Delectable Plum Desserts: Recipes to Savor the Season

Plums, with their juicy sweetness and vibrant colors, are a true gift of late summer and early autumn. Their versatility makes them perfect for a wide array of desserts, from simple crumbles and cobblers to more elaborate cakes and tarts. This article will guide you through several delightful plum dessert recipes, providing detailed instructions and tips to ensure success in your kitchen. Get ready to indulge in the deliciousness of plum season!

Why Plums are Perfect for Desserts

Plums offer a unique balance of sweetness and tartness that complements many flavors. Their natural pectin content also helps thicken sauces and jams, making them ideal for fillings and toppings. The vibrant hues of plums, ranging from deep purple to bright red and golden yellow, add visual appeal to any dessert.

Recipe 1: Classic Plum Crumble

This classic plum crumble is a simple yet satisfying dessert that showcases the fruit’s natural sweetness. The warm, buttery crumble topping contrasts beautifully with the soft, juicy plums.

Ingredients:

* **For the Plum Filling:**
* 1.5 lbs (approximately 6-8) ripe plums, pitted and sliced
* 1/4 cup granulated sugar (adjust to taste based on plum sweetness)
* 2 tablespoons all-purpose flour
* 1 teaspoon lemon juice
* 1/2 teaspoon ground cinnamon
* Pinch of salt
* **For the Crumble Topping:**
* 1 cup all-purpose flour
* 1/2 cup rolled oats
* 1/2 cup packed brown sugar
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg (optional)
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

Instructions:

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish or pie plate.
2. **Prepare the Plum Filling:** In a large bowl, combine the sliced plums, granulated sugar, flour, lemon juice, cinnamon, and salt. Toss gently to ensure the plums are evenly coated. The lemon juice enhances the plum flavor and prevents browning.
3. **Assemble the Filling:** Transfer the plum mixture to the prepared baking dish, spreading it evenly.
4. **Prepare the Crumble Topping:** In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and nutmeg (if using). Add the cold butter cubes to the bowl.
5. **Create the Crumble:** Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. This is crucial for a tender and flaky crumble.
6. **Top the Plums:** Sprinkle the crumble topping evenly over the plum filling.
7. **Bake the Crumble:** Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the plum filling is bubbling. Keep an eye on the crumble – if the topping starts to brown too quickly, cover it loosely with foil.
8. **Cool and Serve:** Let the crumble cool for at least 15 minutes before serving. This allows the filling to thicken slightly. Serve warm, plain or with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips and Variations:

* **Type of Plums:** Use any type of plum you prefer, such as Italian plums, Santa Rosa plums, or Black plums. Adjust the sugar according to the sweetness of the plums.
* **Add Nuts:** Incorporate chopped nuts like almonds, pecans, or walnuts into the crumble topping for added texture and flavor.
* **Spice it Up:** Add a pinch of ground cloves or ginger to the plum filling for a warmer, spicier flavor.
* **Gluten-Free Option:** Use gluten-free all-purpose flour and gluten-free oats for a gluten-free version.

Recipe 2: Plum and Almond Tart

This elegant plum and almond tart combines the tartness of plums with the delicate flavor of almonds in a buttery shortcrust pastry. It’s a show-stopping dessert that’s perfect for special occasions.

Ingredients:

* **For the Shortcrust Pastry:**
* 1 1/4 cups (150g) all-purpose flour
* 1/2 cup (100g) cold unsalted butter, cut into small cubes
* 1/4 cup (30g) powdered sugar
* 1 large egg yolk
* 2-3 tablespoons ice water
* **For the Almond Filling (Frangipane):**
* 1/2 cup (100g) unsalted butter, softened
* 1/2 cup (100g) granulated sugar
* 1 large egg
* 1/2 cup (50g) almond flour
* 1 tablespoon all-purpose flour
* 1/2 teaspoon almond extract
* **For the Plum Topping:**
* 1 lb (approximately 4-6) ripe plums, pitted and sliced
* 2 tablespoons granulated sugar
* 1 tablespoon almond flakes, for garnish

Instructions:

