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tiny red plums, want to make some kind of desserts

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Wendy Lai Jul 1, 2004 01:27 PM

My parents has oodles of fruit trees in their background. One such tree yielded tons of little red plums, just about a mouthful each. They are fairly sweet. I want to make some sort of easy to travel dessert with them, for a picnic and to take to a ball game. Any suggestions?
I was thinking maybe a compote of some sort. I have port on hand. Any recipes?
Or maybe a gallet or some sort of hand held dessert?

thanks

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    chococat RE: Wendy Lai Jul 1, 2004 02:21 PM

    What a delightful dilemma! An abundance of plums! If I were faced with such a condundrum, I think I'd do a couple of things--

    A classic tart (with pastry cream or lemon filling) topped with glazed plum halves. It would be gorgeous with those little plums. Maybe even bite sized tartlets with one perfect plum half atop each one!
    I've also made tarts where the plum halves are arranged in a blind baked crust, the filling is carefully poured around the plums and then the whole thing is baked together-- the plums collapse a bit but you can still see them poking through the filling.

    A filled bar cookie-- shortbread crust, and struesel topping with a thick layer of sweet/tart plums in the middle. Kind of like a bavarian apfelkuchen but with plums. I think it would travel really well.

    Yum! Let us know what you end up doing!

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      Kathleen RE: Wendy Lai Jul 1, 2004 05:44 PM

      lucky you! A co-worker just gave me a bag of tiny red plums. We ate some out of hand, but there were too many to eat while they were still at their peak. I made a plum upside down cake. I used the pineapple upside down cake recipe from Joy of Cooking, but substituted the plums for the pineapple and baked in a cast iron skillet that is quite a bit larger than the pan called for in the recipe, so that there is a much greater ratio of fruit to filling, and baked for about 25 minutes. I've made that recipe this way many times before and used all kinds of fruit, but plums are really my favorite, and the little red ones really did look beautiful. It's quite portable, I've brought this to lots of potlucks. I served this one with whipped cream for dessert at home, but then brought the rest into work where it was devoured very quickly, and I had several requests for the recipe.

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        Cathleen RE: Wendy Lai Jul 2, 2004 06:41 PM

        I was once presented with a bag of small, ripe, red plums like the ones you describe. I made plum crisp out of them - No recipe, probably with a simple struesel topping. I fondly remeber that crisp as one of the greatest desserts I've ever made. Cooked, the plums had a seductive, slightly cinnamony flavor reminiscent of tart cherries.

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