Dried Plum Whip Recipes

PRUNE WHIP

Steps:

• In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
• Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
• Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.

DRIED-PLUM-BUTTER STACK CAKE

Steps:

• Dried-plum butter: Bring dried plums, orange juice, lemon zest and juice, and 2 cups water to a boil in a covered medium saucepan. Reduce heat to low and simmer, stirring occasionally, until fruit is beginning to break down, 35 to 40 minutes. Stir in 1/4 cup water, brown sugar, and salt, mashing mixture with the back of a spoon until jam-like. Transfer to a medium bowl; let cool completely. Dried-plum butter can be stored in refrigerator, covered, up to 1 week.
• Cookies: Whisk together flour, baking powder, salt, cardamom, and baking soda in a medium bowl. Beat butter with sugars on medium-high speed until light and fluffy, about 2 minutes. Beat in egg. Reduce speed to low and beat in flour mixture in 2 batches, alternating with milk, until combined. Divide dough into 9 pieces. Shape into disks, wrap each in plastic, and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Working with one dough piece at a time (keep the rest in refrigerator), roll out on a lightly floured surface with a floured rolling pin into a roughly 8 1/2-inch round. Using a paring knife and a cake pan or plate as a guide, cut dough into an 8-inch round. Transfer to a parchment-lined baking sheet; refrigerate while rolling and cutting remaining dough pieces, placing 2 rounds on each sheet.
• Bake cookies in batches until golden and firm in center, 10 to 12 minutes. Let cool completely on sheets on wire racks.
• Place 1 cookie on a cake plate and spread with 1/2 cup dried-plum butter, leaving a 1/4-inch border. Top with another cookie and spread with another 1/2 cup dried-plum butter. Continue stacking and spreading until all 9 cookies have been used. (Do not spread filling on top layer.) Wrap in plastic; refrigerate at least 12 hours and up to 1 day.
• Serve, dolloped with whipped cream and sprinkled with cinnamon.

DRIED PLUM WHIP

Steps:

• Preheat oven to 275 degrees F.
• Place the dried plums in a saucepan with 1 cup water and cook at a simmer until soft, about 30 minutes. Push the mixture through a strainer to puree. Add the sugar to the puree and cook 5 more minutes or until it is like marmalade. Let cool slightly. Beat the egg whites until stiff peaks, then gradually mix in the puree, and lemon juice.
• Pour into a buttered casserole or souffle dish and bake for 30 to 45 minutes. Serve warm or cold with whipped cream.