Here is a recipe (untried) for Plum Clafouti:

Plum Clafouti Recipe courtesy Gourmet Magazine
1/4 cup plus 1 tablespoon sugar
3/4 pound Italian prune plums, halved and pitted
3/4 cup milk
3/4 cup light cream
3/4 cup flour
2 eggs
1 egg yolk
1/8 teaspoon salt
1 teaspoon vanilla
Vanilla sugar, for sprinkling

Preheat oven to 400 degrees and butter the pie plate well.
Sprinkle the pie plate with the 1 tablespoon sugar and distribute the plum halves over the sugar, skin side down. In a blender blend the milk, light cream, flour, eggs, egg yolk and salt for 2 minutes. Add the 1/4 cup sugar and the vanilla, blend the mixture for a few seconds and pour it over the plums. Bake the clafouti in the middle of the oven for about 30 minutes or until puffed and golden. Dust the clafouti with vanilla sugar and serve at once.

Recipe Summary
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings

Oh darn, what a hardship, LOL. I didn't think there was such as thing as too many plums!

Here is a very good recipe for plum sauce, I got it from KatieC, I think she told me it was the Ball Blue Book recipe. At any rate, Ashley loves it to dunk chicken nuggets in.

Plum Sauce
4 lbs. plums
2 cups brown sugar
1 cup granulated sugar
3/4 cup chopped onion (about 1 medium)
2 tbls mustard seed
2 tbls chopped green chili peppers (I used jalapenos)
1 1/4x12 inch piece fresh ginger, minced
1 tbls salt
1 clove garlic, minced
1 cup cider vinegar
Was, pit and chop plums. Combine remaining ingredients in large pan, bring to a boil and reduce heat. Add plums and cook until thick and syrupy. (At this point I tried to puree the mix with my stick blender. One more thing it's no good for, incidentally, so I mush the whole mess through my Foley food mill because Ashley doesn't like the "hunks"). Ladle hot into hot jars, leaving 1/4 inch head space. Adjust caps, process 20 minutes in a boiling water canner.
Makes 4 pints

I liked this but neither Dad nor Ashley did, they didn't like the nuts or the orange peel. I liked it a lot, so was happy to eat up the whole lot of it.

Plum Conserve
5 cups chopped and pitted plums (about 3 1/2 lbs.
1 tbls grated orange peel
1 pkg. powdered pectin (I used Sure Jell)
5 1/2 cups sugar
1/4 cup orange liqueur (I used Cointreau because I had some)
1/2 cup chopped walnuts
Combine plums, orange peel and pectin in large pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil, Boil hard 1 minute, stirring constantly. Remove from heat, stir in liqueur and walnuts. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Process 10 minutes in a boiling water canner.

And, darn it, I still can't find the recipe for Bubbe's plum kuchen.

Annie

We eat a lot of plums. I'm envious of your over abundance!

Here's an easy coffee cake recipe & below that one for plum salsa. The plum salsa is great with either poultry or pork. It's especially good with duck but I use it for grilled chicken several times a year & pork when we're sick of apples.

PLUM COFFEE CAKE

1 1/2 Cups sugar
1/2 Cup canola oil
2
2 Eggs
1 Cup whole milk
3 Cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
8 Fresh plums, pitted and sliced
1 Cup brown sugar, packed
6 T. all-purpose flour
1 1/2 tsp. cinnamon
6 T. butter
1 Cup chopped walnuts

In mixing bowl cream sugar, oil and eggs until fluffy. Stir in the milk.

Sift together the flour, salt and baking powder.

Stir gently into the wet ingredients.

Spread batter in prepared 9" x 14" pan.

Top with rows of plum slices.

Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over plums.

Bake at 350 approximately 55-60 minutes or until tested done with a toothpick.

PLUM SALSA

10 Plums, (halved, pitted, & diced)
1/2 Red onion
1-2 Jalapenos, minced (membrane & seeds removed, if desired)
1 Clove garlic, minced
Juice from one lime
Cilantro (I just grab a good-sized bunch, maybe 1/4 cup chopped)
2-3 Tablespoons fresh mint, chopped (optional but very good)

Stir all ingredients together, cover, & refrigerate for a couple hours to allow the flavors to blend.

