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Monday, October 03, 2011

Forest Gump of Plums

I am the Forest Gump of plums. Last year it was cherries.  This year plums.

This year all of our plum trees have gone into overdrive producing.  So many plums.  So many types.  I feel like Forest Gump

Wild plums, Italian plums, Santa Rosa plums.

Plum jam, plum jelly, plum pulp frozen to make more plum jam and jelly, plum bread, plum cookies, plum crisp, plum tortes, plum pies, plum sauce, dried plums, frozen plums, canned plums, fresh plums.  

FREE plums.  Please take some of these plums.  Begging people to come an pick them before our deck is totally spotted with rotten plums dropping off of the tree.

I can't stand to see the fruit go to waste so I spend my time preserving, cooking, freezing and drying.

Here is a recipe that freezes well.  The bread is better after sitting and 'aging' for several days, otherwise, it is cakelike, crumbly and doesn't cut well.  The Italian plums are a pleasing blend of sweet and tart that doesn't make the bread gooey.

Italian Prune Nut Bread
Yield: 2 loaves
1 cup butter at room temperature
2 cups sugar
1 tsp vanilla
4  large  eggs
3 cups all purpose flour
1 tsp salt
1 tsp  cream of tartar
1/2 tsp baking soda
3/4 cup sour cream
2 tsp lemon peel, finely grated
3 to 4  cups Italian prune plums - diced 1" pieces
1 cup chopped pecans

1. Pre heat oven to 350.  Grease and flour two loaf pans

2. Cream the butter sugar and vanilla until fluffy.  Add the eggs one at a time and beat well after each addition

3. Sift together the flour, salt, cream of tartar and baking soda.  If you don't have cream of tartar use baking powder ( 2 tsp)

4. Blend together the sour cream and lemon peel.  Add the the creamed butter mixture alternately with the dry ingredients.

5. Stir until well blending then fold in the plums and nuts.

6. Pour into the two baking loaf pans and bake at 350 for 55 minutes or until a tester comes out clean.

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