Best way to pit plums? And favourite plum recipes?
Anne P. Mitchell, Esq.
Our tree is bearing the most wonderful plums..lots of them!
Does anybody have any hints as to the best way to pit lots of plums? They are
all about 1 1/2 to 2 1/2 inches in diameter, in case that makes any
difference.
Also, I'd love any of your favourite plum recipes! One I particularly like is
the almond cake with whole plums, from Jacques Pepin's "Cooking with
Claudine". I'd post the recipe itself, but I am a bit leary of copyright
infringement... But it's basically a dense-ish white cake, with a cup of
ground almonds in the batter - you pour it into a springform pan, and then
embed 4 whole pitted plums (which have been rolled in sugar) into the batter,
about half-way in. The cake bakes up and around the plums, and it's just
lovely!
Thanks!
I am: mom, attorney, professor, advocate for fathers
http://www.parentinglaw.com
Actually, I'm a lawyer -and- I play one on tv.
PENMART10
Mitchell, Esq.) writes:
>Does anybody have any hints as to the best way to pit lots of plums?
Just like peaches, and you'll need to determine this, plums are either
freestone or cling, and the same stoning/pitting procedures apply. For
freestone (and most plums are), along the widest point, through the place where
the stem attaches, simply make a radial cut with a sharp knife down to the
perimeter of the stone/pit bisecting the fruit into hemispheres, than grasp
each half and twist. If one half cleanly breaks free from the stone/pit you
have a freestone variety and the stone/pit should easily and cleanly release
from the second half by grasping between your fingers and simultaneously
twisting and pulling, rather than trying to pull straight up, although there's
a good chance the stone/pit will release from both halves initially. If you
intend to remove the skins do this by blanching the halves after
stoning/pitting. If your plums are of the cling variety then you are destined
to preparing jams/sauces/syrups/wines/etc., but they can still be skinned by
blanching the whole fruits. Removing the stones/pits from the cling variety
can be accomplished but requires a bit more labor, you'll need to slice each
one radially and then partially cook before attempting to twist the halves
apart, though you may need to experiment with cooking times. Of course prunes
may be prepared from either type, but some particular plum varietals are best
(see Prune Page referenced below). For pitted prunes they're stoned/pitted
after partial dehydration with a device similar to a cherry pitter and then
continuing with the drying -- hardly worth the trouble for 'recreational
pruners'.
Prune: a dried plum. Prunes can be traced back to Roman times and have long
been a popular northern European winter fruit because they could be stored
without problem. Although any plum can be made into a prune, those with the
greatest flavor, sweetness and firmness are best suited for that use.
Commercial dehydration has replaced sun-drying as the primary method of
producing prunes. Though the best prunes are found in the fall, they're
available year-round. Prunes come in various sizes and are usually labeled
small, medium, large, extra large and jumbo. When purchasing prunes look for
those that are slightly soft and somewhat flexible. They should have a
bluish-black skin and be blemish-free. Store them airtight in a cool, dry place
(or refrigerate) for up to six months. Prunes can be eaten out of hand or used
in a variety of sweet and savory dishes. Prune puree, which can be found in
jars in most supermarkets, is broadly touted (primarily by the California Prune
Board) as a fat substitute. In baked goods, substituting prune puree for butter
or other fat can reduce cholesterol to zero and calories by up to 30 percent.
The puree contributes moisture, a slightly chewy texture and a pruny flavor
that can range from mild to moderately aggressive, depending on the other
flavors in the food. 2. A variety of Italian plum. 3. In French, the word prune
means "plum," while pruneau means "prune."
Don't forget to visit The Prune Page; contains many interesting recipes.
http://www.otn.net/mypage/prunes/
From "The Cook's Thesaurus"
"pureed prunes = prune puree = prune lekvar = lekvar = prune butter To make
your own: simmer for ten minutes 1 C pitted prunes + 1 C water, then puree
strained prunes + 1/4 C cooking liquid OR mix in blender or food processor 1
1/3 C pitted prunes and 6 tablespoons water until prunes are finely chopped."
You say you don't like prunes and detest fruitcake... here's a fruitcake recipe
using prunes... you'll love!
---= CHOCOLATE-ORANGE FRUITCAKE WITH PECANS =---
The perennial Christmas gift gets a luscious face-lift in this impressive cake.
We guarantee that it won't get shuffled around, and no one will make any jokes
about it. Store the cake in the refrigerator for up to three weeks before
giving. Wrap it in some red or green cellophane, and present it in a decorative
box (a hatbox is fun) tied with a big, bright bow.