I've also got a great recipe for Plum Pudding but I guess it's the wrong season for that. Reminds me though that plums are easy in the dehydrator...then you have prunes.

/tricia

Poor baby need someone to come over and help you pick?

yes please

I've never heard of Clafouti and I'm not much of a dessert fancier, but that recipe sounds awfully good.

Jim

I love clafouti! I've had cherry, blueberry, and peach that I can remember....or maybe it was nectarine? An English friend introduced me to clafouti.

Clafouti...clafouti....it's even fun to say!

This recipe has gotten the most raves of anything I've ever made:

It's from the Boston Globe Magazine last summer

PLUM CRISP
SERVES 8

9 medium plums, pitted and quartered (about 5 cups)(I used 11 plums and cut them into 6 slices each )
3 tablespoons cornstarch
2 teaspoons pure vanilla extract
1 to 1 1/4 cups granulated sugar (depending on sweetness of plums) (I used 3/4c)
Salt
1/4 cup brown sugar
1/2 cup toffee bits
1/2 cup quick oats
1/2 cup all-purpose flour
1/2 cup chopped pecans
8 tablespoons cold unsalted butter

Have on hand a nonreactive 9-by-13-inch baking pan. Set the rack in the top third of the oven. Heat the oven to 350 degrees.

In a medium bowl, toss the plums with the cornstarch, vanilla, 3/4 to 1 cup of the sugar, and a pinch of salt. Pour into the baking pan.

In a medium bowl, combine 1/4 cup granulated sugar, the brown sugar, toffee bits, oats, flour, pecans, and pinch of salt. With a pastry blender or your fingers, cut in the butter until it is barely incorporated. Sprinkle the mixture over the fruit.

Bake until the topping is golden brown and the
filling is bubbling, about 45 minutes. Remove from the oven and allow to cool for 10 minutes. Spoon onto serving plates. Serve warm or at room temperature.

I take back what I said about my disinterest in desserts. I must have Plum Crisp, ASAP.

Jim

Hello , We seem to have the same "problem", although it's a fun problem to have! We feel sooo blessed! The recipes sound great; can't wait to try them. Thanks for sharing them, y'all!

Perfect timing, Denise.
I picked about 10 lbs. of plums this afternoon. And I was just going to search for plum recipes when you posted this.

Jim, clafouti is the best! It is wonderful for Sunday brunch... not too sweet. I usually make it with cherries.

It is a fun problem. They are by far my favorite fruit.

Thanks for all the recipes!!!

Teresa, I made the clafouti for dessert tonight. I have never had or made clafouti before and I was sort of expecting something like a baked puffy pancake. But it was luscious and custardy. It was declared "excellent" and "REALLY good" by the eaters. I can see making this with many different fruits. I made it as the directions called for, except I had and used nonfat milk (instead of milk) and I used heavy cream (instead of light cream), does that even out?

I also have several, like 10, very ripe bananas. So I made a banana plum bread using Nancy's banana bread recipe. (Which surprisingly is found on a thread Bobby started about "worst recipe's ever tried". Nancy's bread is the anti-worst recipe.) Well have that tomorrow for breakfast.

Tricia, thank you for the salsa recipe. I forgot that I have made a quick salsa from plums before. Now I wont have to wing it.

Annie, I was hoping you would post the plum sauce recipe. It sounds really good. I need to get some rings for my empty jam jars.

And plum coffee cake yay! gotta try all of theseand plum crisp from my hometown paper yay!

Here are a couple recipes (untried) that my sister skyped me today:

Plum Sorbet

Ingredients
3/4 lb plum, rinsed,pitted,sliced,and unpeeled
1 cup freshly-squeezed orange juice
3 tablespoons sugar
1 tablespoon orange zest
Directions
1Combine plums, orange juice, sugar, and orange peel in a blender.
2Use the puree button on your blender until it is smooth.
3Pour the mixture into a freezer safe dish, and put in your freezer for about 4 hours.
4About half an hour before you are ready to eat it, puree it one more time in your blender.
5You should keep it in the freezer until you're ready to eat.

