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Sep 1, 2012 05:09 PM

Lots of fresh plums. any thoughts how to use them up to feed a bunch of guys?

I got a large basket of #2 plums and my bf also got some fresh non bruised ones. I also have a few nectarines and a couple granny smiths and a few bananas in the freezer. I was thinking fruit butter w the plums and apples. I hate to see them waste as I got them for a steal. There are almost all guys at bfs work so I practice making sweets to hone my skills and his Co workers get the benifits. What to make for non fru fru guys? If i end up making butter they also get my fresh bread. What would you make? I have no rolled oats to make a crisp. Just putting that info out there. Thanx

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  1. I'd be making plum kuchen. It is a german dessert with an egg butter crust and sliced fruit on top.

    4 Replies
    1. re: docfood

      Can I use the slightly bruised fruit? Would it matter?

      1. re: docfood

        Search for recipes calling it "pflaumekuchen". Or do as Mom did: make a sugar cookie dough, press it into a pie pan or tart shell, and arrange quartered plums, cut side up, in concentric circles.
        Sprinkle with sugar mixed with cinnamon and/or cardamom, and bake at 350 until the crust is nicely browned. When cool, brush with melted jelly - can be apple, currant, or quince. Serve warm or at room temp.

        1. re: greygarious

          That would be Pflaumenkuchen, and I made one last week. It works best with with Italian Prunes, but most other fruits will work well too. (Using other fruits I have added on occasion a Meringue at the last minutes of baking. That is usually well liked.)
          You simply roll out a yeast dough ( add a couple of Eggs, a bit of sugar or honey, butter, Flour to your liquid ( warm water and Milk 50:50) to which you have added the appropriate amount of yeast. ( think sweeter version of Pizza dough)
          Roll out on large Cookie sheet, layer cut Plums as said. I sprinkle Cinnamon and Sugar on top of fruit, addd small amounts of unsalted butter here and there and bake.
          That's for the Thueringer version.....

      2. Cobbler, brown betty, slump, grunt? Some of those don't require rolled oats.

        Cake, like an apple cake?

        Tart, like a free form rustic one?

        Ice cream, sorbet or granita?

        8 Replies
        1. re: Dirtywextraolives

          Love the name because I am a hot and dirty martini w extra olives martini girl. The reccomondations are excellent but I am a novice w sweets. If you have one or two recipes or websites it would be greatly appreciated. Thanx

          1. re: suzigirl

            Yum, thanks! Actually I don't have a website for you on these. While recommending them I was thinking of my Joy of Cooking cookbook, which I refer to when looking for classic dessert recipes like these! I will be happy to paraphrase one or two if you want to give me some idea of which you are interested in.

            1. re: Dirtywextraolives

              Help w the slump or grunt because I haven't heard of these would be great

              1. re: suzigirl

                Sure!  Paraphrasing from my Joy of Cooking cookbook, a slump or grunt is steamed fruit topped with dumplings.  Grunts are usually steamed in a mold, and then inverted to be served.  Slumps are cooked in a covered saucepan, and served with the dumpling side up.

                For a slump & 6-8 servings, you will need:

                1 1/2 cups of a.p. flour
                2 tsp. baking powder
                1/2 tsp salt
                Whisk together in a bowl.
                Add & stir just until dry ingredients are wet:
                1 cup milk
                1/4 cup of unsalted butter, melted & cooled
                Combine in a large, heavy bottomed saucepan w a tight fitting lid.  Stir until sugar has dissolved:
                1 cup water
                1/2 cup sugar
                Halve & pit your fruit, about two pounds if using all one fruit, a pound each if using two different fruits.
                Add the fruit to the sugar water, cover & bring to a boil.  Reduce heat & simmer for about 10 minutes and keep it covered.
                Remove the lid & quickly cover the fruit with spoonfuls of the batter.  Put lid back on and simmer over low heat for 20 minutes.  check the dumplings for doneness, but don't let a lot of steam escape.   They should appear firm and feel dry.  If not done yet, cover and continue steaming for 5-10 more minutes.  Serve with whipped cream, ice cream or sweetened yogurt.

                1. re: Dirtywextraolives

                  That sounds simple and tasty. Even a newbie to the sweet desserts like me can handle this one. Thanks bunches. :-)

                  1. re: suzigirl

                    You are very welcome! I cannot imagine that this would not go over big with a bunch of hungry guys! Good luck!

                    1. re: Dirtywextraolives

                      I am leaning towards this one and the cat in the kitchen one from Island. Its a plum and cheesecake ripple concoction. Yum for cheesecake anything.

        2. Tart, torte, or clafouti. Google the New York Times plum torte recipe. For years it was their most requested recipe.

          1 Reply
          1. I second the clafouti! Plum is my favourite. Just tell them it's plums in custard. Also, I never use oats in my crisp topping, just flour, so go for it.