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[Alis girls]

We have an allotment between 3 of us and 2 plum trees - one is greengage and the other ordinary pinky/orange plums. Last year we succumved to plum moth - this year put a nifty device in tree and very few are affected. No or few little pink maggots inside the plum

Problem is one girl is away and my friend says the ones she picked have a maggot in them. I was rather cross as the tree is loaded and I have given some away but have made jam and put 4 bags in freezer (only 2 plums with maggots in) and OH and i wolfed many more down (prob with a maggot in them - yum) we are plummed out.

I hate waste and the blooming things will rot - they taste much better than shop ones. I have run out of sugar and jars so need to get some more - any plum recipes gratefully received (not jam ) and the same for greengages. I was cross as my friend like me moans re food prices and when theres fruit going free cant be bothered to cut a minute maggot out of a plum. I am prob being unreasonable but apart from taking a load to work dont know what else to do.

[Old Speckled Hen]

Sorbet, ice cream, sauce, pickle

 

Here's a few to get you started

 

SORBET

Roasting the plums first intensifies both flavour and colour in a delightful way. Serve in its unadorned glory, with little shortbread biscuits or, for a spectacularly indulgent treat, warm chocolate brownies. Serves six to eight.

 

2kg plums, halved and stoned2 vanilla pods

100g caster sugar, or more depending on the sweetness of the plums

 

Make the sorbet at least 12 hours before you want to serve it. Preheat the oven to 200C/400F/gas mark 6. Put the plums in a roasting tin. Slit the vanilla pods open lengthways, chop them into a few pieces and add to the tin, along with the sugar and 250ml water. Roast for about 30 minutes until the plums are really soft and slightly blistered around the edges. Rub the plums and juices from the tin through a sieve into a bowl. Add more sugar to taste. Leave to cool.

 

Churn the purée in an ice-cream machine until very thick, then transfer to the freezer to set solid. Alternatively, put the purée in a shallow container and place in the freezer. Take it out every hour or so and beat it to distribute the ice crystals throughout the mixture and make a soft, sorbet texture. Three interventions should do the trick; two will do if you're pushed.

 

 

Plum salsa

 

Choose plums that are slightly underripe for this easy salsa – the firmer flesh and edge of tartness goes beautifully with the other ingredients. Serve with roast or barbecued duck, chicken or pork, or with spicy sausages. Serves four to six as an accompaniment.

 

3-4 plums, halved, stone removed and diced

½ small red onion, finely minced

Small handful mint leaves, finely chopped

Small handful coriander leaves, finely chopped

1 small red chilli, halved, deseeded, membrane removed and finely diced

Juice of a lime

Finely pared zest of half a lime

Freshly ground black pepper

 

Mix the ingredients in a bowl and leave for 15 minutes for the flavours to develop.

 

Plum chutney

 

1kg plums, quartered and stoned

1.5kg apples or pears or a mixture, peeled, cored and diced

500g shallots

250g stoned prunes, roughly chopped

500g soft light brown sugar

600ml cider vinegar or white-wine vinegar

2 tsp dried chilli flakes (optional)

Salt

For the spice bag

50g fresh root ginger, bruised

2 tsp mustard seeds

2 tsp black peppercorns

Make your spice bag by tying up the spices in a 20cm square of muslin. Put this into a preserving pan with all the other ingredients and bring slowly to the boil, stirring occasionally. This will take a while, but don't hurry it.

 

Let the mixture simmer, uncovered, for 2½-3 hours. Keep an eye on it and stir regularly to ensure it doesn't burn. It's ready when it's thick and glossy, rich in colour and well reduced, but still with chunks of fruit discernible. It is thick enough if, when you draw a wooden spoon through, the chutney parts to reveal the pan's base for a few seconds.

 

Pot the chutney while warm in warm, sterilised jars. Pack down with the back of a spoon to remove any air pockets. Seal with vinegar-proof lids. Store in a cool, dark place and leave for a couple of months to mature before using. Use within two years.

 

AND some more here http://frugalliving.about.com/od/recipesbyingredient/a/Plum_Recipes.htm

[Alis girls]

Thanks so much - I will definately try those. easy too. thanks Ali x

[kinsk]

Could you not bottle/jar them in some sort of alcohol and either use them later in the year yourselves or give them away as Christmas presents?

[Alis girls]

Sorted - 3 girls at work were interested in some so picked another load to take in. At least they wont rot. Greengages are nearly ready - i will look out some greengage recipes.

[Lavenders_Blue]

Send some my way! I love plums and greengages. Plum and greengage jams are just the best, plum crumble is my favourite crumble, stewed plums with ice cream... ooh I'm salivating just thinking about plums

You can use greengages in exactly the same way as plums, so no need to look out for special recipes.

[Alis girls]

Thanks LB - found a lovely tart recipe on internet might try. Another friend we told to pick some who watered my allotment whilst I was away had taken some too so didnt look quite so bad yesterday - i hate waste.

[craftyhunnypie]

I bought some plums on Monday as I want to make ' Something for the weekend's' Plum & Ginger Trifle.

It's online under BBC recipes.

Emma.x

[chickencam]

I love plums and our tree is groaning with then this year and we had a good year last year too. We didn't have time to do anything with those we couldn't eat so we just cut them in half took the stones out and open froze them for use in winter crumbles

[Alis girls]

Having being plummed out i have off loaded onto the girls at work and had more orders if any left. They loved them

[chickencam]

years ago i worked with someone who would bring plums in every summer ans we would gorge on them, whilst she was glad to see the back of them.

[Mrs Webmuppet]

I picked about 6 kilos of plums off our tree ( it's not a very big tree).........I've frozen 5 kilos for jam and chutney, frozen some for Nigel Slaters plum cake later this year and made a plum cake!

[Couperwife]

ive just been given a huuuuge bag of plums

 

12.5 kilos

 

ive just used 3lb for stewed plums (is that all?? ) if we like it when its done, then im going to do a few more batches of that

 

we are making plum wine (needs 2.75 kilos per batch)

 

will try that recipe for sorbet, cos it sounds lovely

 

ill keep you informed

 

cathy

x

[majorbloodnock]

Worth bearing in mind that if you heat up your plum jam with some vinegar (to taste), you'll end up with pretty much exactly the sweet and sour sauce many chinese takeaways use. It's a good cheat.