Plum Ice Cream

If you are lucky enough to have a plum tree this ice cream is a delicious way to use them. Refrigeration and freezing time (8 hours) not included in prep/cooking time. Processing time is included in cooking time. Recipe source: Bon Appetit (July 1985)
Ingredients
1/2 cup water
2 tablespoons superfine sugar (or regular sugar run through a blender)
1/2 lb plum
1 cup whipping cream
1 cup milk
2 vanilla beans, split lengthwise
4 egg yolks, room temperature
2/3 cup superfine sugar (or regular white sugar run through a blender)
Directions
1In a saucepan over low heat combine water and 2 tablespoons sugar, swirling occasionally until sugar dissolves. Increase heat and bring to a boil. Adjust heat so liquid barely shimmers.
2Add plums to pan and cook for 3-5 minutes (or until tender). Cool completely.
3In a saucepan bring cream, milk and vanilla beans to a simmer. Remove from heat and let stand 10 minutes.
4Scrape seeds from vanilla beans into the cream mixture, discarding pods. Return mixture to a boil. Remove from heat.
5Beat egg yolks and 2/3 cup sugar until pale yellow and then beat in hot milk mixture. Return all to saucepan and cook stirring over medium low heat until mixture thickens (6-8 minutes). DO NOT BOIL. Strain mixture into a bowl. Cool completely in a refrigerator (at least 4 hours), stirring occasionally.
6Pit cooled plums but do not peel. Puree plums with liquid in a food processor or blender until smooth. Fold plum mixture into custard.
7Process in an ice cream maker according to manufacturer's directions.
8Freeze in a covered container for several hours

Hey there are some great ideas here! I'm definitely up for the salsa, plum crisp, sorbet etc. What type of plums are you using?

If you have a dehydrator, plum slices make a great snack food. Small plums work great to dehydrate whole for prunes. For how-to information, check out the link below.

-Grainlady

Oh boy! Right up my alley!
Here's a few favorites

*** Recipes From Renée Adler Aschers Kitchen ***

Polish Jewish Plum Cake

Source: N.Y. Times, via Judy Lane (9/7/98)
Servings: 12
Prep. and Cooking Time: 2 hours

Ingredients:
1 1/2 half to 2 Lbs. Italian Prune Plums
1 1/2 tsp. cinnamon
1 1/2 cups sugar
4 large eggs
1 cup vegetable oil (I use canola)
1/2 cup fresh orange juice about 1 1/2 oranges
1 tsp. vanilla
3 cups unsifted flour, plus extra for dusting pan
3 tsp. baking powder
1/2 tsp. salt
Grease for pan
Confectioners sugar for topping
A large bundt pan (I made this thrice, the best result was from a 10-inch wide, shallower pan).

Instructions:
- Preheat oven to 350˚
- Halve or quarter the plums (smaller distributes better in the cake) in a large bowl and sprinkle with
1/4 cup of the sugar and the cinnamon.
- Beat the eggs and gradually ad the remaining sugar, oil, orange juice, and vanilla.
- In a separate bowl, sift the flour with the baking powder and the salt.
- Combine with the egg mixture (I add about 1/2 cup at a time).
- Grease the bundt pan, and flour well but bang out the extra flour.
- Pour in 1/3 of the batter into the pan. Layer 1/3 of the plums at a time (including the juices that accumulate), repeat, alternating with the batter.
- Bake in the middle of oven for 1 hour and 20 minutes, or until golden on top and a toothpick comes out clean.
- Let cool for 15 minutes in pan, loosen sides with a knife or spatula. Unmold onto a plate, sprinkle with confectioners sugar.

Note: Nutritional analysis; about 455 calories per slice (1/12th), 20 grams fat, 5 grams protein, 70 milligrams cholesterol, 65 grams carbohydrate.