Cake
2 1/2 cups large pecan pieces, toasted
1 cup (packed) chopped dried black Mission figs
1 cup (packed) chopped pitted prunes*
1 cup (packed) chopped pitted dates
1/2 cup frozen orange juice concentrate, thawed
1/4 cup Grand Marnier or other orange liqueur
2 tablespoons grated orange peel
3 cups all purpose flour
3/4 cup (packed) unsweetened cocoa powder
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1-pound box dark brown sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
4 large eggs, room temperature
3/4 cup purchased prune butter *(or make your own)*
Glaze
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons orange juice concentrate, thawed
Chopped candied fruit peel (optional)
For cake:
Position rack in bottom third of oven and preheat to 325°F. Generously butter
and flour 12-cup angel food cake pan. Combine toasted pecans, chopped dried
figs, prunes, dates, orange juice concentrate, Grand Marnier and grated orange
peel in large bowl. Let stand 30 minutes, stirring occasionally.
Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into medium
bowl. Combine brown sugar and 6 ounces chocolate in processor and chop into
small pieces.
Using electric mixer, beat butter and cream cheese in large bowl to blend. Add
chocolate mixture and beat until fluffy. Beat in eggs 1 at a time. Beat in
prune butter. Stir in 1/4 of dry ingredients. Mix in fruit mixture and
remaining dry ingredients in 3 additions each.
Transfer batter to prepared pan. Bake cake until tester inserted near center
with a few moist crumbs attached, about 1 hour 55 minutes. Cool 5 minutes. Turn
pan over onto rack; let stand 5 minutes. Lift off pan; cool cake completely.
Wrap cake in plastic and store at room temperature 2 days.
For Glaze:
Melt butter in heavy medium saucepan over low heat. Add chocolate; stir until
melted and smooth. Whisk in orange juice concentrate.
Place cake on rack. Spread some of chocolate glaze thickly over top and sides
of cake. Refrigerate 15 minutes. Spread remaining chocolate glaze over cake,
covering completely. Sprinkle with chopped candied fruit peel, if desired.
Refrigerate cake 30 minutes to set glaze. (Fruitcake can be prepared 3 weeks
ahead. Wrap cake in plastic and refrigerate.)
Serves 16.
Bon Appétit
December 1995
Okay, after digesting all those prunes you'll have to excuse me for awhile.
<hehe>
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
TJ
>
> Our tree is bearing the most wonderful plums..lots of them!
>
> Does anybody have any hints as to the best way to pit lots of plums? They are
> all about 1 1/2 to 2 1/2 inches in diameter, in case that makes any
> difference.
>
flat side of the pit, and flipping out the pit from the other half. I
suppose you could cut part way in and try it.
tj
Anne P. Mitchell, Esq.
Thank you so much for such an informative, and interesting, response!!
Sadly, we have the "cling" variety. On the other hand, they are definitely a
prune variety - I think either a French Prune or an Italian Prune. They are
_incredibly_ delicious. Just amazing.
I have been able to pit them whole, with a small, sharp knife, it is just
tedious. I think that maybe I'll try one of those apple corers which has a
semi-circular blade (think trocar) - that may work...
Thanks again!
Anne
In article <19990701092919...@ngol04.aol.com>, penm...@aol.com
(PENMART10) wrote:
* In article <7lfb38$2hp$1...@news.bayarea.net>, lawyer...@netcom.com (Anne P.
* Mitchell, Esq.) writes:
*
* >Does anybody have any hints as to the best way to pit lots of plums?
*
* Just like peaches, and you'll need to determine this, plums are either
* freestone or cling, and the same stoning/pitting procedures apply. For
* freestone (and most plums are), along the widest point, through the place
* where
* the stem attaches, simply make a radial cut with a sharp knife down to the
* perimeter of the stone/pit bisecting the fruit into hemispheres, than grasp
* each half and twist. If one half cleanly breaks free from the stone/pit you
* have a freestone variety and the stone/pit should easily and cleanly release
* from the second half by grasping between your fingers and simultaneously
* twisting and pulling, rather than trying to pull straight up, although there's
* a good chance the stone/pit will release from both halves initially. If you
* intend to remove the skins do this by blanching the halves after
* stoning/pitting. If your plums are of the cling variety then you are destined
* to preparing jams/sauces/syrups/wines/etc., but they can still be skinned by
* blanching the whole fruits. Removing the stones/pits from the cling variety
* can be accomplished but requires a bit more labor, you'll need to slice each
* one radially and then partially cook before attempting to twist the halves
* apart, though you may need to experiment with cooking times. Of course prunes
* may be prepared from either type, but some particular plum varietals are best
* (see Prune Page referenced below). For pitted prunes they're stoned/pitted
* after partial dehydration with a device similar to a cherry pitter and then
* continuing with the drying -- hardly worth the trouble for 'recreational
* pruners'.
