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Recipes with plums

4 recipes that use plums, with photos, step-by-step instructions and cook times. The quickest, Platz, takes 60 minutes. It is most often cooked with egg, cinnamon and milk.

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Platz

Platz is the coffee-time sheet cake of Mennonite kitchens across Manitoba and Saskatchewan, baked in big trays for faspa, the light Sunday afternoon meal, and for weddings and funerals. A soft, buttery dough is pressed into the pan, covered with whatever fruit is in season, rhubarb, plums, apples or saskatoons, and buried under a sweet crumb. It slices into squares and keeps well. A common mistake is skimping on the fruit; it should cover the dough in one tight layer. Chef's tip: toss very juicy fruit with a spoonful of flour so the base stays cakey.

60 minCanadianBaking
by KrazyBadal 0 views

Früchtewähe

The Wähe is the open tart of German-speaking Switzerland, known as Kuchen or Fladen depending on the canton: a thin pastry base covered with sliced apples, plums, apricots or cherries, then a simple custard of cream, egg and sugar poured around the fruit and baked until set. Swiss families eat it as a light supper on Fridays, sometimes after a bowl of soup, and fruit Wähe is often dusted with cinnamon sugar. A common mistake is skipping the ground nuts on the base, which lets the fruit juice soak the pastry. Chef's tip: scatter ground hazelnuts on the pastry first; they soak up the juice and keep the base crisp.

60 minSwissBaking
by KrazyBadal 0 views

Szilvás gombóc

Late summer in Szabolcs-Szatmár, Hungary's plum country in the far north-east, means a kitchen table covered in szilvás gombóc. Small blue plums are stoned, filled with cinnamon sugar, wrapped in soft potato dough, boiled and then rolled in breadcrumbs toasted in butter. Biting in, you get tender dough, crunchy crumbs and a burst of hot, tart plum juice. Hungarians eat them as a sweet main course after soup, often seconds and thirds. A common mistake is a dough that is too wet: the dumplings split in the water and the plum juice leaks out. Work in just enough flour for a soft dough that does not stick. Chef's tip: test one dumpling first; if it cracks, add a spoonful of flour to the dough before shaping the rest.

75 minHungarianDesserts
by KrazyBadal 0 views

Sericaia

Sericaia is the pride of Elvas, on the Spanish border, and of Alentejo convent baking: a light custard of eggs, milk and sugar lifted with beaten whites, spooned into a clay dish, dusted with cinnamon and baked until it puffs and splits into deep cracks. It is always served with Elvas plums in syrup, whose sharpness cuts the sweetness; any good plums poached in syrup will do. It is a Sunday and festive dessert across the region. A common mistake is spreading the mixture smooth: drop it in large spoonfuls so it bakes into the craggy, cracked top that defines it. Chef's tip: cook the yolk custard until really thick before folding in the whites; a thin custard collapses in the oven.

60 minPortugueseDesserts
by KrazyBadal 0 views

Goes well with plums

Recipes with plums: 4 easy ideas · WhatToEat.Today