FRUITS IN SEASON: PLUMS
30Fifteen. Loves. Plums! And guess what? They are beginning to come into season. *Jumps up to do a celebratory dance*
Here are five fantastic recipes that'll have you wanting to dash to the shop immediately to stock up!
Plum Crazy Purple Smoothie
1/2 an avacado
1/2 cup Blueberries, frozen
6 Strawberries, frozen
1/2 a cup of Almond milk
Blend for 30 seconds
Plum & Thyme Prosecco Smash
6 Thyme Sprigs
Juice from one Lemon
4 Tbsp. Thyme Simple Syrup (1/2 Cup of Sugar, 1/2 Cup of Water, bring to a boil, remove from heat, add thyme sprigs, stir, and let cool. Chill until ready to use.)
1 Bottle of Prosecco or your favorite bubbly
Peel and chop 2 plums.
Muddle the plums with the thyme simple syrup and lemon juice until all of the plum juices have been released. (You can also muddle right in the glass if you prefer to have bits of fruit in your cocktail!)
Shake with ice in a cocktail shaker.
Pour over crushed ice evenly between two glasses.
Top off with prosecco and garnish with extra plum slices and thyme sprigs.
Plum Salad with Lemon & Ginger Dressing
1 tsp fresh grated ginger
2 Tbsp fresh lemon juice
3 Tbsp canola (or other light oil)
1 Tbsp honey
¼ tsp salt
Freshly cracked pepper
2 plums (about ½ lb. total)
1 bunch fresh parsley
¼ cup sliced almonds
2 cups cooked bulgur, quinoa, couscous, or rice (chilled)
- Grate about one tsp of fresh ginger into a jar or small bowl. Add the lemon juice, salad oil, honey, salt, and some freshly cracked pepper. Shake the jar (or whisk) until the ingredients are combined. Let the dressing sit while you prepare the rest of the salad.
- Rinse the parsley well to remove any dirt or debris. Shake off as much water as possible. Pull the leaves from the stems and then give them a rough chop. Place the chopped parsley in a bowl.
- Thinly slice the plums and remove the sections from the pit. Add the plum slices and sliced almonds to the bowl with the parsley. Give the dressing a quick stir, then add it to the salad (start with half and add more as needed). Toss the salad until everything is coated in the dressing, then serve.
1 1/2 cups packed Muscavado sugar
1 cup wild or cultivated blueberries, washed
5 medium plums, pitted, sliced
3 Tablespoons fresh lime juice
1 Tablespoon vodka
Combine Muscavado sugar with 2 cups of water in a large saucepan. Bring to a boil over medium high heat, and stir until the sugar dissolves.
Gently tip the blueberries and plums into the sugar syrup. Simmer the fruit over medium heat for 12-14 minutes or until it cooks down and softens. Remove pan from heat.
Carefully add the hot fruit and liquid to a blender. Cover the lid with a tea towel and blend until smooth. Transfer to a bowl, cool, then chill overnight.
When ready to churn, pour lime juice and vodka into the fruit puree and whisk well to incorporate.
Follow your ice cream machine instructions to churn puree into a soft sorbet. Transfer to a freezer-safe container and allow to solidify in the freezer for at least 4 hours before scooping and serving.
No Bake Plum Tart
For the crust:
250g gingersnap biscuits
1/2 cup room-temperature butter, cubed
For the plums
300g small plums (about 7-10)
1 Tbs butter
2 sprigs of fresh thyme (plus a few extra sprigs for garnishing later)
2 Tbs muscovado (or dark brown) sugar
1 Tbs water
For the filling:
1 cup (225g) mascarpone cheese
2 Tbs cream
1 Tbs honey
For the Crust:
Pulse the gingersnaps in a food processor until finely ground into crumbs (you should have about 2 1/2 cups of crumbs). Add the softened butter and pulse a couple times until the dough begins to come together. If you squeeze a clump in your hand and it sticks together, it's ready. Press into a 13 x 4" tart plate and refrigerate for at least 1 hour until solid.
For the Plums:
While the crust is refrigerating, halve and pit your plums. In a medium pan, melt the butter. Add the thyme sprigs and the muscovado sugar and stir. Throw in a tablespoon of water and stir for a minute until everything comes together and begins to bubble/caramelize. Add the plums and cook them just for a minute or two per side, until they've begun to soften. Remove from heat and set aside.
For the Crust:
Beat the mascarpone in a bowl until it softens up, then add the cream and honey and beat until incorporated and fluffy.
Just before you're ready to serve, remove the tart crust from the fridge and spread with the mascarpone filling. Top with the plums and their juices, and garnish with thyme sprigs.Best enjoyed the day it's made, but will keep, wrapped in the fridge, for about 3 days.
If you wanted to add a little more thyme flavour, you could always throw 1 tbs of finely-chopped fresh thyme in with the crust ingredients.