Italian Prune Plum Food

SPICED ITALIAN PLUMS (PRUNES) IN PORT

Spiced Italian Plums (Prunes) in Port image

We have an old Italian prune tree in the front yard that is usually loaded every year. We fix many of them this way, and have wonderfully sweet, spicy prunes for breakfast all year. We usually spend a whole weekend canning prunes and making apple butter. (another old tree in the yard). Any type plum would most likely work.

Provided by Outta Here

Categories Plums

Time 1h

Yield 6 pints, 12 serving(s)

Number Of Ingredients 7

Ingredients

8 lbs italian plums (sometimes called prune plums)
3 cups sugar
3 cups water
3 tablespoons orange rind, thinly slivered
2 cinnamon sticks
1 tablespoon whole cloves
2 cups tawny port

Steps:

Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup.
Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
Repeat with remaining plums.
Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
Process 20 minutes in boiling water bath.

Nutrition Facts : Calories 398.9, Fat 1, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 90.7, Fiber 4.6, Sugar 83, Protein 2.2

ITALIAN PLUM TART

Italian Plum Tart image

Provided by Ina Garten

Categories dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

Ingredients

3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder

Steps:

Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

ITALIAN FRESH PRUNE PLUM BREAD

Italian Fresh Prune Plum Bread image

When fresh prune plums are in season, you won't find a better quick bread. You can freeze the second loaf.

Provided by Olha7397

Categories Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

1 cup butter, at room temperature
2 cups granulated sugar
4 eggs
1 teaspoon grated orange rind
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cream of tartar
1/2 teaspoon baking soda
3/4 cup sour cream
1 cup chopped hazelnuts or 1 cup walnuts
3 cups diced blue Italian plums

Steps:

Preheat the oven to 350°F
Lightly grease two 9 x 5 inch loaf pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and beat well after each addition. Add the orange rind and vanilla.
In a separate bowl, combine the flour, salt, cinnamon, cream of tartar and baking soda. Add the dry ingredients and sour cream alternately to the creamed mixture, beginning and ending with the dry ingredients.
Stir in the nuts and plums. Divide the batter between the two loaf pans.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the pans cool on a rack for 10 minutes, then turn the loaves out of the pans and cool completely on the rack. Makes 2 loaves.
Lucy Waverman's Cooking School Cookbook.

ROASTED ITALIAN PLUMS

Roasted Italian Plums image

Italian prune plums have a short but prolific season in October. Since they are firm and not overly juicy, they take well to roasting and won't fall apart.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

2 3/4 pounds Italian prune plums, halved and pitted
1/4 cup sugar
2 tablespoons melted butter

Steps:

Preheat oven to 400 degrees. Toss plums in a large bowl with sugar and butter; place cut side down on a rimmed baking sheet. Roast until plums are cooked through and caramelized, 15 to 20 minutes. Remove from oven, and serve.

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