to take advantage of our bumper crop of plums, and came across a recipe similar to this. After tweaking a bit, I have come up with a very versatile version that my family and friends love. Season with ground white pepper and use it as a side dish for pork or chicken. Sprinkle with toasted almonds and spoon it over vanilla bean ice cream, angel food, or pound cake for dessert! Play around with the spice combination by adding cloves, allspice, or cayenne. Be adventurous!
Provided by JJOYB53
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
- Place the plums, cut-side up, in a single layer in the baking dish.
- Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
- Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).
Nutrition Facts : Calories 112.7 calories, Carbohydrate 19.1 g, Fat 3.7 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 0.3 g, Sodium 3.1 mg, Sugar 16 g
PLUM-AND-PORT CROSTATA
Italian prune plums, a late-summer treat, are ideal for baking. Look for the small oblong plums at farmers' markets. The Thai chile imparts a subtle heat to the dessert.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes one 8-inch crostata
Number Of Ingredients 13
Steps:
- Pulse flour, 1/2 teaspoon salt, and the granulated sugar in a food processor. Add butter, and pulse until mixture resembles coarse meal. With machine running, slowly add ice water until dough comes together. Shape into a disk. Wrap in plastic. Refrigerate for 30 minutes.
- On a lightly floured surface, roll out dough to 1/8-inch thickness. Fit into an 8-inch pie dish, leaving a 1-inch overhang. Freeze for up to 30 minutes.
- Preheat oven to 400 degrees. Simmer port and 1/2 cup brown sugar in a saucepan over medium heat until reduced to 1/2 cup, about 25 minutes. Transfer to a bowl. Add chile if desired. Cover, and let cool for 10 minutes.
- Stir together remaining 3/4 cup brown sugar and teaspoon salt, the plums, cornstarch, cinnamon, and port syrup. Transfer to pie shell. Fold in overhang to form a crust; brush crust with cream, and sprinkle with sanding sugar. Bake for 30 minutes; reduce oven to 375 degrees. Bake until golden and center is bubbling, about 45 minutes more. Let cool.
ROASTED ITALIAN PLUMS
Italian prune plums have a short but prolific season in October. Since they are firm and not overly juicy, they take well to roasting and won't fall apart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Toss plums in a large bowl with sugar and butter; place cut side down on a rimmed baking sheet. Roast until plums are cooked through and caramelized, 15 to 20 minutes. Remove from oven, and serve.
More about "spiced italian plums prunes in port recipes"
6 WAYS TO ENJOY PRUNE PLUMS | FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
SPICED ITALIAN PLUMS PRUNES IN PORT- WIKIFOODHUB
From wikifoodhub.com
ITALIAN PLUM JAM - SAVORING ITALY
From savoringitaly.com
SPICED PLUMS IN PORT RECIPE BY DESSERT.MASTER | IFOOD.TV
From ifood.tv
PORT-SIMMERED PRUNES WITH MASCARPONE - THE BOSTON GLOBE
From boston.com
SAUCE & CONDIMENT RECIPES WITH PRUNES (DRIED PLUMS)
From stapleton-spence.com
THE EASY WAY TO MAKE DRIED PRUNES AND PRESERVE SUMMER’S BOUNTY
From joybileefarm.com
CANNED SPICED PORT PLUMS RECIPE - ANN'S ENTITLED LIFE
From annsentitledlife.com
ITALIAN PRUNE PLUM CRUMBLE - THE HUNGRY MOUSE
From thehungrymouse.com
ITALIAN PRUNE PLUM JAM WITH A HINT OF CINNAMON - COOKISTRY
From cookistry.com
SPICED PRUNES IN PORT - ALISON'S PANTRY
From alisons.aws-4.com
PICKLED ITALIAN PLUMS – FOOD IN JARS
From foodinjars.com
SPICED PEARS & PLUMS IN PORT RECIPE - FOOD NEWS
From foodnewsnews.com
PLUM RECIPE SUBSTITUTIONS - THE SPRUCE EATS
From thespruceeats.com
ITALIAN PRUNE PLUMS INFORMATION, RECIPES AND FACTS
From specialtyproduce.com
PLUM AND PORT JAM- A TASTE OF PORTO - BLISSFUL DOMESTICATION
From blissfuldomestication.com
SPICED PLUMS WITH PORT AND ANISE AT WHOLE FOODS MARKET
From wholefoodsmarket.com
PRUNES IN PORT AND SPICE SYRUP - FINDING FEASTS
From findingfeasts.com.au
FOOD SUNDAY: WHAT TO DO WITH AN ITALIAN PRUNE PLUM
From shadowproof.com
SPICED PEARS & PLUMS IN PORT RECIPE | FUSS FREE FLAVOURS
From fussfreeflavours.com
NOW IS THE TIME TO PICK UP SOME ITALIAN PRUNE PLUMS. HERE’S WHAT …
From washingtonpost.com
SPICED ITALIAN PLUMS (PRUNES) IN PORT RECIPE - RECIPEZAZZ.COM
From recipezazz.com
29 INDULGENT PLUM RECIPES – WHAT TO DO WITH PLUMS
From morningchores.com
SPICED ITALIAN PLUMS (PRUNES) IN PORT RECIPE - RECIPEZAZZ.COM
From recipezazz.com
ITALIAN PRUNE PLUMS | LEFT COAST COOK
From leftcoastcook.wordpress.com
SPICED PRUNES IN PORT - ALISON'S PANTRY
From alisonspantry.co.nz
IN SEASON: ITALIAN PRUNE PLUMS | KITCHN
From thekitchn.com
PRUNES IN SPICED PORT SYRUP [PALEO - PENNY BENJAMIN
From pennybenjamin.com.au
GRILLED PORK CHOPS AND ITALIAN PLUMS: A SMOKY, SEASONAL TASTE OF …
From blue-kitchen.com
PARMESAN AND PROSCIUTTO SPICED PLUMS - FOOD NETWORK
From foodnetwork.ca
CANNING ITALIAN PRUNE PLUMS (RAW PACK) - YOUTUBE
KITCHEN HEAT: WHAT TO DO WITH AN ITALIAN PRUNE PLUM - BLOGGER
From bringingtheheat.blogspot.com
SPICED PLUMS IN PORT OR PRUNES IN PORT | PORT RECIPE, RECIPES, SUGAR ...
From pinterest.nz
SPICED ITALIAN PLUMS (PRUNES) IN PORT RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: PRUNES STEWED IN PORT WINE - KITCHN
From thekitchn.com
AND A PLUM CRUMBLE WITH WALNUTS. - EDIBLETCETERA
From edibletcetera.com
ITALIAN PRUNE PLUMS | PRODUCE BEAT - YOUTUBE
From youtube.com
You'll also love