*** Recipe from Renée Adler Ascher's kitchen ***

Italian Prune Nut [Loaf] Bread

Source: WASHINGTON STATE FRUIT COMMISSION


Renées Notes: September 6, 2002 Found this recipe on the web while searching for Italian prune plum recipes. It is superb! I used the 8 1/2 x 4 1/2 loaf pans

Yield: 2 loaves

Time start to finish: about 1 1/4 hours

Equipment needed: Electric mixer (I used a stand mixer),
2- loaf pans either 8 1/2 x 4 1/2 x 2 3/4 or 9 x 5 x 2 1/2
Ingredients:
1 cup butter or margarine
2 cups sugar
1 teaspoon vanilla
4 eggs

3 cups flour
1 teaspoon each salt and cream of tartar
1/2 teaspoon baking soda

3/4 cup plain yogurt
2 teaspoons grated lemon peel

2 cups diced Washington Italian prunes or plums, cut in 1/2 -inch pieces
1 cup chopped nuts

Instructions:
Preheat oven to 350˚
Sift together flour, salt, cream of tartar and baking soda.
Cream butter, sugar and vanilla until fluffy.
Add eggs, one at a time, beating after each addition.
Blend yogurt and lemon peel; add to creamed mixture alternately with dry ingredients.
Mix until well blended.
Fold in the chopped fruit and nuts; mix well.
Divide between 2 greased and floured 9 x 5 x 2-1/2-inch loaf pans.
Bake 50 to 55 minutes or until wooden pick inserted near center comes out clean. Check after the first 45 minutes

*** Recipe from Renée Ascher's kitchen ***

Summer Fruit Fillings for Pies, Tarts, Shortcakes, etc.

Plums
For a 9" to 10" pie

(Or a 5 to 6 cup capacity baking dish (measure inside of container to determine size, add or subtract extra fruit and ingredients accordingly (slight variations won't matter) For 6 individual pies use 1 1/2- cup containers.

Ingredients:
2 Lbs. black, red, (or Italian prune plums*)
3/4 cup sugar
1 Tbs. quick-cooking tapioca
2 Tbs. cornstarch
1/4 tsp. ground ginger
1/4 tsp. cinnamon

* Italian prune plums are dryer so add 1 to 2 Tbs. of liqueur or other liquid (Cassis, peach schnapps, kirsch, grand mariner, cider, lemon juice, fruit juice, etc. or any combination that appeals. I used one each of Creme de Cassis and peach schnapps) to the sliced fruit.

Instructions:
Pit and slice plums into 3/8-inch slices (add liquid if using prune plums)
Whisk dry ingredients together
Add the plum slices and toss to coat. Put fruit into lightly buttered baking pan
Top with crust, and bake according to crust recipe.

*** Recipe from Renée Adler Ascher's kitchen ***

Original Plum Torte

From The New Elegant But Easy Cookbook, by Marian Burros and Lois Levine.
8 Servings

Ingredients:
1/4 pound (1 stick) unsalted butter, softened
3/4 cup sugar
1 cup unbleached flour, sifted
1 teaspoon baking powder
2 eggs
Pinch salt
I added 1/4 tsp. orange oil

24 halves pitted Italian (prune or purple) plums
1 teaspoon cinnamon or more, to taste (I used 1/2 tsp.)
2 tablespoons sugar

Instructions:
Preheat the oven to 350 degrees. Arrange a rack in the lower third of the oven.
Cream the butter and the 3/4 -cup of sugar. Add the eggs, beat in, add flour, baking powder, and salt and beat to mix well.
Spoon the batter into an ungreased 9- or 10-inch springform pan.
Cover the top with the plums, skin sides down.
Mix the cinnamon with the remaining 1 or 2 tablespoons of sugar and sprinkle over the top.
Bake for 40 to 50 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven and let cool; refrigerate or freeze if desired. In Connecticut, it took 45 minutes to bake.
To serve, let the torte return to room temperature and reheat at 300 degrees until warm, if desired. Serve plain or with vanilla ice cream.

