RECIPE WITH PLUMS RECIPES
POACHED PLUMS RECIPE | BBC GOOD FOOD
Cook a comforting autumn dessert using these gently spiced, poached plums. Or make them the star of the show simply served with cream, custard or ice cream
Provided by Barney Desmazery
Categories Dessert, Dinner, Supper
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 4
Steps:
- To prepare the plums: wash and cut them into quarters, then remove the stones.
- Tip the sugar into a pan with 225ml water, the cinnamon and vanilla. Gently heat until the sugar dissolves.
- Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins – depending on the ripeness – until the plums are soft. Leave to cool slightly and serve as they are with something creamy.
Nutrition Facts : Calories 239 calories, FatContent 1 grams fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 53 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.01 milligram of sodium
ROAST SPICED DUCK WITH PLUMS RECIPE | BBC GOOD FOOD
If you're looking for an alternative Sunday roast, try this roast spiced duck served with plums. It's the perfect balance of savoury, sweet and sour
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Total Time 3 hours
Prep Time 35 minutes
Cook Time 2 hours 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 4. Toast the star anise and coriander seeds in a dry pan until aromatic. Tip the toasted spices into a spice grinder with 2 tsp sea salt and grind into a fine powder (or crush using a pestle and mortar). Put the spice salt in a bowl, add the sugar, mix well and set aside.
- Lightly score the skin of the duck in a criss-cross pattern and heat the oil in a large casserole. Using a pair of tongs to turn it, brown the duck well on all sides, pour off the excess fat, then sit the duck breast-side up and season all over with the sugar and spice mix. Pack the plums around the outside, then scatter over the bay and pour over the vinegar and stock.
- Roast in the oven for 2 hrs or until the duck is golden and the plums have broken down. Turn the oven right up for 10 more mins to crisp up the skin. Take the duck out of the pan to rest for 10 mins and spoon the excess fat off the plums. Carve the duck and serve with a good spoonful of plums.
Nutrition Facts : Calories 762 calories, FatContent 59 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 4 grams fiber, ProteinContent 33 grams protein, SodiumContent 2.9 milligram of sodium
More about "recipe with plums recipes"
SUGAR PLUMS RECIPE: HOW TO MAKE IT - TASTE OF HOME
While working as a secretary in a library, I got a request from someone looking for a sugar plum recipe. I searched high and low but eventually stumbled upon this version in a local publication.—Virginia Barber, Waynesville, Georgia
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Desserts
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Desserts
Calories per serving
- In a large bowl, beat eggs for 1 minute. Gradually add 1 cup sugar; beat 1 minute longer or until thickened. Stir in the almonds, coconut, dates and extracts. Transfer to an ungreased 11x7-in. baking dish., Bake at 350° for 20-25 minutes or until browned and a thermometer reads 160°. Remove from the oven; stir. Let stand for 6-8 minutes or until cool enough to handle. Roll into 1-in. balls; roll in remaining sugar. Cool completely on waxed paper. Store in an airtight container.
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DUCK LEGS WITH STAR ANISE| DUCK RECIPES - JAMIE OLIVER
Cooked slowly to give you thin, crispy skin and beautiful, melt-in-your-mouth meat
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 500 calories per serving
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 500 calories per serving
- Place the duck legs in a sandwich bag with the soy sauce, five-spice, star anise, cinnamon stick and olive oil and let them marinate for a minimum of 2 hours. To really get the flavours going, you could keep this in your fridge to marinate for up to 2 days. Then get yourself a pan, casserole or high-sided roasting tray that snugly fits the duck legs. Place the chillies, plums and sugar in the bottom of the tray and then pour the marinade from the bag over the top. Mix it all up using your fingers, and place the duck legs on top.
- Place the tray in a preheated oven at 170°C/325°F/gas 3 for 2 to 2½ hours until the meat falls away from the bone. Remove the star anise and cinnamon stick, then taste the sauce to see if it needs to be seasoned with a little more soy sauce. It’s now down to you how you would like to serve it. You could have it as a starter with some of the little Chinese pancakes that you can buy, or served simply with rice or noodles and the chunky, jammy plum sauce that the duck has cooked in.
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EASY RECIPES, HEALTHY EATING IDEAS AND CHEF RECIPE VIDEOS ...
From foodnetwork.com
Reviews 4.7
Total Time 13 hours 45 minutes
Category dessert
Reviews 4.7
Total Time 13 hours 45 minutes
Category dessert
- The Sugarplums may be stored on the cooling rack for up to a week. After a week, store in an airtight container for up to a month.
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EASY STEWED FRUIT RECIPE | JAMIE OLIVER FRUIT RECIPES
A few spoonfuls of simple seasonal fruit works a treat on everything from brekkie to Sunday roast!
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 69 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 69 calories per serving
- Chop up all the fruit, discarding any stones.
- Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
- Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
- Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!
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ORIGINAL PLUM TORTE RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 350 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 350 per serving
- 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.)
See details
EASY STEWED FRUIT RECIPE | JAMIE OLIVER FRUIT RECIPES
A few spoonfuls of simple seasonal fruit works a treat on everything from brekkie to Sunday roast!
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 69 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 69 calories per serving
- Chop up all the fruit, discarding any stones.
- Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
- Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
- Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!
See details
ORIGINAL PLUM TORTE RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 350 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 15 minutes
Calories 350 per serving
- 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.)
See details
FRESH PEAR BREAD RECIPE: HOW TO MAKE IT
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.—Linda Patrick, Houston, Texas
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
Calories 168 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
Calories 168 calories per serving
- In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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RUSSIAN HONEY CAKE RECIPE - NYT COOKING
The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. This cake takes a lot of time! Set some aside to do it right. There are just two components — airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey — but both require precision. Clear your schedule, and your countertop, to make the time and space to get it right. Then invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. You can buy dulce de leche at most Mexican markets or upscale groceries (look for brands made in Argentina), or make it a day ahead using this recipe.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
- Chill overnight. Serve chilled. Cake can be made up to two days in advance. Refrigerate leftovers for up to 3 days.
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STEWED PLUMS | TESCO REAL FOOD
Add the plums and poach in the syrup for 15-18 minutes until soft and breaking apart, discard the cinnamon stick. Serve hot or cold in serving bowls. See more Stone fruit recipes
From realfood.tesco.com
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STEWED PLUMS | TESCO REAL FOOD
Add the plums and poach in the syrup for 15-18 minutes until soft and breaking apart, discard the cinnamon stick. Serve hot or cold in serving bowls. See more Stone fruit recipes
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