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Piping Plum Recipe

Piping Plum Recipe

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  • 1 1/2 Ounce Unicum Plum Liqueur
  • 1 dash aromatic bitters
  • Hot water, for topping
  • Cinnamon stick, for garnish


Combine Unicum Plum Liqueur and aromatic bitters into a glass mug. Top with hot water. Garnish with cinnamon stick.

Plum recipes

Try our perfect plum recipes. This stone fruit has soft, sweet juicy flesh that tastes delicious in jams, chutneys, puddings and crumble.

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Top this deep pink pie filling with a lattice crust made of buttery sweet shortcrust pastry for a showstopping end to a special meal

Plum & preserved lemon chutney

If you find the dried fruit in traditional chutney overly sweet, you'll love the sharp bite of the preserved lemons in this recipe

Plum crumble cake

This sumptuous seasonal bake is topped with halved plums or apricots and a buttery crumble topping - serve as a pudding or cake

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The earthiness of beetroot complements the sweet yet tart plums and toasted pecans in this side salad. Pair with lamb for an autumnal feast

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    1. Preheat oven to 400°F. Butter a 2-qt. baking dish, then dust with granulated sugar. Arrange plums in dish.
    2. Pulse eggs and remaining 3/4 cup granulated sugar in a food processor to combine. With the motor running, stream in half-and-half, anise liqueur, if using, and vanilla. Add flour and salt and pulse to combine. Let custard sit 10 minutes, then pour over plums.
    3. Bake pudding 15 minutes, then reduce oven temperature to 350°F and continue to bake until custard is golden and set, 20󈞅 minutes longer. Let cool slightly, then dust with powdered sugar.

    This Recipe is Featured In:

    This German-style tart features a rich, buttery crust topped with sweet, glazed plums. For even more flavor, toss the plums with orange or lime zest before adding.

    A great cake to make when summer fruit is abundant. It is extra delicious when made with the plums called for in this recipe, but you can also use figs or pitted sweet cherries.

    Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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    Canning Plum Jam

    It’s perfectly fine to make this plum jam recipe without canning. Just make the jam, and be sure to store it in the refrigerator or freezer once it’s cooled. If it’s in the refrigerator, it’ll need to be used within a few weeks, while it’ll last up to 6 months in the freezer.

    I’m personally a fan of canning because it saves on freezer space and allows me to take summer produce and make it shelf stable for year-round enjoyment.

    To can plum jam, simply prepare a water bath canner before you begin. Once the jam reaches gel stage, ladle into canning jars leaving 1/4 inch headspace. Wipe rims, de-bubble jars and adjust the headspace to ensure it’s still 1/4 inch.

    Cap with 2 part canning lids and process in a water bath canner for 5 minutes (pints and half pints). Adjust the time to 10 minutes if you’re above 1,000 feet in elevation, and to 15 minutes if you’re over 6,000 feet.

    Ways to Preserve Plums

    Test Kitchen Tip: If you don't care about smooth surfaces for presentation purposes, a serrated peeler's sharp-toothed edges quickly and easily peel soft fruit.

    The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

    The wonderful world of fresh plum recipes is not limited to desserts and jams. These thin-skinned and juicy stone fruits' flavors range from acidic to drippingly sweet, making plums a very versatile ingredient. When plum season, begins peaches are peaking and cherries are past. They ripen into fall, giving us plenty of time to play. The first harvest of plums to arrive at local markets usually belongs to Asian Prunus varieties, while European-origin plum varieties are in season later, towards the end of summer and into early fall. The most famous of the late-season plums are fresh prunes, distinctively oblong, dusky-skinned, and very sweet.

    Hardy American plum hybrids span plum season. They are bred from Japanese or European trees crossed with native American plum species. Wild American plums grow across the United States and lend their extreme cold-hardiness to these hybrid trees. If you're lucky enough to forage your own feral plums, you can use them in any of our plum-centric recipes that follow.

    Plums are as piquant in salads as they are succulent alongside summer's grilled meats. In salads they are ideal, providing crunch, juice, acid, and sugar. They love the heat of chiles and bounce off the fragrance of summer herbs like mint and basil. In entrées, plums complement strong grilled or smoky flavors. And we know how luscious they are in bakes: Their juices caramelizing and blending equally well into hot sauces and chilly sorbets. Whatever you do, don't forget drinks. Plum cocktails are a summer treat.


    • 5 pounds fresh Damson or Damask plums
    • 1 cup water
    • 12 whole cardamom pods
    • 4 cups white sugar
    • ¼ teaspoon butter

    In a sink full of cool water, rinse and de-stem the plums. Place them in a thick-bottomed pan suitable for slow cooking and deep enough to allow frothing when the plums begin to boil. Add the water and cardamom pods and bring the mixture to a low boil over medium heat. Turn heat to low for a slow simmer and allow the fruit to cook down uncovered for 1 1/2 hours. Allow the plums to cool.

