Italian Prune Plums are sold as "Already
Picked for You" in the Apple Barn by the quart or by
the pound. They are picked just before peak of ripeness
and should keep in the refrigerator for up to two weeks
(unless noted as "dead ripe"). Approximate harvest
time is mid-September and we are usually sold out by the
beginning of October. Just call the Apple Barn for an availability
update at (518) 642-1788 or check the home page of this
website during the fall.
Traditionally baked into tarts, cobblers, savory sauces
and jams, they are also delicious poached in a sweet syrup
or soaked in brandy and served with coffee ice cream! Try
this simple recipe....
Simple Poached Plums
4 pounds Italian Prune Plums
1-1/2 cups water
1 cup sugar
Citrus or spices to flavor the syrup:
Choose one of the following
* 4 cardamom pods, 4 cloves, pinch allspice
* one 3 inch piece of vanilla bean split in half lengthwise
* 2 tablespoons crystallized ginger
* zest 1/2 lemon and 1 tbs lemon juice and zest of 1/2 orange
Wash the plums and set aside whole. Bring the water and
sugar to a boil and stir to dissolve sugar. Add one of the
above flavor enhancers.
Add the plums, lower heat and simmer, turning plums occasionally
for 6 to 8 minutes. Plums should be tender, not mushy.
Remove pan from heat and let plums cool in the syrup. After
plums have cooled, remove from syrup. Strain syrup before
using. At this point you may drizzle syrup over the plums
or boil it to create a thicker syrup.'
Enjoy poached plums as is with drizzled syrup. They last
in the refrigerator for several days and you can use leftovers
as a base for other recipes....
Slice plums and remove pits and puree. Add 1 cup plum puree
to 2 cups whipped cream and a two drops of almond extract.
Or for a savory choice, mix plum puree with onions, mustard
and cider vinegar for a delicious glaze for roast pork.
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