AND........This is a killer:

*** Recipes from Renée Adler Aschers Kitchen ***

PLUM CHUTNEY

Source: Marlene Parrish
Yield: About 4 Pint-sized Mason Jars

Renées notes: I preserved my own ginger (recipe follows). This is a fabulous condiment with lamb and poultry. Big, big flavor, and really simple to make once you have the preserved ginger. Canning: I put the hot chutney in boiled jars leaving 1/4-inch headroom. Wiped rims of jars and placed hot dome lids and rings "finger-tight" and boiled (low), covered by 1 1/2-inches of water for 15 minutes, removed from water, set several inches apart out of a draft and allowed to cool and seal before storing. Any unsealed jars should be refrigerated for use. Definitely worth doubling the recipe.

Ingredients:
1 cup sugar
1 cup brown sugar
3/4 cup cider vinegar
1 cup white raisins
1/2 cup preserved ginger, sliced thin
[recipe follows]
1/4 thinly sliced onion
2 fat cloves garlic, sliced thin
2 teaspoons mustard seed
2 teaspoons salt
1 1/2 teaspoons crushed red pepper flakes
20 Italian prune plums (3 1/2 cups) halved and seeded

Instructions:
Mix the sugars and vinegar. Bring to the boiling point. Add raisins, ginger, onion, garlic, mustard seed, salt and red peppers. Mix the chutney well and stir in the plums.
Simmer the mixture until it thickens, about 50 minutes, stirring frequently and gently. Fill three hot, sterilized half-pint jars. Seal and store in a dark place

Preserved ginger:
Note: preserved ginger is different from crystallized, it has a base of salt and vinegar. I searched for the stuff in all kinds of markets and on the web. I found it defined in a book on Asian ingredients, but alas no recipe so I decided to create my own recipe

1 1/2 Lbs. fresh ginger root, peeled and cut into 2-inch lengths
1 small bottle brown rice vinegar (Asian section of food emporiums)
1 bottle of unseasoned rice wine vinegar
1/2 cup sugar
2 Tbs. Salt

Boil all ingredients until ginger is tender, about 8 hours, adding water to maintain level, put into sterilized jars while hot if not using immediately. Seal and store in refrigerator.

Oh wow! I can't even imagine what that must be like.

Where are you? I can send you citrus for some plums! Can a person even ship plums?

One year when I had a plethora of plums from a colleague's tree, I made some plum jam with cointreau. It was FANTASTIC. I also made plum sauce like Annie posted. I eat a lot of stir fry and it was wonderful with that, and as a dip for egg rolls and with chicken if you are so inclined.

I'm sorry I never am able to rustle up my jam recipe, but I know it came out of the Ball Blue Book. You could always add a TBLSP of cointreau to any jam recipe. I think it had some grated orange rind or orange juice in it too. Heavanly.

I hope to make some plum jam or plum sauce this year when the italian plums get ripe later in the summer. That is some of the best home made preserves around, IMHO.

I also made plum cobbler, just used a regular fruit cobble recipe and subbed plums for the apple or cherry or whatever fruit is called for.

The odd thing is, I can't stomach eating a fresh raw plum, but I love them cooked. "Raw" plums are one of the few things I do not like.

Do not know what this is called, but my MIL pits plums, covers them with a potato mixture, rolls in breadcrumbs, and gently fries in butter. My DH's family eats them as a main meal; it tastes savory.

There ancestors are from Hungary.

Enjoy!
Dee

I saw Lidia Bastianich's italian cooking show one time where she made gnocchi stuffed with plums and rolled in breadcrumbs and fried. They looked pretty good! She is from Istria which I think was maybe part of Yugoslavia? Or was is Hungary. Or maybe both. Anyway, I would never be able to make such a thing as I am dough challenged. And too much fuss for just me. But if I had kids I would definately try it. I think you could find some recipes online.

These recipes are all great and I am using them. But I do have my vices. Anybody got any chocolate covered plum recipes or plum liqueur recipes? (It's been a long day)

Schnapps! Oh yeah ! I'll be SO over on Thursday!

