Recipes Using Prune Plums Food

PRUNE PLUM CRISP

Prune Plum Crisp image

Plums are traditional in German baking. My mother used to make Zwetschen Kuchen, a plum cake with yeast dough every fall around the Jewish New Year. I loved the Plums, but hated the dough. I used an apple crisp recipe, but substituted plums for the apples

Provided by mandabears

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs Italian plums
1 tablespoon lemon juice
1 1/4 cups granulated sugar
2 tablespoons cornstarch
1 cup flour
1/2 cup old fashioned oats
1/2 teaspoon salt
1/2 cup unsalted butter

Steps:

Preheat oven to 350 degree Fahrenheit.
Pit and quarter the plums.
Sprinkle 1 tablespoon lemon juice over plums.
Mix 3/4 cup sugar, cornstarch, and combine with the plums.
Place in a 9 x 9 inch square cake pan.
Combine flour, oats, 1/2 cup sugar, and salt.
Cut butter into mixture until crumbly.
Sprinkle over the plums.
Bake until the topping is browned and the fruit is bubbly, about 1 hour.
Serve either warm or cold.
Great with vanilla ice cream or frozen vanilla yogurt.

Nutrition Facts : Calories 513.9, Fat 16.6, SaturatedFat 9.9, Cholesterol 40.7, Sodium 196.8, Carbohydrate 90.7, Fiber 4.4, Sugar 64.4, Protein 5

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.

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