    To pit the plums, strain the cooled plums with a colander, pressing the juice out with your hands and collecting it in a large bowl. Pick up the pit-and-fruit slurry in the colander by small handfuls and squeeze the plum pulp and skins gently into the bowl with the syrup, retaining the pits in the palm of your hand and then discarding them.

    Put the plums back into the original pot with the sugar and butter. Cook at a very low simmer until the mixture begins to thicken, about 4 hours. To test for adequate development of pectin, drop a spoonful of the jam on a plate and put it in the refrigerator for a few minutes: the mixture should be soft-set and no longer syrupy.

    Ladle the hot jam into hot, sterile jars, wipe the rims clean, place sterile lids on, and tighten the screw caps. Allow the jars to cool to room temperature and check to be sure that each jar has sealed.

    Ingredients of Plum Cake

    • 250 gm refined flour
    • 150 gm brown sugar
    • 30 gm almonds
    • 30 gm walnuts
    • 1/4 cup milk
    • 150 gm unsalted butter
    • 1 teaspoon powdered cinnamon
    • 100 gm prunes
    • 5 drop vanilla essence
    • 2 teaspoon baking powder
    • 3 egg

    How to make Plum Cake

    Step 1 Sieve the flour and baking powder

    Take a large bowl and sieve together the flour and the baking powder. Keep aside. Now, in another bowl, mix together the brown sugar and butter until the sugar dissolves completely. Take the help of an electric blender.

    Step 2 Prepare the cake batter and let it rest for 10 minutes

    Now, break the eggs and add them one by one. Keep beating the mixture until it is light and frothy. Gradually add the flour to this egg-butter and sugar mixture spoon by spoon so that no lumps are formed. Keep stirring to attain a smooth mixture. Add the milk and the vanilla essence and mix well. Add cinnamon powder and blend again. Allow the batter to rest for 10 minutes.

    Step 3 Chop the nuts for the cake

    Meanwhile, chop the nuts and the prunes finely. Mix in the batter and beat well. Reserve some nuts that you can put on top of the cake. Now, preheat the oven at 180 degrees for 15 minutes. Prepare a baking tray by lining it with butter paper. Grease it with oil or butter and dust some flour. Pour the batter in it.

    Step 4 Bake the cake for one hour

    Bake the cake at 180 degrees Celsius for one hour or at 200 degrees Celsius for 45 minutes. The temperature mostly depends on the type of oven you have. Insert a skewer in the cake to check if it is ready. If it comes out clean, take out the cake and place it on a wire rack to cool.

    Step 5 Slice and serve the plum cake!

    Carefully take the cake out from the baking tray. Slice it and serve with tea, coffee or with an assortment of snacks. This cake also goes well with vanilla ice-cream. You can also make a quick icing by beating together one cup icing sugar and one cup unsalted butter. Mix vigorously, until the mixture becomes creamy. Put it in the fridge for one hour. Now put it in the piping bag and use it to decorate the cake. If you want your icing to be colourful, you can divide this butter-sugar mixture into two parts and then add the two colours of your choice in both the parts. Put them in separate icing bags and use them to jazz up your cake. You can also use gems or chocolate chips to decorate your Christmas Plum Cake.

    Recipe Summary

    • 1/2 pound dried currants, plumped with 2 tablespoons cognac and enough hot water to cover
    • 1/2 pound dried raisins, finely cut
    • 1/4 pound candied kumquats, finely diced
    • 1/4 pound glazed orange peel, finely diced
    • 1/4 pound glazed lemon peel, finely diced
    • 1/4 pound citron, finely diced
    • 1/2 pound walnuts, finely chopped
    • 1 cup flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 3/4 teaspoon mace
    • 1/2 pound ground suet
    • 3 slices thin-sliced bread, soaked in 1/2 cup apple juice
    • 1 cup dark brown sugar
    • 3 eggs, beaten
    • 1/3 cup black currant jam or preserves
    • 1/4 cup brandy or cognac
    • 1 teaspoon sugar
    • 1/2 cup cognac
    • Hard Sauce, for serving (optional)

    Oil a 2-quart steamer mold or pottery bowl very well with vegetable oil and let it stand as you make the pudding.

    Combine the fruits and nuts in a large bowl. Sift flour, baking soda, salt, and spices into the fruit and nuts. Add the suet, bread, brown sugar, eggs, and jam and blend well. Beat with a wooden spoon to lighten the mixture. Pour into mold. Cover with circle or parchment paper and put on a rack in a large kettle with enough water to come halfway up the sides. Cover and keep water boiling, replenishing as necessary. Steam for 6 hours.

    Uncover pudding and pour brandy over it put a piece of waxed paper over pudding replace parchment and set in a cool place or on low shelf of refrigerator to ripen.

    To serve, steam for 2 more hours and invert on a serving platter. Add the 1 teaspoon sugar to the cognac, heat, pour over warm pudding, and flame with a match. Serve with hard sauce.