Recently a friend offered me plums from his Santa Rosa plum tree, they are so flavorful and juicy. In fact I had three this morning with my cereal and yogurt for breakfast. Plums like berries are very versatile, they are great eaten fresh, they freeze well and can be made into a host of delicious desserts.
This summer I have been making this rustic fruit tart and wowing my friends. It so easy and quick to make. The one thing I have changed since I posted this recipe three years ago, is the baking temperature, I have bumped it up to 425 F, I find this gives a crisper crust.
Plums can also be used in this clafouti , or cobbler recipe.
When using plums or any stone fruit that clings to the pit, there is a simple way around that.
Check out this post for easy plum processing.
I don't remember when I made up this plum preserve recipe or even the inspiration, it doesn't matter, this has to be one of my current favorites.
Plum Zinfandel Preserves
yield: 7-8 half pints
8 cups plums, seeded and quartered
1 cup Zinfandel red wine
1/2 vanilla bean
spice bag with 3 cardamon pods or 1/4 teaspoon seeds, 1 inch cinnamon stick
6 cups sugar
1) Seed and chop enough plums for 8 cups. See the above link for easy processing of those pitted fruit.
2) In a large pot add the fruit, wine, vanilla bean and spice bag. Simmer for 30 minutes.
3) Add 6 cups of sugar, stir well and bring back to a simmer.
4) Cook for 30 minutes or until the mixture begins to jell. It will stiffen up as it cools so don't over cook it. Remove the vanilla bean and spice bag.
5) If you are going to can it, do the whole canning magic thing with sterilized jars, lids and canning kettle.
6) For those canning the preserves, use the 5 minute hot water bath. Otherwise it will keep in the fridge for several months and makes a great gift.
The depth of flavor is amazing with the tart plums, vanilla and spices !!
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