Plums galore!

Plums Galore

Plums Galore

Recently a friend of mine asked if I’d like some plums. Well, I ended up with two bags of them! So over the next week or two I not only ate and gave away lots of plums, but I made a number of different things with them. The creations included plum-applesauce, plum sorbet, plum fruit leather, and roasted chicken and potatoes with plums. And one of my friends who I gave a some to made a wonderful German plum cake. Below are some of the recipes.

Not only are plums tasty, but they also have some great health benefits. They are high in antioxidants and vitamin C. Some studies show that plums (and the dried version, prunes) help our bodies absorb iron better. More information on the health benefits of plums here.  Enjoy this wonderful summer fruit!

Halved Plums with lemon

Halved Plums with lemon

Plum Sorbet & Plum Fruit Leather

Ingredients:

  • 2.5 cups of pitted plum halves
  • 1/4 – 1/2 cups sugar (depending on the tartness of the plums)
  • Juice of 1/2 a small lemon
  • pinch of salt
  • 1 Tbsp. of Grand Marnier (sorbet only)

Directions:

  1. Pureed plum mixture

    Pureed plum mixture

    Add all ingredients, except Grand Marnier, to a food processor and puree until very smooth.

  2. For Sorbet, mix the Grand Marnier in and then put directly into an ice cream machine and churn according to instructions. It will take about 25 minutes for the sorbet to be ready. You can serve immediately or place into an airtight container and freeze for a couple hours for a firmer sorbet.
  3. For Fruit Leather, pour mixture equally onto 3 silpat baking sheets or line a baking sheet with plastic wrap. Spread so there is a thin even layer over each baking sheet. Place in a dehydrator for ~24 hours or in a 140 degree oven for 8 to 12 hours.
Plum Sorbet

Plum Sorbet

Preparing plum fruit leather

Preparing plum fruit leather

Plum-Applesauce 

Apples & Plums

Apples & Plums

Not only did I have a lot of plums, I also had more Gravenstein apples than I could possibly eat. There were a couple different Gravenstein apple trees that I had access to, so I decided to try combining the plums and apples for a sauce. Due to the tartness of the plums that I had, I needed to add a little sugar, but if you have sweet plums, I would try making it without any sugar at all.

  1. Peel and cut up a bunch of apples (probably 8 to 10 big ones)
  2. Plum-applesauce

    Plum-applesauce

    Pit and slice about 15 plums.

  3. Place the plums at the bottom of the pot and sprinkled some sugar over them.
  4. Put the apples on top.
  5. Add a little bit of water (just enough to cover the bottom of the pot), cover with a fitted lid and bring to a boil.
  6. Once boiling turn heat down to low and let simmer for about 20 minutes or until apples and plums are soft and fall apart when you mix them with a spoon.

I like to store the plum-applesauce in glass jars. That way you have the option to properly seal the jars (canning methods) which allows you to keep the sauce longer. Otherwise you will need to store them in the refrigerator and eat it up before it spoils.

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About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
This entry was posted in Desserts, Recipes, Side dishes, Snacks, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

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