Similar Recipes

Roasted Plum and Lemon Verbena Jam
Take advantage of cooling temperatures by roasting plums for this late-summer jam.
Plum Sangria
Built around flavors that complement plums, like ginger and the nutty maraschino liqueur, this sangria starts with roasting deep red plums with star anise pods.
Plum Sorbet
This sweet and tart sorbet is full of the jammy flavor of stonefruit, perfect for topping buttery cakes or for serving with other summer fruit desserts.
Cardamom-Plum Jam from 'Little Jars, Big Flavors'
In my Berkeley neighborhood this time of year, plums are falling from trees, staining the sidewalks, and making up a huge part of my fruit intake. This massive influx of plums means it is the perfect time to turn the quickly ripening fruit into jam. This cardamom-plum version in Southern Living's Little Jars, Big Flavors is an elegant extension of a basic recipe.
Plum and Ginger Cobbler
[Photograph: Max Falkowitz] If there's a more noble application for the last of the season's plums than cobbler, I don't know what is. It's a perfect fruit delivery system, and the application of heat and sugar can hide any imperfections...
Pickled Prunes
Perfect to eat with roasted meats or assertive cheeses, these pickled prunes will add zip to any meal.
Pluma Moos (Fresh Fruit Mousse)
With Pluma Moos, the ingredients are simple: fruit, sugar, spices, vanilla, and water— and there's ample room for variation. Use fresh produce for the market, frozen fruit or a mix. Note, the fruit with large seeds, like blackberries, will require additional time for straining.
Plumpkin
This easy mojito variation from Area Four in Cambridge, Massachusetts is best with a flavorful, ripe plum or pluot.
Rich Red Plum Jam
This is a beautiful jewel-red jam with a perfect balance of sweet and tart. Putting half of the fruit through a food mill and leaving the other half in quarters makes for a rustic textured jam. An overnight maceration gives you a head-start on the jamming process. It's a great jam to pair with fresh, creamy cow's milk cheeses like ricotta.
Roasted Plum, Ginger, and Honey Ice Cream
You won't need eggs for this ice cream, which is thick and dense thanks to the plums and honey. A couple spoonfuls of plum brandy helps as well, both for texture and to amplify the plums' honeyed flavor.

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Sugar-Roasted Plums with Balsamic and Rosemary Syrup

With the late summer avalanche of corn, tomatoes, and bell peppers, it’s easy to overlook the humble plum. Subtly flavored and modestly sized, plums aren’t as flashy or culinarily ubiquitous as other September produce. It’s unusual to spot them in...

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