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The best plum recipes - 45 recipes

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1. 1 In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes

  • 1 teaspoon dry mustard
  • 1/4 cup orange juice
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon chinese plum sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ginger, finely grated
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon peanut oil
  • 1 1/2 teaspoons sesame oil
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1. Grease and flour an 8-inch cake pan

  • 2 cups flour, sifted
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar, plus more for top
  • 1 stick unsalted butter
  • 1 egg, lightly beaten
  • 3-4 plums, sliced thin
  • Cinnamon, to sprinkle on top
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2 hrs Cook Time 30 mins Total Time 2 hrs 30 mins Servings: 12 servings Dissolve the yeast into the 3/4 cup warm mi...

  • For the Streusel:
  • 3 + pounds Italian plums ,cut into quarters, pits removed
  • 3/4 to 1 cup warm milk ,start with 3/4 and add extra to the dough as needed
  • 1 1/2 tablespoons dry active yeast
  • 4 cups all-purpose flour
  • 3/4 cup sugar (150 g)
  • 1/2 teaspoon salt
  • 1 stick butter (120 g) (1/2 cup melted but not hot)
  • 2 eggs
  • 1 teaspoon quality pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter ,at room temperature
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Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins Preheat your oven to 350°F (177°C)

  • For the cake batter:
  • 1.5 lbs Italian Prune Plums pitted and quartered
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest freshly grated
  • 1/2 cup unsalted butter room temperature
  • 2 large eggs
  • For the streusel:
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • 1/2 cup butter room temperature
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Smitten Kitchen

  • 6 tablespoons (3 ounces or 85 grams) unsalted butter, melted and browned over medium-low heat and cooled plus butter for muffin cups
  • 1 large egg, lightly beaten
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (50 grams) packed dark or light brown sugar
  • ¾ cup (180 grams) sour cream or a rich, full-fat plain yogurt
  • ½ cup (60 grams) whole-wheat flour
  • 1 cup (125 grams) all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon table salt
  • Pinch of ground cinnamon
  • Pinch of freshly grated nutmeg
  • 2 tablespoons (20 grams) poppy seeds
  • 2 cups pitted and diced plums, from about ¾ pound (340 grams) Italian prune plums (though any plum variety will do)
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Pit plums; do not peel. Grind or finely chop

  • 4 cups prepared fruit (about 2 pounds fully ripe plums)
  • 1/2 cup finely chopped walnuts (I used crispy walnuts)
  • 2 teaspoons grated lemon peel (preferably organic)
  • 1 tablespoon fresh lemon juice
  • 6 cups sugar
  • 1 box fruit pectin
  • ½ teaspoon butter
  • 1/2 cup dark rum
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SUBMITTED BY: Elizabeth Pogue

  • 2 cups self-rising flour
  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 2 small jars plum with applesauce baby food
  • 1 tsp each cinnamon and ground cloves
  • Sugar to sprinkle pans
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Preheat oven to 375 degrees

  • 1 cup plum jelly
  • 2 tablespoons catsup
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon dry mustard
  • 4 tablespoons soy sauce
  • 6 quail
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To prepare juice. Select about one-fourth underripe and three-fourths ripe plums

  • 4 cups plum juice
  • (takes abt 3 1/2 lbs plums, 1 1/2 cups water)
  • 3 cups sugar
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