Italian prune plums are in season (late August), and they are little gems to cook with (as well as being great snacks au naturel).
The dusky purple-blue fruit turns a stunning fuschia colour when cooked, making for showstopping baked goods and preserves. Choose firm plums that just barely yield to pressure; softer fruit often has a spoiled part around the pit.
Plum Crumble Squares
Crust:
½ cup butter, cut into pieces
1 cup flour
3 Tbsp granulated sugar
¼ tsp salt
Topping:
1⁄3 cup granulated sugar
3 Tbsp flour
¼ tsp cinnamon
2 Tbsp butter
¼ cup chopped toasted almonds
15 small firm-ripe prune plums, cut in half, pits removed
Preheat oven to 400 F. Lightly butter an eight-inch-square baking pan, then line the bottom and sides with parchment paper. To make the crust: combine butter, flour and sugar in a medium bowl; with a pastry blender or your fingers, work the butter into the flour and sugar until the butter is the size of small peas and dry ingredients have been absorbed. Sprinkle mixture into the prepared pan and press down to make an even layer. Bake for 15 to 20 minutes until light golden. Reduce oven temperature to 350 F.
To make topping: Combine flour, sugar, cinnamon and butter in a bowl and work together with your fingers until crumbly; add the almonds. Place the plum halves on the crust, alternating cut side up and down, and sprinkle the crumble mixture evenly over top. Bake for about 55 minutes or until plum juices are bubbling and syrupy. Cool and cut into squares.
Plum Chutney
1 cup firmly packed light brown sugar
1 cup granulated sugar
¾ cup cider vinegar
3½ lbs prune plums, pitted and cut into quarters
1 cup golden raisins
½ cup chopped onion
1 clove garlic, minced
2 tsp mustard seed
3 Tbsp chopped crystallized ginger
1 tsp salt
½ tsp cayenne pepper (or more or less to taste)
Bring the sugars and vinegar to boil in a large saucepan. Once sugars have dissolved, add the remaining ingredients and bring to a boil again. Reduce heat and simmer 45 to 50 minutes or until thick. Wash and sterilize eight half-pint canning jars, keeping them hot until needed.
Prepare jar lids per manufacturer’s instructions. Ladle hot chutney into jars, leaving one-quarter-inch headspace. Wipe jar rims with a clean damp cloth; attach lids. Process in a boiling water canner for 10 minutes. This is delicious with hot and cold meats and on top of baked Brie. For complete canning instructions visit this website: bernardin.ca
Plum Fruit Leather
7 lbs prune plums, halved and pitted
¾ cup granulated sugar (or more to taste)
Preheat oven to 200 F. Place the plums cut side up on large rimmed baking sheets and bake for 10 to 20 minutes, until softened. Remove from oven and let cool. When plums are cool puree them in batches in a food processor until completely smooth, then pour the puree into a large bowl. Add the sugar; taste puree and add more sugar if desired.
Preheat oven to lowest setting (about 140 degrees).
Line the bottom and up the sides of a large rimmed baking sheet with parchment paper (if you grease the baking sheet lightly first the paper will stay in place). Pour the plum puree onto the lined baking sheet to a thickness of between one-eighth and one-quarter inch (you may need more than one baking sheet). Let the puree sit in the oven until it has dried out and formed fruit leather, about six to eight hours. (Note: if your oven’s lowest setting is higher than 140 F, prop the oven door open slightly while leather is drying out. You want it to dry, not cook). Remove leather from oven and let cool completely.
When cool, roll up the leather on the parchment paper and cut into one-inch pieces with a very sharp knife. Store in an airtight container or plastic food bag in the refrigerator. Makes about 30 pieces.
Angela Shellard is a self-described foodie. She has done informal catering for sports and business functions. Contact: [email protected].
