Posts Tagged ‘plums

12
Aug
09

Spiced Plum Frozen Yogurt

Spiced Plum Frozen Yogurt

Spiced Plum Frozen Yogurt

 

My previous post was about that huge, loaded plum tree.  I shared with you what I did with some of those tons of plums.  So, now that I made a lot of plum syrup/sauce what am I gonna do with it?  I came up with a cool summer (or anytime) treat – Spiced Plum Frozen Yogurt.

My friend Nathan (from the Better Late than Never post) told me about a great use for my new ice cream maker.  “Just dump a container of yogurt into the machine and make frozen yogurt” he told me.   Brilliant! 

Greek God’s Honey Yogurt is fantastic.  If you haven’t tried it, I recommend that you do.  It’s almost like eating ice cream but tangy.  Super rich, it was the perfect foil for my spiced plum sauce.

I merely turned my Kitchenaid ice cream attachment on, dumped in a quart of Greek God’s Honey Yogurt and  one cup of the spiced plum sauce.  It took about 30 minutes for it to turn into the best frozen yogurt I have ever eaten.  Creamy, spicy and tangy and oh, so good!

I used a number 867 pastry tip and a pastry bag  to pipe frozen dessert for the presentation.  Old school champaign glasses work great and look classy, but you can use any type of serving bowl you like.  Be creative and have fun!

10
Aug
09

Help! We have a Huge Plum Tree…

and it’s loaded!  So I searched on Epicurious.com and found over 800 recipes that contained plums of different varieties.  Most of the recipes called for black or red plums, on the firm side.  Our tree has what we believe to be greengage plums.  They are soft and super, drippy sweet on the inside encased in a pleasantly tart skin.  I’ve attempted to make a rustic tart with these plums and they get pretty soupy.  But the flavour is heavenly.

Yesterday I washed and cut up about 5 pounds of this lovely fruit and put it in a large pot.  I didn’t bother to peel the plums as the skins pretty much just slides off while you’re working with them.  To the pot I added:

1 1/2 cups sugar

1/4 cup honey with ginger (it’s a jar we received as part of a wedding present)

1 1/2 tsp cardamom

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. vanilla

You can add more or less of the spices or add whatever spice you prefer

Bring the contents of the pot to a boil and then simmer (lowest heat setting) for a couple of hours.  Cook until reduced by half.  Remove any skins that float up top or keep them in there if you want a more tart syrup.  Once the syrup is the desired consistency, I like to puree it with a stick blender, but a regular blender or food processor will work just as well.  You can store this syrup/sauce in the refrigerator or if you are into canning and jarring, go for it.

I had some day old  baguette slices so I beat an egg, a bit of soy milk, a tsp of sugar and a dash of vanilla together, dipped the slices and made French toast.  The contrast of the sweet tart syrip over the sweet battered bread was just the perfect mid afternoon treat.

I’m going to make frozen yogurt in my ice cream maker today.  I’ll be using some of this plum syrup/sauce in that.  I’ll let you all know how that turns out and I have high hopes.  Enjoy your day!




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