Plum And Peach Soup Recipes

CHILLED JEWISH PLUM SOUP

Steps:

• Put the water, sugar, salt, and pepper in a large, heavy, nonreactive saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar. Add the plums, bring back to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the top, then simmer, stirring occasionally, until the fruit is very soft and falling apart, about 20 minutes.
• Remove from the heat and stir in the 4-inch lemon verbena sprig or strip of lemon zest. Let cool for about 20 minutes, tasting occasionally and removing the lemon verbena (or zest) when its flavor has perfumed the soup to your liking. It should be a delicate background note, not a predominant flavor.
• Purée the soup until smooth using an immersion blender, standard blender, or food processor. Stir in the liqueur if using it, and the lemon zest and juice. Cover and refrigerate until very cold, about 4 hours or up to four days.
• Ladle the chilled soup into shallow bowls. Top each serving with a dollop of sour cream and a mint sprig. Source: Jennie Schacht's Fork & Swoon blog , and Food 52 , used with permission.

PLUM AND PEACH SOUP

Steps:

• Peel plums & peaches, then cut into chunks & discard pits.
• In 3 or 4 quart saucepan, combine fruit, 1 cup water, wine, cinnamon stick & lemon juice.
• Bring to boil, then reduce heat, cover & simmer about 15 minutes or until fruit mushes easily.
• Remove from heat, & discard cinnamon stick.
• Pour fruit mixture into blender, & blend until smooth.
• Meantime, in a small container, stir together cornstarch & 1 tablespoon water.
• Return puree to saucepan, then stir in sugar & cornstarch/water mixture.
• Cook & stir over high heat about 5 minutes or until mixture boils & thickens.
• Remove from heat & skim off foam.
• Stir in liqueur & cream.
• Cover & refrigerate until cold, then serve.

PEACH-PLUM GALETTE

Steps:

• Make the crust: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cinnamon and salt in a large bowl. Work in the butter until it is in pea-size pieces. Mix the sour cream with 3 tablespoons ice water, then stir into the flour mixture with a fork. Turn out the dough onto a piece of plastic wrap, press into a disk and wrap. Refrigerate 2 hours. Roll out the dough on a floured surface into a 12-inch circle. Place on a baking sheet and refrigerate 30 minutes.
• Preheat the oven to 400˚ F. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. Arrange the fruit over the dough, leaving a 1 1/2-inch border. Fold in the edge of the dough, pleating as needed.
• Bake the galette: Brush the edge of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden and bubbling, 45 to 50 minutes.

PEACH, PLUM, NECTARINE, OR CHERRY FILLING

Steps:

• In a large bowl, toss the fruit with the sugar, lemon juice, and cornstarch.
• In a heavy saucepan, melt the butter over medium heat.
• Add the fruit mixture and bring to a boil, stirring often, about 5 minutes.
• Lower heat and simmer, stirring often, until thickened, about 10 minutes; let cool.

SPICY PEACH AND PLUM SALSA

Steps:

• Peel peaches if desired; dice into 1/2-inch pieces and place in medium bowl.
• Dice plums and tomatoes into same size pieces as peaches.
• Stir in green onions, jalapeño pepper, garlic and lime juice.
• Stir in mint or coriander, and salt to taste.

PEACHES AND PLUMS

Steps:

• Lightly grease a shallow 2 quart baking dish.
• Mix plums and nectarines, spread in dish.
• Mix sugar and flour, cut in margarine with pastry blender.
• Stir in oats.
• Sprinkle mixture evenly over fruit.
• Dust with cinnamon.
• Bake at 350 30-35 minutes.
• Serve warm.

MARTHA'S PEACH BUCKLE

Steps:

• Preheat oven to 350 degrees.
• Melt butter in a 10-inch cast-iron skillet, preferably enameled, over medium heat.
• Meanwhile, place peaches in a large bowl and sprinkle with 2 tablespoons granulated sugar.
• In another large bowl, whisk together flour, baking powder, and salt. Add remaining 1 cup granulated sugar, milk, and vanilla; whisk until well combined. Whisk in melted butter. Pour mixture into skillet and top with peaches. Sprinkle with sanding sugar.
• Bake until top is golden brown and a tester inserted in center comes out clean, 50 to 55 minutes. Serve warm or at room temperature with whipped cream, creme fraiche, or ice cream, if desired.