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By tammy1365

Rate this recipe 4.7/5 (9 Votes)
Plum Tart with Goat Cheese and Walnut-Thyme Streusel 1 Picture
Details

Servings 8

  • 1 cup all purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup walnuts, about 2 ounces
  • 1/4 teaspoon coarse kosher salt
  • 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1 egg yolk
  • 1 cup all purpose flour
  • 2/3 cup walnuts, about 3 ounces
  • 1/3 cup golden brown sugar, packed
  • 1/3 cup sugar
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes, 1 stick
  • 8 ounces soft fresh goat cheese
  • 8 ounces whole-milk ricotta cheese
  • 3 tablespoons honey
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon sugar
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon coarse kosher salt
  • Pinch of freshly ground black pepper
  • 4 large plums, halved, pitted, cut into 1/4-inch-thick wedges, about 1 pound
  • Fleur de sel*

See this recipe

Adding fleur de sel at the end transforms this tart into a delicious cross between a cheese course and dessert

Top rated Plum recipes

By

Use your favorite kind of plums, or sub nectarines or peaches, if desired

  • 1 lemon
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoons butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup bourbon
  • 1/2 vanilla bean, split*
  • 6 ripe plums, pitted and halved
  • Vanilla ice cream
  • 1 tsp. vanilla extract may be substituted.
4.3/5 (7 Votes)

By

In a large skillet, combine the sugar, rosé, vanilla bean, zest, salt and fruit pits

  • 1 cup sugar
  • 2 1/2 cups dry rosé wine
  • 1/2 vanilla bean, split
  • One 3-inch strip of lemon zest
  • 1/2 teaspoon salt
  • 6 large firm, ripe plums—pitted and halved, pits reserved
  • 6 large firm, ripe apricots—pitted and halved, pits reserved
  • Sweetened crème fraîche, for serving
  • Butter cookies, for serving
4.7/5 (3 Votes)

By

In a large, shallow bowl, whisk the Japanese plum wine with the ground ginger

  • 1 cup Japanese plum wine (see Note)
  • 1/4 teaspoon ground ginger
  • 5 large or 10 small plums (about 2 pounds), cut into wedges
  • 2 pints raspberries
  • Gingersnaps, for serving
4.6/5 (7 Votes)

By

Ricotta provides a creamy base for this plum and cherry bruschetta topping

  • 2 red plums or nectarines, halved, pitted, thinly sliced
  • 1 cup cherries, pitted, halved
  • 2 tablespoons sugar, divided
  • 1 tablespoon olive oil plus more for drizzling
  • Flaky sea salt (such as Maldon)
  • 1/4 vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract
  • 1 cup whole milk ricotta
  • 1/2 baguette, sliced 1/2 inch thick, toasted
4.5/5 (6 Votes)

By

I'm not usually a big fan of oatmeal cookies, but I'm obsessed with these

  • Oatmeal, Walnut and Dried Plum Cookies
  • •1 cup quick-cooking rolled oats
  • •3/4 cup unbleached all-purpose flour
  • •1/3 cup maple sugar
  • •2 tsp. baking powder
  • •1 tsp. baking soda
  • •1/4 tsp. fine sea salt
  • •1/3 cup maple syrup
  • •1/2 cup safflower oil
  • •1 tsp. vanilla extract
  • •1/2 tsp. molasses
  • •1/4 cup chopped dried plums or other dried fruit
  • •1/4 cup finely chopped walnuts
5/5 (2 Votes)

By

Ina Garten

  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
  • 10 to 12 purple "prune" plums, cut in half and pitted
  • 1 3/4 cups granulated sugar, divided
  • 2 extra-large eggs, at room temperature
  • 1/3 cup sour cream
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • Confectioners' sugar
5/5 (1 Votes)

By

Preheat oven to 425 degrees

  • 2 plum tomatoes (1 per person), halved lengthwise
  • 1 Tablespoon sugar
  • 1 Tablespoon olive oil
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground pepper
5/5 (1 Votes)

By

Serve a little taste of the lingering summer―tomatoes, peppers and basil

  • 2 tbsp (25 mL) olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 plum tomatoes, chopped
  • 1/2 tsp (2 mL) salt
  • 1/2 pkg (227 g) spaghetti or spaghettini
  • 2 roasted red peppers, preferably home-roasted, cut into thin strips
  • 1/3 cup (75 mL) black olives, pitted
  • 1/4 tsp (1 mL) hot chili flakes
  • One 130 g pkg creamy goat cheese, crumbled
  • 1/3 cup (75 mL) shredded basil
  • Salt to taste
5/5 (1 Votes)

By

From Good Housekeeping Sweet, spicy, and utterly irresistible, our hoisin-glazed chicken goes great with brown r...