*
* Prune: a dried plum. Prunes can be traced back to Roman times and have long
* been a popular northern European winter fruit because they could be stored
* without problem. Although any plum can be made into a prune, those with the
* greatest flavor, sweetness and firmness are best suited for that use.
* Commercial dehydration has replaced sun-drying as the primary method of
* producing prunes. Though the best prunes are found in the fall, they're
* available year-round. Prunes come in various sizes and are usually labeled
* small, medium, large, extra large and jumbo. When purchasing prunes look for
* those that are slightly soft and somewhat flexible. They should have a
* bluish-black skin and be blemish-free. Store them airtight in a cool, dry
* place
* (or refrigerate) for up to six months. Prunes can be eaten out of hand or used
* in a variety of sweet and savory dishes. Prune puree, which can be found in
* jars in most supermarkets, is broadly touted (primarily by the California
* Prune
* Board) as a fat substitute. In baked goods, substituting prune puree for
* butter
* or other fat can reduce cholesterol to zero and calories by up to 30 percent.
* The puree contributes moisture, a slightly chewy texture and a pruny flavor
* that can range from mild to moderately aggressive, depending on the other
* flavors in the food. 2. A variety of Italian plum. 3. In French, the word
* prune
* means "plum," while pruneau means "prune."
*
* Don't forget to visit The Prune Page; contains many interesting recipes.
* http://www.otn.net/mypage/prunes/
*
* From "The Cook's Thesaurus"
* "pureed prunes = prune puree = prune lekvar = lekvar = prune butter To make
* your own: simmer for ten minutes 1 C pitted prunes + 1 C water, then puree
* strained prunes + 1/4 C cooking liquid OR mix in blender or food processor 1
* 1/3 C pitted prunes and 6 tablespoons water until prunes are finely chopped."
*
* You say you don't like prunes and detest fruitcake... here's a fruitcake
* recipe
* using prunes... you'll love!
*
* ---= CHOCOLATE-ORANGE FRUITCAKE WITH PECANS =---
* The perennial Christmas gift gets a luscious face-lift in this impressive
* cake.
* We guarantee that it won't get shuffled around, and no one will make any jokes
* about it. Store the cake in the refrigerator for up to three weeks before
* giving. Wrap it in some red or green cellophane, and present it in a
* decorative
* box (a hatbox is fun) tied with a big, bright bow.
*
* Cake
* 2 1/2 cups large pecan pieces, toasted
* 1 cup (packed) chopped dried black Mission figs
* 1 cup (packed) chopped pitted prunes*
* 1 cup (packed) chopped pitted dates
* 1/2 cup frozen orange juice concentrate, thawed
* 1/4 cup Grand Marnier or other orange liqueur
* 2 tablespoons grated orange peel
*
*
* 3 cups all purpose flour
* 3/4 cup (packed) unsweetened cocoa powder
* 2 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 1-pound box dark brown sugar
* 6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely
* chopped
*
*
* 1/2 cup (1 stick) unsalted butter, room temperature
* 4 ounces cream cheese, room temperature
* 4 large eggs, room temperature
* 3/4 cup purchased prune butter *(or make your own)*
*
*
* Glaze
* 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter
* 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
* 6 tablespoons orange juice concentrate, thawed
*
*
* Chopped candied fruit peel (optional)
*
* For cake:
* Position rack in bottom third of oven and preheat to 325°F. Generously butter
* and flour 12-cup angel food cake pan. Combine toasted pecans, chopped dried
* figs, prunes, dates, orange juice concentrate, Grand Marnier and grated orange
* peel in large bowl. Let stand 30 minutes, stirring occasionally.
*
* Sift flour, cocoa, cinnamon, baking powder, baking soda and salt into medium
* bowl. Combine brown sugar and 6 ounces chocolate in processor and chop into
* small pieces.
*
* Using electric mixer, beat butter and cream cheese in large bowl to blend. Add
* chocolate mixture and beat until fluffy. Beat in eggs 1 at a time. Beat in
* prune butter. Stir in 1/4 of dry ingredients. Mix in fruit mixture and
* remaining dry ingredients in 3 additions each.
*
* Transfer batter to prepared pan. Bake cake until tester inserted near center
* with a few moist crumbs attached, about 1 hour 55 minutes. Cool 5 minutes.