1. **Make the Shortcrust Pastry:** In a large bowl, whisk together the flour and powdered sugar. Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The key is to keep the butter cold to create a flaky crust.
2. **Add the Egg Yolk and Water:** Add the egg yolk and gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix, as this can develop the gluten and make the pastry tough.
3. **Chill the Dough:** Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling allows the gluten to relax and makes the dough easier to roll out.
4. **Preheat the Oven and Roll Out the Dough:** Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough firmly into the bottom and up the sides of the pan. Trim any excess dough.
5. **Pre-Bake the Crust (Blind Baking):** Prick the bottom of the tart crust with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until the crust is lightly golden. Pre-baking the crust prevents it from becoming soggy when the filling is added.
6. **Prepare the Almond Filling (Frangipane):** While the crust is baking, prepare the almond filling. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg until well combined. Gradually add the almond flour and all-purpose flour, mixing until just combined. Stir in the almond extract.
7. **Assemble the Tart:** Spread the almond filling evenly over the pre-baked tart crust. Arrange the sliced plums on top of the almond filling in a decorative pattern. Sprinkle with the remaining granulated sugar and almond flakes.
8. **Bake the Tart:** Bake in the preheated oven for 30-35 minutes, or until the filling is golden brown and the plums are tender. If the crust starts to brown too quickly, cover the edges with foil.
9. **Cool and Serve:** Let the tart cool completely before removing it from the tart pan. Serve at room temperature.

Tips and Variations:

* **Make Ahead:** The shortcrust pastry can be made a day ahead and stored in the refrigerator. The almond filling can also be made ahead and stored in the refrigerator for up to 24 hours.
* **Add Liqueur:** Add a tablespoon of almond liqueur or Amaretto to the almond filling for an extra layer of flavor.
* **Glaze the Tart:** Brush the baked tart with a warm apricot jam glaze for a glossy finish.
* **Different Fruits:** You can substitute other fruits for the plums, such as peaches, nectarines, or apricots.

Recipe 3: Plum and Ginger Upside-Down Cake

This plum and ginger upside-down cake is a moist and flavorful dessert that’s perfect for showcasing seasonal plums. The caramelized plums and ginger create a beautiful and delicious topping for the tender cake.

Ingredients:

* **For the Caramelized Plum Topping:**
* 1/2 cup (100g) unsalted butter
* 1 cup (200g) packed brown sugar
* 1 tablespoon grated fresh ginger
* 1 lb (approximately 4-6) ripe plums, pitted and halved or quartered (depending on size)
* **For the Cake Batter:**
* 1 3/4 cups (210g) all-purpose flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 3/4 cup (150g) granulated sugar
* 2 large eggs
* 3/4 cup (180ml) milk
* 1 teaspoon vanilla extract

Instructions:

1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Alternatively, line the bottom of the pan with parchment paper.
2. **Prepare the Caramelized Plum Topping:** In a medium saucepan, melt the butter over medium heat. Add the brown sugar and ginger and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth. Be careful not to burn the sugar.
3. **Assemble the Plum Topping:** Pour the caramel mixture into the prepared cake pan, spreading it evenly over the bottom. Arrange the plum halves or quarters on top of the caramel, cut-side down, in a decorative pattern. The plums will create a beautiful caramelized topping as the cake bakes.
4. **Prepare the Cake Batter:** In a medium bowl, whisk together the flour, baking powder, and salt.
5. **Cream Butter and Sugar:** In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
6. **Add Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.
7. **Alternate Dry and Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
8. **Pour Batter over Plums:** Pour the cake batter evenly over the plum topping in the cake pan. Gently spread the batter to ensure it covers the plums completely.
9. **Bake the Cake:** Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top of the cake starts to brown too quickly, cover it loosely with foil.
10. **Cool and Invert:** Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. This allows the caramel to settle slightly and prevents the plums from sticking to the pan.
11. **Serve:** Serve warm or at room temperature. The cake is delicious on its own, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips and Variations:

* **Spiced Cake:** Add a pinch of ground cinnamon, nutmeg, or cloves to the cake batter for a warmer, spicier flavor.
* **Nuts in the Topping:** Sprinkle chopped nuts like pecans or walnuts over the plums before pouring the batter on top.
* **Different Fruit:** Peaches, nectarines, or apples can be substituted for the plums.
* **Ginger Variations:** Use candied ginger instead of fresh ginger for a sweeter, spicier flavor.

Recipe 4: Plum Clafoutis

Plum clafoutis is a classic French dessert that is incredibly easy to make. It’s essentially a baked custard with plums, creating a simple yet elegant dessert.

