Plums

Nectarine-and-Plum Crisp with Oatmeal Streusel

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Credit: © James Baigrie

From cobblers and gratins to jams and cocktails, these recipes star the tasty stone fruit.

Savory Plum Tarts with Arugula Salad

Savory Plum Tarts with Arugula Salad

Credit: Abby Hocking / Food & Wine

F&W Best New Chef 2017 Angie Mar, of NYC’s The Beatrice Inn, uses flavorful beef suet in the flaky crust for this plum tart. It is both savory and sweet, and makes an elegant and delicious summer dinner with wine.

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Plum Upside-Down Cake

Plum Upside-Down Cake

Credit: © Nicole Franzen

This pretty cake from pastry chef Joanne Chang is moist and buttery, with plenty of sweet and tangy caramelized plums on top.

Plum-and-Honey Sabayon Gratins

Plum–and–Honey Sabayon Gratins

Credit: © Quentin Bacon

This stunning plum-studded sabayon—an airy custard sweetened with clover honey and Moscato—is summer’s answer to crème brûlée.

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Plum Jam

Plum Jam

Credit: © Frances Janisch

This simple homemade jam from Grace Parisi makes three half-pint jars, making it the perfect on-the-go condiment for those summer picnics.

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Summer Plum Crostata

Summer Plum Crostata

This elegant tart is a great option for cooking in the bare-bones kitchen of a mountain cabin, since it doesn’t require a special pan. Kelly Liken uses Colorado plums, which she loves for their “beautiful tartness.” Any firm-but-ripe plums will work perfectly here.

Grilled Striped Bass with Plums and Potato-Mushroom Papillotes

Grilled Striped Bass with Plums and Potato-Mushroom Papillotes

Cyril Renaud first made this fish dish in winter with oranges and liked it so much he adapted it for the warm months, using plums instead. Almost everything about this recipe helps make it both delicious and healthy. Grilling the plums and fish turns them nicely smoky with almost no added fat. And roasting vegetables en papillote (in a paper or foil pouch) intensifies their taste; more flavor comes from a little tamari.

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Spicy Plum Sauce

Spicy Plum Sauce

Credit: © Martin Morrell

This Georgian plum sauce, called tkemali, is especially tasty with the pork shashlik. It’s traditionally made with underripe fruit, so it’s more tangy than sweet.

Sticky Grilled Drumsticks with Plum Sauce

Sticky Grilled Drumsticks with Plum Sauce

Credit: © Cedric Angeles

Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling. Hot red pepper jelly makes for a spicier glaze; sweet pepper jelly creates a milder one.

Mirabelle

Mirabelle

Chef Trey Foshee of George’s at the Cove prefers using mirabelle plums from the renowned Chino Farms in nearby Rancho Santa Fe for his restaurant’s unusual Champagne cocktail.

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Poached Plum Tart

Poached Plum Tart

Nina Planck believes in eating “real” food in its purest, least-processed state, including unpasteurized whole milk with a thick layer of cream on top. She makes this elegant, juicy custard tart with fresh butter, eggs, milk and—when they’re available locally—sweet, firm Green Gage plums.

Grilled Manouri Cheese with Caramelized Plums

Grilled Manouri Cheese with Caramelized Plums

Michael Psilakis likes to riff on saganaki—fried cheese with lemon. He uses manouri, a fresh, milky white cheese made from the whey that’s drained off during feta production. Like nearly all Greek cheeses, it’s produced from either sheep’s or goat’s milk.

Plum Puff Dumplings

Plum Puff Dumplings

Credit: © Hallie Burton

For her elegant interpretation of fruit danish, Grace Parisi tosses wedges of big purple plums with sugar and cardamom, then pinches them into neat little puff pastry pockets and bakes them.

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Almond-Plum Cake with Crème Fraîche

Almond-Plum Cake with Crème Fraîche

For this incredibly moist almond cake, Alex Roberts demands the very best just-picked plums, which sink into the batter as they cook. “You can also make it with all kinds of seasonal fruit, like cherries or apricots,” he says.

Spinach, Basil and Plum Salad

Spinach, Basil and Plum Salad

Credit: © John Kernick

Padma Lakshmi likes using yuzu (a sour Asian citrus fruit) in the vinaigrette for this salad, a simple but bold combination of spinach, basil and juicy plums. Yuzu can be hard to find, so a mix of lemon juice and lime zest is equally good here. Finishing the salad with flakes of sea salt gives it a nice unexpected crunch.

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Grilled Striped Bass with Plums and Potato-Mushroom Papillotes

Grilled Striped Bass with Plums and Potato-Mushroom Papillotes

Cyril Renaud first made this fish dish in winter with oranges and liked it so much he adapted it for the warm months, using plums instead. Almost everything about this recipe helps make it both delicious and healthy. Grilling the plums and fish turns them nicely smoky with almost no added fat. And roasting vegetables en papillote (in a paper or foil pouch) intensifies their taste; more flavor comes from a little tamari.

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Grilled Peaches and Plums with Mascarpone

Grilled Peaches and Plums with Mascarpone

Caramelizing plums and peaches on the grill brings out their natural sweetness, and Francis Mallmann bastes them with melted butter and sugar to make them even more luscious. A dollop of cool mascarpone tops the warm fruit.

Plum Cake with Hazelnut Brittle and Honey Mascarpone

Plum Cake with Hazelnut Brittle and Honey Mascarpone

Credit: © Zubin Schroff

Peter Hoffman likes using purple plums, a.k.a. Italian prune plums, for this lightly spiced cake because they bake so well; the flavors intensify, but the plums don’t become mushy. The garnishes are what make this cake so unforgettable: light and luscious, honey-spiked mascarpone cream and a sprinkling of chopped nut brittle.

Homemade Yogurt with Plum Compote

Homemade Yogurt with Plum Compote

Credit: © Quentin Bacon

The plums in this tangy-sweet compote are rich in vitamin C, and the milk and yogurt are great sources of calcium.

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Almond-Plum Tart

Feb. 23: Almond-Plum Tart

Pastry chef Mitchelle Dy sautés plums in Chambord, a black raspberry liqueur, to give the succulent fruit even more sweetness and a slightly boozy edge. She then lays the plums in a puff pastry crust filled with ground almonds. The tart is gorgeous, but—because Dy prepares the almonds in a food processor and uses store-bought puff pastry—it’s simple to make.

Tipsy Plums & Raspberries

Tipsy Plums & Raspberries

Credit: © John Kernick

Marcia Kiesel loves serving cold Japanese plum wine as an after-dinner drink. Here, she uses it to quick-soak plums.

Nectarine-and-Plum Crisp with Oatmeal Streusel

Nectarine-and-Plum Crisp with Oatmeal Streusel

Credit: © James Baigrie

It’s not easy to make a healthy crisp: The topping always has lots of butter and sugar. John Currence makes his streusel with a mix of oats, whole wheat flour and brown sugar and a little butter-oil blend to keep it crumbly.

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