My all time favorite plum recipe. It is from the New York Times and has a devoted following. The link is to the story (and recipe)about what happened when the NYT decided to stop publishing this particular recipe as an end-of-summer tradition.
It is beyond wonderful and freezes like a dream (that is, until your teen aged sons find it).

Jo

Jo,

Drum roll.......the recipe that I posted for the torte is that one...scroll up. I'll post photos later.

Bubbe

Renee,
I realized it was the same after posting, but I've never added orange oil and that was what threw me off the course. Isn't it fabulous? We also make it with peaches. And, like you, I make it in Ct, where we have a summer house.
Jo

She stops by, she says hello, she SCORES 4.5 pounds of superb sweet stuff!!! (oh yeah and she brings canning tongs and a can of 6-in-1 brand tomatoes and an offer to raid HER garden once stuff comes in)

Here's a low cal plum crumble that I've made that was very good.

It's a sugarless dish that turned out just right !

PLUM CRUMBLE

750 grams (1 1/3 lbs) plums, halved
1 TBS sugar substitute
1 TBS cornflour
1/2 teasp ground ginger
1/2 teasp ground cinnamon

TOPPING:

2/3 cup (75 grams) or (3 oz) jumbo porridge oats (not instant or quick cook oats)
1/2 cup (60 grams) or (2.5 oz) wholemeal flour *
8 TBS sugar substitute
1/4 cup (30 grams) or (1 oz) chopped almonds or pecans
4 1/2 TBS (60 grams) or (2.5 oz) soft margarine, non-hydrogenated**
1 teasp grated orange zest
1/2 teasp ground cinnamon
1/4 teasp ground cardamom

1. Preheat the oven to 350F.

2. Put the plums in a bowl with the sugar substitute, cornflour, ginger and cinnamon, mix together and arrange evenly in a deep 9-inch (23 cm) pie plate

3. Topping: - Combine the oats, flour, sugar substitute, almonds, margarine, orange zest, cinnamon and cardamon in a bowl.
Using your fingers, rub the ingredients together until the mixture forms a crumbly dough.

4. Sprinkle this mixture evenly over the fruit mixture and bake for 35 - 40 minutes or until the topping is golden and the fruit mixture is bubbling.

Source: Adapted from Rick Gallop's GI Diet Green Light Cookbook

My Comments:
*whole wheat flour including the bran.
** although I never otherwise use margarine, I understand that some of the modern light and non-hydrogenated margarines are ok on this diet and better for you than butter.
I am using wholegrain spelt flour at the moment for baking it contains the bran.

This was another surprisingly delicious, easy dessert! I used 6 large, dark purple plums, each one about the size of a small egg.
When halved they sat cut side upwards in rows in a casserole dish.

SharonCb

I just finished starting on a 5 gal carboy of plumb wine?

Thanks for the great recipes, lots and lots of them. Crisp is next on my list to make, then torte, then sauce, then....

Thank you to Jessica for the great gifts! I was trying to unload some of these plums and got great canning tongs (which are already lent out for apricot jam tomorrow, no sugar- she says "thank you very much") and the 6 in 1 tomatoes. !!! I refilled my biggest bowl 2 times today. So if Jessica weighed her plums at 4.5 pounds, we must have picked 20 pounds today, thrown away some bird pecked and squashed ones. The tree still looks full.

Plum wine - I don't know if I am that patient, but I am curious. have you made it before? how long does it take? how did you like it?

Jessie, so what did you make?

Linda, I think I'll make Ferber's preserves with Gewurtztraminer and vanilla. I showed Mes Confitures to Denise, told her its in our library!

Annie, or any plum sauce knowlegeable person:

I am trying to assemble my ingredients for the plum suace. Is it a 12 inch piece of ginger?

Mustangs, or any organized person:

Where did I put my mustard seeds? I KNOW I have some.

My tip for the day... when preparing the plums for jam... wash, slice off about a third (without cutting into pit). Cook fruit pit and all. Place cooked fruit in a strainer or colander. Separate out the pits.

