Santa Rosa Plum Compote Recipes

PLUM COMPOTE

Plum Compote image

Provided by Marian Burros

Time 20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

3/4 cup sugar
1 cup dry white wine
4 whole cloves
1 3-inch stick cinnamon
Zest of 1/2 lemon
16 large, firm ripe red or black plums, stemmed

Steps:

Combine the sugar, wine, one cup of water, cloves, cinnamon and lemon zest in a saucepan large enough to hold the plums. Bring the ingredients to a boil, and cook, uncovered, for 5 minutes.
Add plums, and bring mixture back to a boil; lower heat, and simmer plums for 10 to 20 minutes, depending on their ripeness, until they are tender but still hold their shape. Some plums will be ready before others; remove them as they are. Then when they are all cooked, return the plums to the syrup, remove from heat and let cool.
Chill plums in the syrup. Serve over vanilla ice cream or frozen yogurt with some of the syrup, or serve with their syrup topped with whipped cream or creme fraiche.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 43 grams, TransFat 0 grams

SOUR CREAM TART WITH SANTA ROSA PLUM COMPOTE

Sour Cream Tart with Santa Rosa Plum Compote image

Provided by Jean Thiel Kelley

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

3/4 cup unbleached all purpose flour
3/4 cup assorted nuts (such as walnuts, almonds, and hazelnuts), toasted, cooled
1/4 cup sugar
3/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 large egg yolk
2 teaspoons water
1/4 teaspoon unflavored gelatin
3 large egg yolks
1/4 cup sugar
1 1/2 tablespoons cornstarch
1 cup whole milk
1/2 vanilla bean, split lengthwise
1/2 cup sour cream
Santa Rosa Plum Compote

Steps:

Butter bottom of 9-inch tart pan with removable bottom. Finely grind flour, nuts, sugar, and salt in processor. Add 6 tablespoons butter. Using on/off turns, blend until coarse meal forms. Add egg yolk; blend until moist clumps form. Press dough over bottom and up sides of pan. Pierce crust with fork. Freeze until firm, about 30 minutes.
Preheat oven to 400°F. Bake crust until golden, 13 to 14 minutes. Cool completely.
Place water in very small cup. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
Whisk egg yolks, sugar, and cornstarch in medium bowl to blend. Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer. Gradually whisk hot milk mixture into yolk mixture. Return to same saucepan. Stir over medium-high heat until custard thickens and boils, about 2 minutes. Remove from heat. Scrape in gelatin mixture and stir to dissolve. Let stand 5 minutes.
Transfer custard to metal bowl. Discard vanilla bean. Set bowl over another bowl filled with ice and water; stir until cool but not set, about 15 minutes. Fold in sour cream. Spread filling evenly in crust. Chill tart until filling sets, at least 2 hours and up to 6 hours.
Cut tart into wedges. Spoon plum compote over and serve.

VANILLA-SCENTED PLUMS AND BLACKBERRIES

Vanilla-Scented Plums and Blackberries image

Provided by Romney Steele

Categories Dessert Low Fat Low Cal Blackberry Plum Vanilla Summer Healthy Low Cholesterol Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 5 cups

Number Of Ingredients 4

Ingredients

4 large firm but ripe plums (preferably Santa Rosa plums), halved, pitted, cut into 1/3-inch-thick wedges
1 1/2 cups fresh blackberries
6 tablespoons sugar
1/2 vanilla bean, split lengthwise

Steps:

Combine fruits and sugar in medium bowl. Scrape in seeds from vanilla bean; add bean. Toss to coat. Let stand at room temperature until juices form, tossing occasionally, about 1 hour. DO AHEAD: Can be made 3 hours ahead. Cover and chill.

PLUM SIMPLE SYRUP

Plum Simple Syrup image

Whip up this syrup when plums are plentiful in the summer. Use the syrup to make Plum Margaritas, and the plum halves to top yogurt or ice cream.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 30m

Yield Makes 1 1/2 cups

Number Of Ingredients 2

Ingredients

1 cup sugar
4 small plums, preferably Santa Rosa, halved and pitted

Steps:

Bring sugar, 1 cup water, and plums to a boil in a small saucepan. Remove from heat; let stand 20 minutes. Strain and let cool completely. Syrup can be refrigerated in an airtight container up to 5 days.

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