Entries in plums (9)


autumn’s sorbet

i finally got round to making roasted plum sorbet a few weeks ago but was disappointed with the result – it had none of the intensely aromatic flavour that roasted and poached plums usually have. the texture was also wrong - too hard and ice-like. so, it has been sitting unloved in my freezer.

however, inspiration struck – i also had a batch of la poire sorbet in the freezer so i decided to allow both to semi-defrost and then blitz them together. the result is a beautifully coloured and textured (that’ll be the vodka!) autumnal sorbet. i think a version spiced with mulled wine flavourings might be on the cards next.


devonshire splits with plum jam

sticking to the current theme of plum-related loveliness, i’ve been loving the soft-set plum jam that i made a few weeks ago. this was a nigel slater recipe and was, i think, an excuse for him to make devonshire splits. it was also an excuse for me.

devonshire splits are yeast-risen buns that can be served as an alternative to scones. not that i did – i made both. i preferred the splits (in part this is due to the fact that the scones were too crumbly and therefore not easy to eat without making a mess – can anyone recommend a t&t recipe? i used hugh f-w’s version which includes double cream – double decadence!) but they aren’t perfect – they start to go stale very quickly so don’t plan to make more than you need. instead, plan to eat more than you should -  an almost perfect approach as far as cream teas are concerned!

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herby poached plums

i keep buying plums as i want to make roasted plum sorbet. however, i can’t do this until i create some empty space in the freezer which means i need alternative plum plans. nigel slater’s damp plum cake is my absolute favourite but is not really a good weekly choice -  i have december bikini plans which need to be taken into account.

so, the last batch were stewed. with a small amount of water (plums release a lot of liquid), a sprinkle of sugar, two bay leaves, a large sprig of rosemary and a star anise. the result is incredible and is my new obsession – the plums still retain the slight sharpness which i love but also have a sweetness which works fantastically well with the herbs and anise. i eat mine plain but ice cream, double cream or a damp almond cake would be good accompaniments too.

if you have spare plums you should try this. and if you don’t – go and buy some!


plum jam


stone fruits are my favourites - peaches, nectarines, apricots and plums are all at the top of my fruit list. plum and bay jam was my first blog post, back in august 2006, so it’s timely that i have another plum jam recipe for you.

this is courtesy of nigel slater and he describes it thus: “this is the most straightforward of jam methods, producing a softly set preserve that will keep in a jar for a couple of weeks in the fridge. to make a jam that will last longer, you will need to boil for a little longer so that it sets more firmly. including some of the fruit's stones is not necessary, but it can add a faint almond note to the finished jam. 

my kentish plums were perfectly ripe and i wanted to keep the freshness of flavour that they had – not too sweet and gently aromatic - so i went for the soft set option, distributing the extra jars to friends and neighbours, who i exhorted to eat it quickly. needless to say i should have kept an extra jar back as we’re getting through this very easily!

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moist nectarine and plum cake

nigel slater’s moist plum cake remains a firm favourite of mine, not least becase of its adaptability. i’ve blogged about a cherry and almond version (this post includes the recipe) and a blackberry and apple version. this week i made a plum and nectarine version.