Plums and plums are in season from late summer to early autumn. They are a blessing for the kitchen. The fruits can be wonderfully processed into sweet dishes. There are some inspirations here.
Plum stew like grandma’s
Ingredients: 1 kg plums, 200 g granulated sugar, some cinnamon bark, cloves
Preparation: Open the fruit, remove the core, sprinkle with sugar and cook until soft. Let the cinnamon bark and cloves boil, then sort out again. If the plum roaster is not used immediately, simply fill it into preserving jars and seal them airtight.
Plum cake made from yeast dough
Ingredients: 80 g butter, 50 g powdered sugar, 1 egg yolk, 280 g flour, 125 ml milk, salt, 15 g yeast, 1 egg white
Preparation: Mix the melted butter with the powdered sugar and the yolk and mix with the flour, salt, milk and yeast. Put the dough in a warm place to rise. Place two thirds of the dough on a greased baking sheet, spread thinly with your floured hand and cover with the halved and pitted plums. Shape the remaining dough into thin strips and place on top. Let the cake rest and then brush with egg white. Then bake at 200 degrees top and bottom heat for 40 minutes.
Ingredients: 250 g granulated sugar, 280 g plums, 50 g figs, 120 g nuts, 50 g powdered sugar
Preparation: Wash the fruits, boil them in water until soft, strain, core and finely chop. Spin the sugar with water until it flies, add the fruits and reduce the mixture to a thick sauce. Add figs cut into small cubes and chopped nuts, form a sausage and place on a baking tray sprinkled with powdered sugar. Cool the plum sausage and let it dry. Cut thin leaves before serving.
Plum or plum?
Plums and plums are often used synonymously, but there are small differences between the fruit types in terms of origin. Plums are a cross between creeper and blackthorn, the mother of autumn fruits, so to speak, and larger than the plum. What they have in common is the yellowish pulp. They belong to the stone fruit, are healthy and ripe for picking in autumn.