* Turn
* pan over onto rack; let stand 5 minutes. Lift off pan; cool cake completely.
* Wrap cake in plastic and store at room temperature 2 days.
*
*
* For Glaze:
* Melt butter in heavy medium saucepan over low heat. Add chocolate; stir until
* melted and smooth. Whisk in orange juice concentrate.
*
* Place cake on rack. Spread some of chocolate glaze thickly over top and sides
* of cake. Refrigerate 15 minutes. Spread remaining chocolate glaze over cake,
* covering completely. Sprinkle with chopped candied fruit peel, if desired.
* Refrigerate cake 30 minutes to set glaze. (Fruitcake can be prepared 3 weeks
* ahead. Wrap cake in plastic and refrigerate.)
*
* Serves 16.
*
* Bon Appétit
* December 1995
*
*
* Okay, after digesting all those prunes you'll have to excuse me for awhile.
* <hehe>
*
*
* Sheldon
* ````````````
* On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
* "I try to keep an open mind, but not so open that my brains fall out."
*
maryf
>
> Our tree is bearing the most wonderful plums..lots of them!
>
> Does anybody have any hints as to the best way to pit lots of plums? They are
> all about 1 1/2 to 2 1/2 inches in diameter, in case that makes any
> difference.
>
> the almond cake with whole plums, from Jacques Pepin's "Cooking with
> Claudine". I'd post the recipe itself, but I am a bit leary of copyright
> infringement... But it's basically a dense-ish white cake, with a cup of
> ground almonds in the batter - you pour it into a springform pan, and then
> embed 4 whole pitted plums (which have been rolled in sugar) into the batter,
> about half-way in. The cake bakes up and around the plums, and it's just
> lovely!
>
> Thanks!
Unfortunately you can't smash them like an olive or cherry and they
don't make
plum pitters (at least for sale to the common public). So I just cut
them in half
and use a knife to take out the pit from the side it sticks in, if it's
not a freestone. (the plums on my trees aren't freestone and I have LOTS
on the tree this year too! so thanks for tossing out this thread!).
As I read the thread, I was going to pull out my Jacques Pepin book and
post the plum cake
recipe!!! But you already know of it. Can I say great minds think alike
;-). As for copyright,
what I understand from our old buddy Joel E is that the ingredients
(i.e., the list of ingredients and the measures are not copyrighted, but
the method (the text explaining how to prepare the recipe) is
copyrighted.
As for other uses for plums, plum jam is really really good. Most any
recipe for peach or apple jam will work (just subsitute the plums) or
just ask our Barb Shaller. I'm sure she has one ;-). You can also do
plum tarts (a calfoulis (sp?) using plums instead of cherries). Plum
cobblers. I.e., anything you can use a peach or nectarine in, you can
use a plum :-).
(hug that baby for me ;-) ).
--
Mary f. <No Kitty! it's MY POT PIE!>
_ _
( \ / )
|\ ) ) _,,,/ (,,_
/, . '`~ ~-. ;-;;,_
|,4) -,_. , ( `'-'
'-~~' (_/~~' `-'\_)
It's a widdle,widdle, widdle pud (She's not big on sharing, is she?)
http://home.earthlink.net/~maryf
Kaari Jae
>
> Our tree is bearing the most wonderful plums..lots of them!
>
> Does anybody have any hints as to the best way to pit lots of plums? They are
> all about 1 1/2 to 2 1/2 inches in diameter, in case that makes any
> difference.
>
Don't know about pitting plums, never done it. What I used to do when
making plum sauce or marmalade or cake stuffing or whatever from fresh
plums was that I counted the plums before I put them into the pot. After
cooking them a while, they burst open and the seeds float on the
surface, and can then be removed with a slotted spoon.
Hope this helps
Kaari
--
======================================================================
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=========================================================
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and it's price competitive. If you like,
I'll trade for one of yours.
=================================================
Anne P. Mitchell, Esq.
*
* As I read the thread, I was going to pull out my Jacques Pepin book and
* post the plum cake
* recipe!!! But you already know of it. Can I say great minds think alike
* ;-).
And so do ours! :-)
Do you actually cut your plums for that one? I managed to use whole ones,
after digging out the pit with a paring knife (they were a bit split, but
still technically whole).
Did you see my post asking for recipes using plums and crystallized ginger?
(I was *sure* I'd seen something, somewhere...) I've actually thought about
just adding chopped crystallized ginger to that recipe - what do you think?
* (hug that baby for me ;-) ).
<smile>..done!
Anne