Anybody bake with Santa Rosa plums?
I have a large bag of over-ripe Santa Rosa plums and I was thinking about trying to bake something with them. Santa Rosa plums sure have a lot of liquid though, so is it possible?
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wearybashful
Aug 14, 2009 03:52 PM
Thanks, all. No more Santa Rosa plums, on to prune plums. Those are easier to bake with,not as juicy.
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re: ElenaRose
maria lorraine
Aug 6, 2009 07:13 PM
Absolutely. So easy. Just slice and make a cobbler-type thing. I use a streusel topping (oats, butter, brown sugar, walnuts or almonds). Serve with vanilla ice cream.
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I have a Santa Rosa plum tree and googled "santa rosa plum recipe" and found a lot of good ones! I made two batches of jam and a beautiful sorbet. Tonight it will be cobbler or upside down cake.
Scroll down on this page for a link to the sorbet. I used vodka as the alcohol and did not churn it. I put it in the freezer in a stainless steel bowl and set the timer to stir it every half hour, scraping the frozen part off the sides and stirring it into the mix. Unbelievable beautiful color! http://simplyrecipes.com/recipes/plum... -
wearybashful
Jul 17, 2008 05:08 PM
Thanks, everybody. I have a prune plum tree getting ripe, and some of these ideas will be good for those plums. Prune plums are sweet and not juicy, but they're a bit boring because they lack the tartness of the santa rosas. I usually put orange peel and spices in with them.
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Leucadian
Jul 16, 2008 10:51 PM
A friend came over tonight, delivering a Santa Rosa plum tart, using plums from my tree. It was very juicy, and he wasn't entirely happy with it. His tart was pure and simple: bought pie dough slightly pre baked, then halved and pitted plums with sugar, and into the oven again.
The flavor was good, but he was thinking of the tarts of his Swiss childhood, and these plums were a LOT juicier. Now, it may be that less ripe plums would have been less juicy, but the flavor would be lacking, too. Another friend whom I had gifted a big bag of plums told me that they dried pretty well, not to a prune consistency, but more like a dried apricot. What about partially dehydrating the plums (dip in boiling water - or lye then rinse?? - to craze the skin to help drying), then use them in a tart. This is a little different than Toodie's broil, but the goal is the same, to get rid of some water.
I am sure you wouldn't have the fresh plum taste ater a day in the dehydrator, but on the other hand, my wife's plum jam tastes plenty fruity, so maybe there's a way.This seems like a lot of complication for what is supposed to be a simple fruit tart, but life is not all about economy and simplicity, is it?
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I have used plums in this recipe many times with excellent results.
Really good, ultra simple summer fruit cake
http://www.chowhound.com/topics/279043 -
maria lorraine
Jul 16, 2008 01:31 AM
Just make your regular pate brisee (or pate sucree) crust and press it into a tart pan.
Slice the plums in half and pack them tightly cut-side up, sprinkle with sugar, dot with butter. As the tart bakes, the plum juices collect in the little "cups." To quote Melanie Wong, slap-yer-granny good.
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chef chicklet
Jul 15, 2008 03:49 PM
I've only made jam. And it was the best jam I ever had, its a gorgeous ruby color.
Martha? I think has an upside down plum cake. You might want to drain the juice, I used a very ripe juicy pineapple the other day for an upside down and it was borderline ruined. (the family ate it, like locust so it wasn't all that bad to them) Let them sit in a strainer after cutting. There are plum cakes too, seen many recipes for them. -
toodie jane
Jul 15, 2008 03:37 PM
You could slow roast them first (like tomatoes) to get rid of some of the liquid. Then bake as a tart on top of a pate brisee bottom with a lattice top.