  • 1/4 cup(s) rice vinegar
  • 1 tablespoon(s) Asian sesame oil
  • 1 tablespoon(s) grated peeled fresh ginger
  • 1 teaspoon(s) Chinese five-spice powder
  • 1/4 teaspoon(s) ground red pepper (cayenne)
  • 1 (4-pound) chicken, cut up into 8 pieces, skin removed if you like
  • 4 plums
  • 2 bunch(es) green onions
  • 1 tablespoon(s) olive oil
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) coarsely ground black pepper
  • 1/3 cup(s) hoisin sauce
  • 1 tablespoon(s) low-sodium soy sauce
  • 1 teaspoon(s) sesame seeds
5/5 (1 Votes)

By

Grease and line a 22cm square cake tin with a removable base and preheat the oven to gas mark 4/180C

  • Ingredients:
  • * 150g Butter
  • * 150g Light soft brown sugar
  • * 3 Medium eggs
  • * 120g White spelt flour (I used Doves Farm organic flour, available from Sainsbury's and Waitrose in the UK, you can substitute with plain flour if you can't find any spelt although it won't be quite the same)
  • * 75g Ground almonds
  • * 2tsp Baking powder
  • * 9-10 Plums halved and stoned
  • * 70g Walnut pieces
  • * Apricot baking glaze or smooth apricot jam
  • * 30g Dark chocolate (I used Green and Blacks cooks chocolate)
5/5 (1 Votes)

By

1.Preheat oven to 400 degree

  • 1 sheet frozen puff pastry (from one 17.3-ounce box), thawed
  • 2 ounces (4 tablespoons) unsalted butter
  • 1/2 cup packed dark-brown sugar
  • 4 firm but ripe red plums, pitted and quartered
  • Pinch of salt
  • 2 tablespoons brandy
  • 1/4 cup sour cream, for serving
5/5 (1 Votes)

By

Nutrition Information Per serving: 337 cal; 9g total fat (2g sat); 56mg chol; 360mg sodium; 37g carb; 8g fiber; 28g

  • FOR THE CHICKEN, WHISK:
  • 1 ⁄4 cup each dry sherry or apple juice and low-sodium chicken broth
  • 2 Tbsp. plum jam
  • 1 Tbsp. each low-sodium soy sauce and rice vinegar
  • 2 tsp. chili garlic sauce
  • 1 tsp. five-spice powder
  • 1 Tbsp. cornstarch
  • 12 oz. boneless, skinless chicken breasts, sliced (1/4-inch thick)
  • 1 Tbsp. canola oil
  • .
  • FOR THE STIR-FRY, ADD:
  • 2 Tbsp. minced fresh ginger
  • 1 bunch bok choy, ribs bias-sliced, leaves cut into ribbons
  • 2 cups scallions (3-inch pieces)
  • 2 cups trimmed sugar snap peas
  • 2 cups each mung bean sprouts and sliced fresh plums
  • 2 Tbsp. chopped dry-roasted peanuts
4.8/5 (5 Votes)

By

Seasonal, beautiful and delicious dessert from fresh plums

  • for the cake
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup packed golden brown sugar
  • 1 tablespoon honey
  • 6 large plums, halved, pitted, each half cut into 6 wedges
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
  • for the whipped cream
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • See more at: http://www.plattertalk.com/2013/09/plum-upside-down-cake-fresh-whipped.html
4.8/5 (5 Votes)

By

A dessert concludes the main meal and for me, it's the last thing I think about when planning a meal

  • 2 plums, washed and sliced into quarters
  • good handful blackberries
  • 2 to 3 tablespoons maple syrup
  • 1 tablespoon butter
  • 2 cups Greek plain yogurt
  • 1 teaspoon ground cardamom (optional)
  • Simple Nut Brittle -
  • handful of pecans
  • handful of almonds
  • splash of maple syrup
  • sea salt
4.7/5 (7 Votes)

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