Okay, July 1, Canadians celebrate Canada Day and July 4, our American friends, celebrate July 4 so….I decided this would work for both sides of the border (with one adjustment).
- 1 1/2 cups fresh cranberries
- 1/2 cup dried red cherries
- 1/2 cup fresh blueberries (if American or you just want to)
- 1/2 cup water
- 2/3 cup sugar
- 3 tbsp. flour
- 2 lbs. large plums, pitted and cut into chunks
- 1 1/2 cups flour
- 1/2 cup regular rolled oats
- 2 tbsp. packed brown sugar
- 1 1/2 tsp. baking powder
- pinch of salt
- 1/2 tsp. cream of tartar
- 6 tbsp. butter
- 1/2 cup milk
- half and half cream for brushing
In a large skillet, combine the cranberries, cherries and water. Stir in the sugar and 3 tbsp. flour, Cook and stir over a medium heat until hot and bubbly. Stir in the plums and set aside.
Preheat oven to 375 degrees. In a large bowl, combine the flour, oats, brown sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the milk all at once.
With a fork stir this until just moistened. Fold and press together until it all comes together.
Pour the fruit mixture into a 9 inch deep pie plate, and take portions of the flour mixture and make small flattened ‘balls’ and lay atop the fruit. Brush the dough with the cream and sprinkle additional brown sugar over.
Bake about 40 minutes until it becomes golden brown and bubbly. Perhaps during the last 10-15 minutes of baking time, you should cover lightly with foil so it doesn’t burn.
Let cool at least 30-45 minutes before serving. Serve with cinnamon whipped cream or the best vanilla ice cream you can buy *Chapman’s.
Plum Tart With Port In Rustic Phyllo Crust
Another yummy dessert to make and serve to family and friends, no matter the occasion. (who needs an occasion to enjoy this?) You can change the fruit to Peaches and Amaretto, or whatever your favourite fruit is. Just match the liqueur and fruit together and you have a win-win dish.
- 2 cups nice tawny coloured Port
- 1/2 cup plus 1 tbsp. packed brown sugar
- 1/4 tsp. allspice
- 6-8 plums, halved, pitted and cut each half in quarters
- 1 tbsp. flour
- 10 sheets Phyllo pastry sheets
- 1/4 cup melted butter
- sugar to coat
Preheat oven to 375 degrees. Boil the Port, 1/2 cup brown sugar and allspice in a large skillet until reduced to about 1/3 cup (about 10 minutes).
Place the plums in a large bowl, sprinkle the flour over and toss to coat. Drizzle 1/3 cup of the sauce over the plums and toss to coat. Reserve the remaining sauce.
Line a cookie sheet with parchment paper and lay the sheets of phyllo on the work surface, covering with plastic and topping with a damp towel. This way they won’t dry out while working. Take the first sheet of pastry and lay on the parchment paper, brush with melted butter and lightly sprinkle with sugar. Repeat for all the layers.
Spoon the plums onto the phyllo, leaving about 1 1/2 inches of pastry all around the edges. Fold the edges of the phyllo up over the plums. Drizzle the remaining syrup from the bowl over the plums. Carefully brush some melted butter over the edges of the pastry and sprinkle with the remaining brown sugar.
Bake the tart until crust is golden (do not burn) and the plum syrup is bubbling. (35-45 minutes). If the pastry edges are getting too brown, cover with foil.
Cut while warm in wedges and serve with, can you guess?…..sweetened whipped cream and drizzle the reserved sauce over.
OMG! This is good….better than good…..gotta go and buy me some plums…..ooooohhhhh!
Peach and Plum Galette
Besides using a packaged pie crust (if you wish), this is made with peaches and plums . When made with both, it is truly phenomenal tasting.
You need pastry for double crust 9 inch pie (even though it is a free form dessert you should measure it out.
- 3 cups sliced red or purple plums
- 3 cups peeled and sliced peaches
- 1/2 tsp. almond flavouring
- 1/3 cup berry sugar
- 3 tbsp. flour
- 1 egg yolk
- 1 tsp milk
- 2 tbsp sugar
- 4 tbsp red currant jelly, melted
Preheat oven to 425 degrees. Roll out the pastry to about 14 inches and transfer to a parchment lined baking sheet.
In a large bowl, toss the fruit with 1/3 cup of sugar, flavouring and the flour. Place fruit on the pastry, mounding in the middle and within 2 inches of the edge. Fold the pastry up over the fruit to create a border, leaving the fruit exposed.
Sprinkle the pastry and the fruit with the 2 tbsp. of sugar. Bake in the oven for 15 minutes then reduce the temperature to 375 degrees and bake for another 30 minutes or until the fruit is tender and the pastry is a light golden brown.
Remove from oven and brush the pastry with the melted jelly. The secret here is to serve it warm and with a generous dollop of whipped cream or vanilla ice cream. Coffee anyone?
Plum Vodka Martini
Ha! You thought I had given up on martinis, didn’t you? Well, I haven’t. We haven’t had company that I could make any for. So it took me awhile and then I thought…..now’s the time.
It is simple but the inclusion of the whipped cream vodka makes it really tasty.
- 1 part spiced run
- 1 part Slivovitz (plum liqueur)
- 1 part whipped cream vodka (yes, they really do make it)
Rim martini glasses with coloured sugar (mauve to purple) and chill. Pour ingredients into shaker filled with crushed ice and shake.
Strain into the prepared glasses and garnish with a slice of red plum.
Yummmmmmmm.
Plum Coffee Cake
This is a great coffee cake that is an alternative to banana bread….
- 8 large purple plums
- 1 cup butter (not margarine)
- 1 cup sugar
- 1 tsp. almond flavouring
- 1 3/4 cups flour
- 2 tsp. each baking powder and grated lime zest
- pinch of salt
- 4 large eggs
- 1 1/2 cups whipping cream
A couple of hours before serving, slice the plums and set aside. Preheat oven to 325 degrees. Grease and flour a 13 x 9 inch baking pan.
In electric mixer on medium speed, beat the butter and sugar until very light and fluffy. Reduce to low speed and add the flour, baking powder, lime zest, salt and eggs and beat until blended. Scrape bowl occasionally. Increase the speed back to medium and beat until smooth.
Spread the batter in the baking dish and top with the sliced plums. (make it look pretty). Top with the topping below.
Topping
- 1/4 cup butter, room temperature
- 1/4 cup sugar
- 1/4 cup quick Quaker oats
- 1/2 cup sliced almonds
Mix together until it resembles coarse crumbs and sprinkle evenly over the plums. Bake about 55 – 60 minutes until cake tests done.
Serve warm with almond flavoured whipped cream.