Plum and nectarine recipes wanted

[Grendal]

I got a bag of plums and a bag of nectarines. I am getting my canning set tomarrow. I got tons of recipes, but I've not got much for plums and nectarines, other then salsa and jams and jellies...Was wondering if anyone might have something else for them. If I don't use them soon their going to spoil.

Please and thank you love you in advance.

[Equilibrium]

OMG.... am I too late>>>? Big time computer problems the last few weeks and I'm probably going to have to buy a new one. I've got a classic plum pudding recipe from my cousin in the UK.... a recipe for a plum cobbler and a very simple canning recipe for plums in a light syrup. As far as nectarines.... you can use those in any recipe that calls for peaches or apricots. Let me know if you still need some recipes and I'll go digging for you.

[Grendal]

nope but their starting to turn. I had to toss a plum yesterday it was getting white fuzz.

[Equilibrium]

Ok…. here goes. 1st up is the plum pudding-
INGREDIENTS
½ C OJ
2/3 C condensed milk
14 oz chopped pitted prunes
5 slices of bread, cubed
2 egg whites, beat
½ C packed brown sugar
¼ C olive oil
½ tsp vanilla
¼ C chopped walnuts
¾ C flour
½ tsp baking soda
¼ tsp salt
DIRECTIONS
1. In bowl mix OJ with the condensed milk and chopped prunes. Let stand for 20 minutes.
2. Add bread and stir until softened. Stir in the egg whites, brown sugar, oil, vanilla and walnuts.
3. In a separate bowl sift together the flour, baking soda and salt.
4. Mix the wet ingredients into the dry ingredients; stir to combine.
5. Spray a 6 1/2 cup tower mold with cooking oil. Pour the pudding mixture into the mold. Cover with foil; press foil tightly against the mold's rim. Be sure the foil is going to stay put through the cooking process. If you have to, use a rubber band or string.
6. Place the mold on a rack in a deep kettle. Add boiling water to a depth of about one inch. Cover the outer kettle.
7. Bring to a gentle boil, reduce the heat to simmer and cook for 3 hours or until a butter knife inserted in center comes out clean. Add more boiling water to the kettle as necessary.
8. Remove the mold from kettle. Cool pudding for 10 minutes; remove pudding from mold.
9. Serve warm with hard sauce (look up our recipe for it).
COMMENTS FROM ME-
- I don’t have a round pudding mold like my cousin’s wife has so I get away with making it using something like this, http://www.jacobskitchen.com/rucaorpumo8t.html.
- About 2 lbs of plums dehydrates down to about 14 oz. You can cut your plums to about a ¼” thickness and stick them on trays in your oven at about 125° for about 18 hours and you should be fine. Plums are kinda sticky so I’d lay them out on parchment paper. I use a dehydrator but…. you don’t have to.
- You’re supposed to put a “cake charm” in the pudding mix. I guess different charms mean different things and the person who finds them in their piece of pudding is lucky…. we skip adding chunks of metal to our pudding because well…. who needs the dental bill>>>?
- Here’s the sauce that goes with it-
Ingredients
1 C brown sugar
1 C light cream
¼ C butter
¼ C brandy
Directions
Mix brown sugar and cream in saucepan. Cook over medium heat and stir until sugar dissolves. Add butter then brandy and stir until butter is melted. Pour over pudding.
- Here’s a recipe I found online for a quick plum pudding that looks interesting but… I haven’t tried it, http://answers.yahoo.com/question/index?qid=20070415000604AAh3C0V and here’s one I tried but instead of using bread crumbs I used crushed almonds. I think it tastes better with the crushed almonds, http://www.royaloakday.org.uk/Traditions/plum_pudding.html. Also too.... don’t buy pudding cloth…. just wrap it in any unbleached linen and tie it off and you’ll be fine.
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Here’s the plum cobbler that I either got from a cook book or pulled from the internet somewhere-
A crunchy plum cobbler
4 lbs fresh plums, pitted and quartered
1 ½ C firmly packed brown sugar
2 C all-purpose flour
½ C sugar
1 tsp ground cinnamon
2 eggs beaten
½ C melted butter
Whipped Cream
Arrange plums in lightly greased oblong baking dish. Sprinkle brown sugar.
Combine flour, sugar and cinnamon. Add egg stirring with a fork until crumbly. Sprinkle flour mixture evenly over brown sugar. Drizzle with butter. Bake at 375 for about an hour or so.
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And drum roll please…. basic syrups for canning plums given to me by biigblueyes-
Light - 2 cups sugar to one quart water = 5 cups of syrup
Medium - 3 cups sugar to one quart water = 5 1/2 cups of syrup
Heavy - 4 3/4 cups sugar to one quart water = 6 1/2 cups of syrup

Medium with corn syrup - use 1 1/2 cups sugar, 1 cup syrup to 3 cups water

Medium with honey - use 1 cup sugar, 1 cup honey to 4 cups water Ta da…. that’s pretty much all I’ve got for plums. Here's hoping your pantry is "plumless" real soon!!!

[Grendal]

I went to go check them before using them up and well...they had gotten fuzzy over night...not a single one without mold. There's always next time.