Recipes: 5 Ways With Plums

Autumn had a party, and I was very very late. I missed most of the late summer stone fruit, and just managed to get my hands on a couple of punnets of plums. I had a long list of recipes I wanted to try, but unfortunately only managed to eeck out these few with my precious loot.

If you’re in the Northern Hemisphere these area few winning recipes to keep in mind for later in the summer, and if you like me, in the Southern Hemisphere the roasted plums can be replaced with quinces, and served with roast meats such as duck, venison and pork, or served with breakfast with muesli and a good dollop of thick yoghurt, or simply with custard.

The crumble bars are just as delicious with dates or dried apricots, so don’t let the seasonality of the main ingredient put you off, these recipes are very adaptable.I hope you’ll give them a try!

Spice Roast Plums

SPICED ROAST PLUMS

AuthorTaryne JakobiCategory

Yields1 Serving
 10 plums, halved and pitted
 5 tbsp vanilla sugar
 ½ tsp ground cinnamon
 3 bay leaves
 5 whole cloves
 2 whole cinnamon quills
 3 whole star anise
 1 orange, juice and zest
1

Preheat oven to 200oC
Cut the plums in half and place in a baking dish cut side facing up .
Scatter over the vanilla sugar and sprinkle over all the spices, pour in the orange juice and zest
Roast for 15 - 20 minutes until the plums are bubbly and soft.
Serve warm over thick plain yoghurt, or with roast meats such as duck and pork.
To use in baking recipes remove the spices first, and use only the roast fruit.

Ingredients

 10 plums, halved and pitted
 5 tbsp vanilla sugar
 ½ tsp ground cinnamon
 3 bay leaves
 5 whole cloves
 2 whole cinnamon quills
 3 whole star anise
 1 orange, juice and zest

Directions

1

Preheat oven to 200oC
Cut the plums in half and place in a baking dish cut side facing up .
Scatter over the vanilla sugar and sprinkle over all the spices, pour in the orange juice and zest
Roast for 15 - 20 minutes until the plums are bubbly and soft.
Serve warm over thick plain yoghurt, or with roast meats such as duck and pork.
To use in baking recipes remove the spices first, and use only the roast fruit.

SPICE ROASTED PLUMS

ROAST PLUM, PISTACHIO & OAT CRUMBLE BARS

Plum, Pistachio and Oat Crumble Bars.

 

AuthorTaryne JakobiCategoryDessert, Wheat -Free, Gluten- Free, Gluten Free, Baking

Yields24 Servings
 roasted plums from the previous recipe
 360 g Oats, gluten free if preferred
 200 g Oat flour or Buckwheat flour
 225 g All purpose flour, or gluten free flour
 300 g Light Brown sugar ( I used Natura Golden Light Brown)
 5 g Bicarbonate of Soda
 5 g Salt
 545 g Butter, melted
 100 g Shelled Pistachio, chopped
1

To Make the crumble

Grease and line a brownie tin or rectangular cake tin roughly 23 x 33 cm
Preheat oven to 180oC
Combine all the dry ingredients in a bowl and pour over the melted butter.
Mix well to from a crumble.
Divide the crumble mixture in two and press the first half firmly into the tin, spreading evenly and into the corners, smooth with the back of a spoon.
Spread the roasted plums evenly over the base, and top with the second half of the crumble mixture, press down lightly with a flat palm, and sprinkle over the chopped pistachio nuts
Bake for 30 - 40 minutes until golden brown.
Remove from the oven and allow to cool completely in the tin before removing from the tiin. If you can wait I find that if it stands for 24 hours the bars cut better and don’t crumble and fall apart.
Serve sifted with icing sugar or drizzle with lemon plum icing.

To make the icing
stir lemon juice, lemon zest and plum syrup into icing sugar and mix until desired consistency.

Ingredients

 roasted plums from the previous recipe
 360 g Oats, gluten free if preferred
 200 g Oat flour or Buckwheat flour
 225 g All purpose flour, or gluten free flour
 300 g Light Brown sugar ( I used Natura Golden Light Brown)
 5 g Bicarbonate of Soda
 5 g Salt
 545 g Butter, melted
 100 g Shelled Pistachio, chopped

Directions

1

To Make the crumble

Grease and line a brownie tin or rectangular cake tin roughly 23 x 33 cm
Preheat oven to 180oC
Combine all the dry ingredients in a bowl and pour over the melted butter.
Mix well to from a crumble.
Divide the crumble mixture in two and press the first half firmly into the tin, spreading evenly and into the corners, smooth with the back of a spoon.
Spread the roasted plums evenly over the base, and top with the second half of the crumble mixture, press down lightly with a flat palm, and sprinkle over the chopped pistachio nuts
Bake for 30 - 40 minutes until golden brown.
Remove from the oven and allow to cool completely in the tin before removing from the tiin. If you can wait I find that if it stands for 24 hours the bars cut better and don’t crumble and fall apart.
Serve sifted with icing sugar or drizzle with lemon plum icing.

