Roasted Italian Plums Food

SPICY OVEN-ROASTED PLUMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
• Place the plums, cut-side up, in a single layer in the baking dish.
• Whisk together the orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over the plums.
• Bake in preheated oven for 20 minutes, or until plums are hot and the sauce is bubbly. Top with toasted almonds, if desired (see Cook's Note).

ITALIAN PLUM TART

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.

ROASTED ITALIAN PLUMS

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.

ITALIAN FRESH PRUNE PLUM BREAD

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.

MRS. G'S ITALIAN PLUM & COINTREAU JAM

Steps:

• JELLY:.
• Rinse, drain and pit plums.
• Cook the plums and water at a fast simmer for 30 minutes, stirring frequently. I use my biggest, shallowest pan that will hold the plums and water and allow for stirring, you want evaporation to take place.
• The plums will become very soft and begin to fall apart.
• Press the plums and liquid through a coarse food mill.
• Combine plums, lemon juice and sugar in a large pan (like a dutch oven) or preserving pan.
• Add 1 tablespoon of butter, this helps reduce foaming.
• Stir over medium high heat until sugar is dissolved.
• Cook jam at a brisk boil (spooning off any foam that arises) until it passes the jelly test, about 10 - 11 minutes.
• Add liqueur and cook 2 minutes.
• Remove from heat.
• CANNING:.
• Wash jars and screw rings.
• Fill electric fry pan 2/3 full with water and bring to a boil.
• Put jars in water, upside down along with sealing lids.
• Jars should heat at least 10 minutes, and sealing lids at least 3 and should be covered by water.
• Ladle jam into jars filing to 1/4 from very top.
• Wipe rim with boiling water using a paper towel.
• Put on sealing lid and screw on ring.
• Turn jar upside down.
• Finish all jars.
• Turn jars right side up.
• Cover jars with a towel.
• Jars should seal in 5 - 30 minutes. If jars does NOT seal, use jam, do not store for any length of time.