One of the joys of late summer is the arrival of delicious British plums. They start to appear around late July and continue right through the autumn. There are many varieties to choose from throughout the season - with Victorias being the good all-rounder. All varieties are thick fleshed, juicy and work as well in sweet as savory dishes. Plum, when cooked will increase in acidity making them perfect with more fatty meats like pork and duck. Ditch the applesauce and try making with fresh British plums, a real treat.
Without a doubt, plums are best known for their starring roles in pies, crumbles, cakes, and tarts. It is here where they shine. Below, you will find some of the classic recipes for using them in sweet recipes including a traditional jam recipe.
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What a marriage when plums are brought together with almonds. In this classic tart, they dance beautifully together, plums sitting bathed in a lovely frangipane (almond cream). The recipe is using a puff pastry, the pastry takes forever to make so it is fine to buy ready made. This recipe works so well and well worth a try if you have fresh, seasonal plums.
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When plums are in season and there is an abundance available then one of the best ways to preserve them is in a jam or a chutney. This easy plum and ginger jam recipe borrows a favorite ingredient in chutney - ginger. Plums and ginger work so well together and creates a jam with a little bit of a kick to it. If you want to make a simple plum jam, then just leave out the ginger. It is as easy as that.
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