PLUM CHICKEN RECIPE RECIPES

Name: Original Plum Torte
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 3/4 to 1 cup sugar; 1/2 cup unsalted butter, softened; 1 cup unbleached flour, sifted; 1 teaspoon baking powder; Pinch of salt (optional); 2 eggs; 24 halves pitted purple plums; Sugar, lemon juice and cinnamon, for topping

ORIGINAL PLUM TORTE RECIPE - NYT COOKING

Original Plum Torte Recipe - NYT Cooking image

The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.

Provided by Marian Burros

Total Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

3/4 to 1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Steps:

Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Nutrition Facts : @context http//schema.org, Calories 350, UnsaturatedFatContent 4 grams, CarbohydrateContent 57 grams, FatContent 13 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 8 grams, SodiumContent 63 milligrams, SugarContent 42 grams, TransFatContent 0 grams

WILD PLUM JELLY RECIPE: HOW TO MAKE IT

Wild Plum Jelly Recipe: How to Make It image

I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mt. Horeb, Wisconsin

Provided by Taste of Home

Total Time 60 minutes

Prep Time 55 minutes

Cook Time 5 minutes

Yield about 8 half-pints.

Number Of Ingredients 4

Ingredients

5 pounds wild plums, halved and pitted
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
7-1/2 cups sugar

Steps:

In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 108 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 28g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

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