Plums galore

Green, yellow, yellowish red or attractive plum purple... There are roughly 2,000 plum varieties, and plums are one of our most common garden fruits. Ripe plums are delicious eaten as they are, straight from the tree, but they can also be made into delectable desserts and tempting jams. Or why not prepare a home-made plum compote to serve with a cheese board?

Below you’ll find recipes for Plum tart, Plum chutney, Plum jam with currants, Plums in rum, Plum compote with orange, Sunshine in a jar, Surprise plums, Plum marmalade with cinnamon, Apple and plum jam and Plum compote for cheese.


Plum tart

Plum tart

About 10 servings
Ingredients

Pastry
125 g butter or margarine, softened
180 g plain flour
25 g Dansukker Cane Sugar Granulated
30 ml water

Filling
150 g blanched almonds
140 g Dansukker Granulated Sugar
2 eggs
300 ml crème fraîche
Grated zest of half an untreated lemon
500 g fresh plums

To decorate
Dansukker Icing Sugar


Quickly work together the butter/margarine, sugar and water into a smooth dough. Press the dough into a greased pie dish roughly 28 cm in diameter. Prick with a fork. Chill for 30 minutes.

Grind the almonds finely. Mix together all the ingredients for the filling and pour into the crust. Halve the plums and remove the stones. Press the plum halves into the filling. Bake in the lower part of the oven at 225 °C for about 30 minutes. Serve the pie lukewarm with custard, ice cream or lightly whipped cream. Dust lightly with icing sugar just before serving.

The plums can be replaced with other fruits or berries.

The recipe was made by

Dansukker

Plum chutney

Plum chutney

Makes about 1 litre
Ingredients

1 kg plums
1 red chilli, diced
1 Solo garlic, grated
500 ml Dansukker White Syrup
250 ml white wine vinegar
15 ml fresh ginger, grated
1 cinnamon stick
15 ml yellow mustard seeds
15 ml paprika powder
Salt


Blanch, peel, core and chop the plums. Put all the ingredients in a thick-based saucepan and bring to the boil. Simmer until the chutney reaches the desired consistency, about 45 minutes. Add salt to taste. Pour into warm, sterilised jars.

The recipe was made by

Dansukker

Plum jam with currants

Plum jam with currants

Makes about 1 1/2 litres
Ingredients

1 kg plums
500 g blackcurrants and/or redcurrants
1 kg Dansukker Jam Sugar
50 g flaked almonds


Blanch, peel and deseed the plums. Chop into small pieces. Destalk and rinse the blackcurrants.
Combine the plums, currants and jam sugar in a saucepan and boil for 10 minutes. Add the flaked almonds. Remove from the heat and skim off any scum. Pour into warm, sterilised jars. Seal. Store in a cool place.

The recipe was made by

Dansukker

Plums in rum

Plums in rum

About 1 1/2 litres 20 minutes + 3 weeks
Ingredients

70 ml light rum
500 ml Dansukker Light Syrup
1 1/4 kg plums
1 lemon, preferably organic


Stir the rum and syrup together until thoroughly mixed. Rinse the plums. Prick the plums with a pin, fork or testing skewer. Wash and slice the lemons. Layer the plums and lemon slices in a large jar and pour the syrup mixture over the top. Refrigerate for at least three weeks. Serve with lightly whipped cream flavoured with vanilla sugar, or with vanilla ice cream.

The recipe was made by

Dansukker

Plum compote with orange

Plum compote with orange

serves 4
Ingredients

6-8 plums
2 oranges
1 dl Dansukker Muscovado Syrup
1 cinnamon stick


Rinse the plums and cut into pieces. Cut the oranges into thin slices and place on a dish. Put the plums, syrup and cinnamon stick in a saucepan and simmer for about 5 minutes. Place the warm plums on top of the oranges. Serve with griddle cakes or pancakes, preferably with a little whipped cream.

The recipe was made by

Dansukker

Sunshine in a jar

Sunshine in a jar

about 1 litre
Ingredients

250 g plums
2 peaches or nectarines
5 apricots
500 g Dansukker Jam Sugar
1/2 fresh red chilli, chopped
10 g Dansukker Vanilla Sugar 


Blanch, peel and deseed the fruit. Chop the fruit, put it in a pan with the jam sugar and boil for 5 minutes, stirring constantly. Add the chilli and vanilla sugar and boil for another minute. Skim off any scum. Pour into warm, sterilised jars. Seal. Store in a dark, cool place.

This jam is good with cheese and toast, and also tastes great with ice cream.

The recipe was made by

Dansukker

Surprise plums

Surprise plums

About 6 portions
Ingredients

750 g plums
50 g Dansukker Brown Sugar Dry
5 g Dansukker Vanilla Sugar

Pastry
180 g plain flour
5 g baking powder
75 g Dansukker granulated sugar
125 g butter or margarine, cut into pieces
1 egg
100 ml milk

Decoration
10 g Dansukker Icing Sugar
1 g ground cinnamon


Rise, halve and stone the plums. Arrange them in an ovenproof dish with the rounded side down. Sprinkle with brown sugar. Mix the flour, baking powder and sugar in a bowl. Add the margarine and work with your fingers to a breadcrumb consistency. Add the eggs and milk and stir until smooth. Spoon the mixture over the plums. Bake in the centre of the oven at 175 °C for about 30 minutes. Mix together the icing sugar and cinnamon and dust them over the cake just before serving.

The recipe was made by

Dansukker

Plum marmalade with cinnamon

Plum marmalade with cinnamon

1 hour
Ingredients

1-1 1/2 kg plums
1 kg Dansukker Jam Sugar
2 cinnamon sticks
4 star aniseeds
200 g almonds


Scald, skin and destone the plums. Cut into small pieces. Scald and blanch the almonds. Place the plum pieces and spices in a saucepan and boil for 10 minutes, stirring regularly. Add the jam sugar and almonds, then boil for 2-3 minutes. Remove the saucepan from the heat and skim. Pour the marmalade into scalded jars and seal tightly. Refrigerate.

The recipe was made by

Dansukker

Apple and plum jam

Apple and plum jam

Ingredients

1 kg plums
1 kg apples
300 ml water
2 cinnamon sticks
2 sprigs of thyme
1 kg Dansukker Jam Sugar


Blanch the plums, peel them and remove the stones. Cut them into pieces. Peel and core the apples and cut them into wedges. Put the plums, apples, water, cinnamon sticks and thyme in a saucepan, cover and boil for 5-10 minutes. Add the jam sugar and boil for a further 2 minutes. Remove from the heat and carefully skim off any scum. Pour into warm, sterilised jars. Seal tightly. Store in a cool place.

The same recipe can be made using blueberries or blackberries instead of plums.

The recipe was made by

Dansukker

Plum compote for cheese

Plum compote for cheese

Ingredients

8 plums
1/3 red pepper
2 star aniseeds
140 g Dansukker Light Syrup
1 tsp freshly squeezed lemon juice


Scald and skin the plums if they have a strong skin. Cut them into cubes. Mix the plums with pepper, aniseeds, syrup and lemon juice in a saucepan and allow the mixture to boil while stirring until the plums have softened.

The recipe was made by

Dansukker