Plums GalorePosted: 8th September 2015
We are very lucky that we have some fantastic plums tress that grow outside our catering premises.
This year has been a great crop but you can never have to many: can you
Plums come in a great array of colors and variety we have the old-fashioned Victoria plum trees but there are many others.
What unities them all is there Sweet tang sometimes great to eat raw but I think even better cooked.
When cooked however they do yield a lot of juice which although lovely is not always welcome in certain recipes.
I have taken to roasting my plums as this way you maintain there superb flavour and shape.
There are endless ways to use plums in sweet and savory recipes.
Sweet pies,Crumbles,Cobblers and Ice cream.
One of my favorite ways to use them in a savory recipe is a homemade spiced plum sauce which can be served with slow roasted duck-legs or maybe a piece of slow roasted belly pork.
To roast your plums take 1.5kg of any variety this will be enough to serve 4 people.
100g Caster sugar or Soft brown sugar you may need a little more if they are a little under ripe. A little sprinkling of cinnamon can be added if you like.
Place in a roasting tray cut side up a roast at 200c for about 30mins until soft .
Leave to cool then you can use for a variety of dishes .
Or alternatively eat straight from the tin with custard,clotted cream or thick Greek Yogurt.