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Any great recipes for Italian plums?

We have a highly prolific Italian plum tree at our house. I've made fruit leather, plum crisp/cake etc. plus pitting and freezing some fruit. Any other great Italian plum recipes you swear by?

Thanks much!

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    1. Last year I dried some (prunes), make spiced plum jam and a savory brown sauce.

      http://allrecipes.com/recipe/judys-br...

      http://stonegoose.com/cookbook/?p=99

      1. You can make a clafoutis with them - as well as jams, chutneys, and liqueurs.

        1. This is what I'm planning to make (along with some of that spiced plum jam of Jeri L's!)

          Plum & Cointreau Jam

          makes 6 cups

          4 lbs firm-ripe Italian plums
          2 cups water
          1/4 cup lemon juice
          3-1/2 cups sugar
          1/2 cup Cointreau

          Wash, pit and quarter plums. Bring to a boil in a preserving pan and cook at a fast simmer for 30 minutes, stirring frequently. The plums will become very soft and begin to fall apart.

          Remove from heat, cool slightly, and fish out the plum peels, which will have separated from the pulp.

          Add lemon juice and sugar. Stir over medium-high heat until sugar is dissolved. Cook jam at a brisk boil (spooning off any foam that rises), stirring often, until it passes the jelly test, about 15-20 minutes. Add Cointreau and cook 1 minute more.

          Remove from heat. Ladle into prepared canning jars, leaving 1/4" headspace. Process in boiling water bath for 15 minutes.

          EASY JELLY TEST: Place small plate in freezer to chill. Spoon some hot jam onto chilled plate and return to freezer for about 30 seconds to 1 minute. Remove from freezer and run your finger through the jam. If the jam doesn’t fill in the space left by your finger, it's done.

          1. Pflaumenkuchen--German plum tart. Prune plums on top of a yeasted dough. Great with coffe and whipped cream.

            Also, make prunes (as Jeri suggested).

            I'm envious--the warm spring, followed by a series of frosts and then a record drought obliterated the stone fruit crop in my area. Not a prune plum in sight at my farmers market, which disappoints me, as that is one of the joys of early autumn here.

            2 Replies
            1. re: nofunlatte

              I second the Pflaumenkuchen! I made it a couple of times this season.

              1. re: nofunlatte

                Here's my family's traditional recipe for Pflaumenkuchen. Ours calls for baking powder; I don't know whether that's an Austrian variation or not. But it's a wonderful treat, not cloyingly sweet, and works well with any stone fruit. A family favorite for several generations.

                small Italian plums or other fruit
                2 C. flour
                2 t. baking powder
                2 eggs
                2 egg yolks, beaten
                1 C. sugar
                1 stick butter
                1 t. fresh lemon juice

                Knead dough in bowl. Spread widely on greased cookie sheet.
                (If desired, brush with egg yolk here, before distributing fruit.)
                Slice fruit medium to thin widths; arrange on cake.
                Sprinkle with sugar before and after baking.

                350°-375°
                1/2-3/4 hour

                NOTE: Watch it carefully, and take it out once the edges are golden, or it will overcook very quickly.