Plum Tini Recipes

PLUM-TAHINI SHORTCAKES

Steps:

• Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, sugar, sesame seeds, tahini, baking powder and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
• Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F. Lightly brush each ball of dough with melted butter and sprinkle with sesame seeds. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
• Meanwhile, make the filling: Toss the plums with the sugar and vanilla bean in a medium saucepan; let sit 30 minutes. Cook over medium heat until the juices are bubbling and syrupy, 10 to 15 minutes. Discard the vanilla bean and transfer the plums to a bowl. Let cool to room temperature, at least 2 hours.
• Beat the heavy cream and honey in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
• Split each shortcake and fill with the whipped cream and plums.

TINY TIM'S PLUM PUDDING

Steps:

• Generously grease an 8-cup pudding mold, metal gelatin mold or ovenproof bowl; set aside., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, mix bread crumbs, flour, orange zest, cinnamon, baking soda, nutmeg, salt and cloves; gradually add to creamed mixture. Fold in plums, dates, raisins, carrots and currants., Transfer to prepared pudding mold. Cover tightly with heavy-duty foil; tie foil with kitchen string to secure., Place on a rack in a stockpot; add 3 in. hot water to pot. Bring water to a gentle boil; steam cake, covered, until a toothpick inserted in center comes out clean, 2 to 2-1/2 hours, adding more water to pot as needed. Remove pudding from pot; let stand 5 minutes before unmolding., Meanwhile, in a bowl, beat hard sauce ingredients until smooth and creamy. Unmold pudding onto a serving plate; serve warm with sauce.

ROASTED PLUMS WITH TAHINI DRESSING

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the fruit, cut side up, on the prepared baking sheet. Drizzle with the olive oil and season well with the salt and pepper to taste.
• Sprinkle the fruit with all but a pinch of the fresh herbs. Place the baking sheet in the oven and immediately reduce the heat to 250°F. Roast until the fruit is very soft and juicy and starting to caramelize, about 2 hours. (Alternatively, turn off the oven after 1 hour and leave the fruit in the oven overnight. This will produce a more leathery result. Either way is good!)
• In a medium bowl, combine 3 tablespoons of the lemon juice, the tahini, 3/4 cup water, salt, and the ice cube. Whisk vigorously until the mixture comes together. It should lighten in color and thicken enough that it holds an edge when the whisk is dragged through it.
• Remove the ice cube if any remains unmelted and adjust the seasoning, adding more lemon juice and salt until the sauce is addictive-you will know. Scrape the sauce into a shallow serving dish and hide it from the eaters in your house until ready to serve.
• Layer a plate with the roasted fruit, then drizzle with the tahini dressing. Sprinkle with the reserved fresh thyme or oregano and a pinch of flaky sea salt.