To make the icing
stir lemon juice, lemon zest and plum syrup into icing sugar and mix until desired consistency.

ROAST PLUM & OAT CRUMBLE BARS

 

PLUM & CARDAMON SEMI-FREDDO

 

AuthorTaryne JakobiCategory

Yields10 Servings
 1 quantity of the spiced roast plums
 4 whole eggs, at room temperature
 ½ cup vanilla castor sugar
 ¼ cup vanilla castor sugar
 375 ml whipping cream
 ¼ tsp ground cardamon
1

Line a loaf tin with plastic wrap, making sure there is sufficient over lap on the sides. You can also and a few strips of baking paper across the base and side of the tin to help lift out the semi freddo, but don’t use baking paper to line the tin, it must be plastic wrap.
Mash half of the plums with a spoon until mushy and the big pieces are broken up. Reserve the other half for garnish.
Whip the cream until stiff and fold in the 1/4 cup of castor sugar and set aside, preferably in the fridge
In the bowl of a stand mixer place the eggs, and whisk until light in colour and more than doubled in volume, slowly add in the 1/2 cup of vanilla sugar until thick ribbon stage. Fold in the cardamon powder, and very gently fold in the whipped cream carefully keeping as much air in the mixture as possible.
Transfer to the lined tin and top with the mash plums, using a wooden skewer and swirl the plums through the cream mixture until marbled.
Place in the freezer for 24 hours.
To serve unmold and serve top with the remaining roast plums and garnish with toasted nuts ,sesame seeds and dried rose petals

Ingredients

 1 quantity of the spiced roast plums
 4 whole eggs, at room temperature
 ½ cup vanilla castor sugar
 ¼ cup vanilla castor sugar
 375 ml whipping cream
 ¼ tsp ground cardamon

Directions

1

Line a loaf tin with plastic wrap, making sure there is sufficient over lap on the sides. You can also and a few strips of baking paper across the base and side of the tin to help lift out the semi freddo, but don’t use baking paper to line the tin, it must be plastic wrap.
Mash half of the plums with a spoon until mushy and the big pieces are broken up. Reserve the other half for garnish.
Whip the cream until stiff and fold in the 1/4 cup of castor sugar and set aside, preferably in the fridge
In the bowl of a stand mixer place the eggs, and whisk until light in colour and more than doubled in volume, slowly add in the 1/2 cup of vanilla sugar until thick ribbon stage. Fold in the cardamon powder, and very gently fold in the whipped cream carefully keeping as much air in the mixture as possible.
Transfer to the lined tin and top with the mash plums, using a wooden skewer and swirl the plums through the cream mixture until marbled.
Place in the freezer for 24 hours.
To serve unmold and serve top with the remaining roast plums and garnish with toasted nuts ,sesame seeds and dried rose petals

PLUM & CARDAMON SEMI- FREDDO WITH SPICE ROAST PLUMS

 

SPICED ROAST PLUM SYRUP SPRITZER

AuthorTaryne JakobiCategory

Yields1 Serving
 ½ quantity of the spice roast plums
 soda water
 Proscecco ( optional)
 46 Rosemary sprigs
1

Whizz the plums in a blender until pureed.
Strain to remove pulp
Divide syrup between 6 glasses
Top up with either soda or proscecco and garnish with rosemary sprigs and slices of fresh rosemary

Ingredients

 ½ quantity of the spice roast plums
 soda water
 Proscecco ( optional)
 46 Rosemary sprigs

Directions

1

Whizz the plums in a blender until pureed.
Strain to remove pulp
Divide syrup between 6 glasses
Top up with either soda or proscecco and garnish with rosemary sprigs and slices of fresh rosemary

SPICE ROAST PLUM & ROSEMARY SPRITZER

 

 Styling & Photography : Taryne Jakobi

Recipes: Taryne Jakobi 

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