Way better than trying to pit the plums first (these were Santa Rosa plums... not freestone variety).

Made 10 jars of jam today! Plum sauce next! Denise, how did it turn out?

Denise, sorry I'm late. The ginger is 1/4 inch wide by 12 inches long. Since my ginger was more like an inch side, I used a 3 inch piece and grated it.

Annie

I'm late with the photos, but here they are:

Thank you Annie! No worries, the sauce is tomorrow's project.

Great hint, spacific! I was wondering if cooking with the pit would work. I'm going to do that tomorrow. I think our tree is Santa Rosa too. Did yours have a banner year both last year and this year? Ours did, but usually it's more of an every other year tree.

Oooh, yummy pictures, thank you!

Great recipes! I made triciae's Plum Coffee Cake yesterday. It's delicious, but so big I gave half to the neighbor - whose plum tree hangs over my fence, yet she insists on giving me plums from her side of the tree anyway, lol. Sauce and crisp are next...

Awesome recipes! I have a recipe for Plum upside down cake - I'll post it if I can find it... maria

I'd also suggest adding plums to tea and mixed drinks. Would also be a good way to use the plums you end up preserving or freezing.

For next winter:

From http://www.totalitea.com/recipes.html

Cinnamon - Plum Punch
3 cups hot TotaliTea Winter Dream tea (look for it in autumn-winter season!)
1/2 cup sugar
2 cinnamon sticks
10 plums
1/4 cup port
Place tea, sugar, cinnamon sticks, washed plums and port in a saucepan. Simmer gently for 10 minutes or until plums are soft. Serve warm or cold with custard or cream.

From http://www.cctm.com/recipes.htm

Cinnamon Plum Rum Tea (serves 2)
1 1/2 cups brewed Cinnamon Plum Tea
1 cinnamon stick (for garnish)
1/2 cup milk, warmed
1/2 cup heavy cream, whipped
2 tsp. brown sugar
1 ounce white or dark rum

Combine milk, brown sugar and cinnamon stick in a sauce pan and simmer over low heat 1 to 2 minutes, stirring occasionally. Add the tea and stir so all ingredients are mixed. Pour into 2 mugs and add the rum. Top with whipped cream and sprinkle with cinnamon.

Forgot to add that, wow, all those recipes look fantastic!

And to add that I apologize if the alcohol in the recipes I posted makes them useless to you. (I think apple juice could be substituted for port in the first to make it a cider...)

~Amanda

Denise,
I'm actually harvesting a friend's tree. I get all the plums I want and in return, I give her a couple of jars of jam, or whatever I'm making. They live right by you Jessy...

Annie, the plum sauce came out great! I used dry chinese mustard as I didn't have mustard seeds, and since the Santa Rosa plums cook up so tart, it needed more brown sugar, but DH gave it a thumbs up and we canned about 4-1/2 pints.

I've got enough plums left from this batch for one baked dessert... clafouti, torte, crumble, Polish Jewish plum cake... decisions, decisions!

Ann, I really like that plum sauce, nicely sweet and spicy. It's even good as salad dressing in a pinch, and I'm glad it came out well for you.

amanda, I'm really glad to see you back here again!

Annie

Still harvesting and cooking here. What a year for plums!

We made the plum crisp recipe that namabafo provided. I found I needed a lot more plums and double the topping for the 9 x 13 pan it called for. And I made it without the toffee bits. It was very very good!

I canned Annie's plum sauce. It has a zing! and is very good. The ingredients are very similar to bubbe's plum salsa.

I am now hearing the ping! of some plum orange jam. I used Annie's recipe for plum conserve but left out the nuts. We sampled it. It was GREAT.

My kitchen island is full of containers of plums, back to cooking.

Teresa, I made the clafouti you posted. I used red plum and apricots together. It's really quite tasty..Thanks!

I'm waiting for my neighbors yellow plum tree to be ready..and late summer the italian plum/prune tree in a local park will be ready to harvest..I'll save the plum sauce recipe for then. :o)