Ingredients:

* 1 lb (approximately 4-6) ripe plums, pitted and sliced
* 1/4 cup granulated sugar (adjust to taste based on plum sweetness)
* 3 large eggs
* 1/2 cup granulated sugar
* 1/2 cup all-purpose flour
* 1 cup milk
* 1 teaspoon vanilla extract
* Pinch of salt
* Powdered sugar, for dusting (optional)

Instructions:

1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Grease a 9-inch baking dish or pie plate.
2. **Prepare the Plums:** In a bowl, toss the sliced plums with 1/4 cup of granulated sugar. This helps to macerate the plums and draw out their juices.
3. **Arrange Plums in Baking Dish:** Arrange the sugared plums evenly in the prepared baking dish.
4. **Make the Batter:** In a blender or food processor, combine the eggs, 1/2 cup of granulated sugar, flour, milk, vanilla extract, and salt. Blend until smooth. Alternatively, you can whisk the ingredients together in a bowl until smooth.
5. **Pour Batter over Plums:** Pour the batter evenly over the plums in the baking dish.
6. **Bake the Clafoutis:** Bake in the preheated oven for 40-45 minutes, or until the clafoutis is puffed and golden brown and a knife inserted near the center comes out clean. The clafoutis will puff up significantly during baking but will deflate slightly as it cools.
7. **Cool and Serve:** Let the clafoutis cool for at least 15 minutes before serving. Dust with powdered sugar (if desired). Serve warm or at room temperature.

Tips and Variations:

* **Add Alcohol:** Add a tablespoon of Kirsch or other fruit liqueur to the batter for added flavor.
* **Lemon Zest:** Grate the zest of one lemon into the batter for a bright, citrusy flavor.
* **Different Fruits:** Cherries, berries, or peaches can be substituted for the plums.
* **Nutmeg:** Add a pinch of ground nutmeg to the batter for a warm, spiced flavor.

Recipe 5: Plum and Hazelnut Cobbler

This plum and hazelnut cobbler combines the tart sweetness of plums with the nutty flavor of hazelnuts in a delightful biscuit topping. It’s a comforting and rustic dessert that’s perfect for autumn.

Ingredients:

* **For the Plum Filling:**
* 1.5 lbs (approximately 6-8) ripe plums, pitted and sliced
* 1/4 cup granulated sugar (adjust to taste based on plum sweetness)
* 2 tablespoons all-purpose flour
* 1 teaspoon lemon juice
* 1/2 teaspoon ground cinnamon
* Pinch of salt
* **For the Hazelnut Biscuit Topping:**
* 1 cup all-purpose flour
* 1/4 cup hazelnut meal (ground hazelnuts)
* 2 tablespoons granulated sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
* 1/2 cup milk
* 1 tablespoon granulated sugar, for sprinkling

Instructions:

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish.
2. **Prepare the Plum Filling:** In a large bowl, combine the sliced plums, granulated sugar, flour, lemon juice, cinnamon, and salt. Toss gently to ensure the plums are evenly coated.
3. **Assemble the Filling:** Transfer the plum mixture to the prepared baking dish, spreading it evenly.
4. **Prepare the Hazelnut Biscuit Topping:** In a separate bowl, whisk together the flour, hazelnut meal, sugar, baking powder, and salt.
5. **Cut in the Butter:** Add the cold butter cubes and use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. **Add the Milk:** Gradually add the milk, mixing until just combined. Be careful not to overmix.
7. **Drop Biscuit Dough onto Plums:** Drop spoonfuls of the biscuit dough evenly over the plum filling. Sprinkle the tops of the biscuits with the remaining granulated sugar.
8. **Bake the Cobbler:** Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the plum filling is bubbling. If the biscuits start to brown too quickly, cover them loosely with foil.
9. **Cool and Serve:** Let the cobbler cool for at least 15 minutes before serving. Serve warm, plain or with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips and Variations:

* **Toast the Hazelnuts:** Toast the whole hazelnuts before grinding them into hazelnut meal for a more intense flavor.
* **Spice it Up:** Add a pinch of ground cardamom to the plum filling for a unique flavor.
* **Add Orange Zest:** Grate the zest of one orange into the biscuit dough for a bright, citrusy flavor.
* **Different Nuts:** Almonds or pecans can be substituted for the hazelnuts.

Tips for Working with Plums

* **Choosing Plums:** Select plums that are slightly firm to the touch with a slight give. Avoid plums that are too hard or have bruises.
* **Pitting Plums:** To pit a plum, cut it in half around the seam. Twist the halves to separate them, then remove the pit.
* **Storage:** Store ripe plums in the refrigerator for up to 5 days.
* **Freezing Plums:** Plums can be frozen for later use. Pit and slice the plums, then spread them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. Frozen plums are best used in cooked desserts.

Conclusion

Plums are a delightful ingredient for creating a wide range of delicious desserts. From simple crumbles and cobblers to more elaborate tarts and cakes, there’s a plum dessert recipe for every occasion. So, take advantage of plum season and indulge in these delectable treats! These recipes are just a starting point – feel free to experiment with different flavors and combinations to create your own signature plum desserts. Happy baking!