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What to do with a Costo-sized box of fresh Italian prunes?

I asked my husband to get me a bag of prunes from Costco. I failed to mention "dried". He came home with a box of fresh Italian prunes. I'm the only one in the house who will eat them fresh, but I doubt I can eat an entire box by myself. Any recipes ideas? Could I make jam out of them?

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  1. Are they prune plums, the small purple kind with a stone in the middle? They're marvelous in a plum crisp. Or you can slice them up, toss with brown sugar, and eat them with plain yogurt.

    2 Replies
    1. re: brendastarlet

      Yes, that's them! I bet my hubby would eat a plum crisp...and the toddler, too! I like the plain yogurt idea, too! I've got some of that!

      1. re: Magnificat2005

        I second the plum crisp idea, which is what I do with all the Italian plums from the garden. Martha Stewar has a great recipe for Plum Oat Crisp in her Baking Handbook.

    2. I bet they'd make great liqueur.

      This is the recipe I use for plum liqueur: http://www.guntheranderson.com/liqueu...
      Given that you have the small Italian plums, I'd use double the number of plums in the recipe.

      It makes a lovely aperitif over ice.

      1. My German mom's Kaffeklatsch standard was a fruit tart, either apple or Italian plum. Make an ordinary sugar cookie dough, using vanilla and/or almond extract. Press this dough into a pie or tart pan. Leave skin on plums, slice in lengthwise quarters, discarding pits. Arrange over the dough, in concentric circles (working from the edge to the center). Sprinkle with sugar. Bake at 350-375 degrees till crust is golden brown. It's been ages, so I can't recall for how long, but am guessing 30-40 minutes. When cool, brush with melted currant, apple, or grape jelly. This makes it shiny, and the plums look very pretty this way.

        2 Replies
        1. re: greygarious

          Forgot to specify - place the quartered slices skin side down, pointy ends aimed at the edge and center. I see that this recipe is very similar to the splendid table version linked to by jenkalb. That being the case, it's probably a 40-45 minute baking time.

          1. re: greygarious

            That sounds similar to an Italian plum tart I saw Lidia make on her show. I can't find the recipe online but it too included the almond extract in the crust. I think she used some kind of glaze, using a brush onto the fruit, instead of the sprinkled sugar. Sounds good either way!

          2. They make a great clafoutis too. They' don't exude as much juice as regular plums, so they're much better in baked goods. I've also had them in a German kuchen that was essentially a very rich, buttery cake poured over the cut plums. Yum.

            You could probably cut them up and freeze them for later too, especially for use in a crisp or in yogurt.

            1. this is a great recipe - the Times used to publish it every year, and I used to make it every year - freezes well, too.

              http://splendidtable.publicradio.org/...

              1 Reply
              1. re: jen kalb

                this torte is delicious! way more than the sum of its parts. i look forward to italian prune plum season every year just so i can make this.

                also, plums are great in pie. i've never done just a straight plum pie, but mixed with berries or cherries, they add a wonderful ruby color and great flavor. now my family begs me to make plum pies every summer.

              2. I made this pork with a plum raspberry sauce last year when Italiam plums were abundant.
                http://houndstoothgourmet.com/pork-ch...

                  1. The Three P's: Pork, Port, and Prunes.

                    This one is a great way to use the whole boneless loin.

                    http://www.foodandwine.com/recipes/po...

                    1. I'd stew them in some water and sugar, and maybe a little liquor at the end, then use the compote to top crepes... Or, cool then mix into oatmeal or yogurt or trifle or parfait...

                      1. I just posted this recipe under another thread, but it actually works best with Italian prune plums. Zwetschkenknödel, Austrian plum dumplings. This recipe looks closest to what my grandmother does when she makes them, except that she doesn't remove the pits (they are easy to eat around when the dumplings are cooked), and she leaves the browned breadcrumb mixture separate from the dumplings so that we can top them ourselves. They are really, really delicious.

                        http://www.jewishfood-list.com/recipe....

                        1 Reply
                        1. re: fbf242

                          Those are fantastic! I just bought too many prune plums, too, and I split them open and froze them. I'm going to see how they work out later on in recipes, but I think you can put them on cookie sheets, freeze them and pop them in ziplocs. Plum smoothies?