Thursday, 8 September 2011

Riffing on the plum theme

As part of the ongoing campaign to reduce the amount of plums we have lurking around the building, we've been experimenting a bit.  This is guilt-free cookery at its best.  Anything that works is a bonus, anything that doesn't is no great loss as we've at least tried to use the fruit.

On the success side, we can chalk up the following:-

Jam - well, that's a given.

Compote - basically nearly jam but with as little sugar as you can get away with.  Superb spooned over yoghurt for breakfast.

Lightly cooked and frozen for later use.  Stoned.  Just do it.  The unstoned bag of plums we found was ... not a good experience.  You still have to take the blasted things out and it is slightly easier with the fruit intact.

Leather - my personal jury is still out on this one.  It uses a huge amount of plums, which is good.  The end product is pretty much what you'd think.  A strip of pliable dried plum which stores well.  The downside is we're not sure what to use it for now we've got it.

Spiced plum brandy/vodka/gin/whatever booze you have most of -  resoundingly successful and lethal.  It joins the ranks of other concoctions which taste utterly innocent and then turn around 10 minutes later and kick your brains out through your nose.

Plum wine - again, uses many, many plums.  The downside is that it's a year until you find out if it has worked or not.

On the failed side:-

Syrup - don't bother.  3 kilos of plums produced a very, very small amount of prune juice (what did I expect? - still somehow disappointed).  Certainly not worth cluttering up the kitchen with dripping bags for two days even if it did smell quite nice.

Candied plums - Unless the beasties are under-ripe when you start, there is no point.  Candying is simple enough, but it's brutal on the fruit.  Plums just can't take it.  They are feeble nancies at heart.

Drying - well, it works, but you get prunes.  Who uses prunes?


  1. Liking them is fine, but what do you *do* with them?