CHILLED JEWISH PLUM SOUP
Steps:
- Put the water, sugar, salt, and pepper in a large, heavy, nonreactive saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the plums, bring back to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the top, then simmer, stirring occasionally, until the fruit is very soft and falling apart, about 20 minutes.
- Remove from the heat and stir in the 4-inch lemon verbena sprig or strip of lemon zest. Let cool for about 20 minutes, tasting occasionally and removing the lemon verbena (or zest) when its flavor has perfumed the soup to your liking. It should be a delicate background note, not a predominant flavor.
- Purée the soup until smooth using an immersion blender, standard blender, or food processor. Stir in the liqueur if using it, and the lemon zest and juice. Cover and refrigerate until very cold, about 4 hours or up to four days.
- Ladle the chilled soup into shallow bowls. Top each serving with a dollop of sour cream and a mint sprig. Source: Jennie Schacht's Fork & Swoon blog , and Food 52 , used with permission.
Nutrition Facts : Calories 98 kcal, Carbohydrate 20 g, Cholesterol 6 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 19 g, Fat 2 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g
PEACH-PLUM GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cinnamon and salt in a large bowl. Work in the butter until it is in pea-size pieces. Mix the sour cream with 3 tablespoons ice water, then stir into the flour mixture with a fork. Turn out the dough onto a piece of plastic wrap, press into a disk and wrap. Refrigerate 2 hours. Roll out the dough on a floured surface into a 12-inch circle. Place on a baking sheet and refrigerate 30 minutes.
- Preheat the oven to 400˚ F. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. Arrange the fruit over the dough, leaving a 1 1/2-inch border. Fold in the edge of the dough, pleating as needed.
- Bake the galette: Brush the edge of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden and bubbling, 45 to 50 minutes.
PLUM AND PEACH SOUP
This recipe is for those of you who enjoy cold fruit soups! If you're one of those who've never tried this kind of soup, don't knock it until. . .well, just until! Such soups are great! Preparation time does not include time it takes for the finished soup to get cold.
Provided by Sydney Mike
Categories Dessert
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Peel plums & peaches, then cut into chunks & discard pits.
- In 3 or 4 quart saucepan, combine fruit, 1 cup water, wine, cinnamon stick & lemon juice.
- Bring to boil, then reduce heat, cover & simmer about 15 minutes or until fruit mushes easily.
- Remove from heat, & discard cinnamon stick.
- Pour fruit mixture into blender, & blend until smooth.
- Meantime, in a small container, stir together cornstarch & 1 tablespoon water.
- Return puree to saucepan, then stir in sugar & cornstarch/water mixture.
- Cook & stir over high heat about 5 minutes or until mixture boils & thickens.
- Remove from heat & skim off foam.
- Stir in liqueur & cream.
- Cover & refrigerate until cold, then serve.
Nutrition Facts : Calories 263.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 32.6, Sodium 12.6, Carbohydrate 38, Fiber 2, Sugar 33, Protein 1.6
PEACH-AND-PLUM JAM
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Time 1h20m
Yield Makes about 3 pints
Number Of Ingredients 6
Steps:
- Pit peaches and plums and coarsely chop into pieces slightly smaller than 1/2 inch. Combine fruit, sugar, water, 1 tablespoon lemon juice, and salt in a heavy-bottomed pot and bring to a boil over medium-high heat. Boil (do not stir) until mixture begins to thicken, about 18 minutes.
- Reduce heat to low and cook, stirring frequently, until mixture is thickened and jamlike, about 30 minutes. Add more lemon juice to taste, then let cool completely.
PEACH PLUM PIE
When I want to impress guests, this is the pie I prepare. Peaches, plums and a bit of lemon peel are a refreshing trio that wakes up taste buds. It's a family favorite that's requested often. -Susan Osborne, Hatfield Point, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. , Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 472 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 303mg sodium, Carbohydrate 79g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
PEACHES AND PLUMS
I can't remember whether I found this recipe in the newspaper or a magazine, but it's always a hit. It's best made when the fruits are in season.
Provided by mer5901
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Lightly grease a shallow 2 quart baking dish.
- Mix plums and nectarines, spread in dish.
- Mix sugar and flour, cut in margarine with pastry blender.
- Stir in oats.
- Sprinkle mixture evenly over fruit.
- Dust with cinnamon.
- Bake at 350 30-35 minutes.
- Serve warm.
Nutrition Facts : Calories 288.2, Fat 9.3, SaturatedFat 1.6, Sodium 96.3, Carbohydrate 48.4, Fiber 4.1, Sugar 27.4, Protein 5.1
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