BALSAMIC GLAZED GRILLED PLUMS WITH VANILLA ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 11m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
- While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
- Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
- Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.
PLUM GLAZE FOR PORK
A great sweet, spicy glaze for pork roast or chicken. Any leftover can be served with the meat as a dip.
Provided by roger
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 47m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan over medium heat. Add the garlic and green onions; cook and stir until green onions are wilted, about 3 minutes. Stir in the plum jam, chili sauce, grape juice, lime juice, and allspice. Bring mixture to a boil; reduce heat to medium-low, and simmer until sauce thickens, about 30 minutes.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 21.1 g, Fat 1.2 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 9.7 mg, Sugar 14.4 g
PLUM GLAZE FOR BAKED HAM
Provided by Julia Moskin
Categories easy, condiments
Time 15m
Yield Enough for one 8- to 12-pound ham
Number Of Ingredients 8
Steps:
- In a small saucepan with a lid, melt butter over medium heat until it foams. Add shallots, thyme and pinch of salt. Cook, stirring, until shallots are soft and fragrant but not brown, 3 minutes. Add stock and plums; bring to boil. Turn off heat, cover, and let stand 10 minutes to plums soften.
- Pour into a food processor, add mustard and vinegar, and process until smooth.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 474 milligrams, Sugar 8 grams, TransFat 0 grams
PLUM-GLAZED LAMB
Fruity and flavorful, this wonderful glaze is simple to prepare, and its hint of garlic really complements the lamb. The recipe makes enough glaze to baste the lamb during roasting and leaves plenty to pass when serving. -Ann Eastman Greenville, California
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Place lamb on a rack in a shallow baking pan, fat side up. Season with salt and pepper. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, drain plums, reserving 1/2 cup syrup. In a food processor, place the plums, reserved syrup, garlic, lemon juice, soy sauce, Worcestershire sauce and basil. Cover and process until smooth; set aside half of the plum sauce., Baste lamb every 15 minutes during the last hour of roasting. In a small saucepan, simmer reserved sauce 5 minutes; serve with meat.
Nutrition Facts : Calories 338 calories, Fat 10g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 283mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 2g fiber), Protein 39g protein.
WARM SABAYON WITH GLAZED PLUMS AND RASPBERRIES
Steps:
- 1. Stir the sugar and butter in a large skillet over medium heat until combined, about 2 minutes. Add the plums and cook until soft and coated with syrup, 8 to 10 minutes. Remove from the heat; stir in the raspberries.
- 2. Meanwhile, make the sabayon: Put about 1 inch of water in a saucepan and bring to a simmer over medium-high heat.
- 3. In a heatproof bowl that can rest in the saucepan without touching the water, beat the egg yolks and sugar with a large whisk, making sure to scrape the sides of the bowl. Add the wine and salt and beat until foamy. Set the bowl on the pan and continue whisking constantly, moving in a circular motion around the bowl, until the eggs can hold a thick ribbon, 4 to 6 minutes. Remove from the heat and continue whisking to cool slightly. Serve the fruit warm in shallow bowls or small glasses with sabayon spooned on top.
GLAZED PLUM CHEESECAKE
Categories Cake Dairy Fruit Ginger Dessert Bake Cream Cheese Currant Plum Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10 to 12
Number Of Ingredients 19
Steps:
- Make crust
- Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Combine graham crackers, brown sugar, cinnamon and salt in processor. Process until fine crumbs form. Mix in melted butter. Transfer to prepared pan. Pat crumb mixture over bottom (not sides) of pan. Bake crust until set and golden, about 10 minutes. Transfer to rack while preparing filling.
- Make filling
- Reduce oven temperature to 300°F. Using electric mixer, beat cream cheese in large bowl until smooth. Beat in sugar. Beat in eggs just until blended. Mix in sour cream, lemon peel and vanilla.
- Pour filling into crust-lined pan. Bake until sides of cheesecake puff slightly and center is just set, about 1 hour 15 minutes. Turn oven off. Leave cake in oven with door slightly open for 30 minutes.
- Transfer cake to rack. Run small knife between crust and pan. Cool cake completely in pan on rack, about 3 hours (cake may crack slightly as it cools). Cover and refrigerate cake overnight.
- Make plums
- Whisk orange juice, jelly, brown sugar and ginger in heavy large skillet over medium-high heat until jelly dissolves. Add plums. Bring mixture to boil. Reduce heat to medium-low. Cover and simmer gently until plums are just tender but still hold shape, about 3 minutes. Using slotted spoon, transfer plums to large plate and cool.
- Boil cooking liquid until thickened to syrup consistency, about 7 minutes. (Plums and syrup can be prepared 4 hours ahead. Cover separately and refrigerate.)
- Release pan sides from cheesecake. Arrange plums in concentric circles atop cheesecake, covering completely. Brush some syrup over plums. Cut cake into wedges. Serve with remaining syrup.
TAPIOCA PUDDING WITH GLAZED PLUMS
Steps:
- In a medium saucepan, combine milk, sugar, tapioca, honey, egg, salt, vanilla bean, and seeds. Whisk to combine. Let stand, without stirring, 5 minutes. Place over medium heat and cook, stirring, until mixture comes to a boil.
- Transfer to a medium bowl, and cover with plastic wrap. Refrigerate until cool, stirring occasionally, 15 to 30 minutes. The pudding may be stored covered in the refrigerator for up to 1 day.
- To serve: Place a spoonful of plums and some syrup in the bottom of four parfait glasses. Remove vanilla bean from tapioca, and discard. Spoon pudding over plums, dividing evenly. Top with remaining plums and syrup.
HONEY-GLAZED GRILLED PLUMS
Make and share this Honey-Glazed Grilled Plums recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat a grill to medium.
- Toss plums and 2 tablespoons honey in a large bowl.
- Liberally brush a grill rack with oil.
- Grill the plums, flesh side down, on the rack until lightly browned.
- Turn and grill on skin side until plums soften and are warmed through
- Serve 2 plum halves with 3/4 cup yogurt immediately.
Nutrition Facts : Calories 297.8, Fat 6.2, SaturatedFat 3.7, Cholesterol 2.2, Sodium 95.2, Carbohydrate 59.6, Fiber 1, Sugar 58.3, Protein 4.9
GLAZED PLUM BUNDT CAKE
Make and share this Glazed Plum Bundt Cake recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Spray a 12 cup Bundt pan with cooking spray. Lightly dust pan with flour.
- In a large mixing bowl, cream the sugar, 1/2 cup oil, and butter until fluffy. Add dry ingredients and mix until blended.
- Add egg yolks, vanilla, and buttermilk. Blend well. Whip egg whites until they hold a soft peak. Fold in egg whites.
- Carefully stir in plums and walnuts; pour the batter in the pan and bake for 50 minutes, or until a toothpick inserted in center of cake comes out clean.
- While the cake is baking, heat the remaining 1/2 cup oil and brown sugar in a saucepan until hot. Add the milk, stir and set aside.
- Cool the cake in pan, then invert it onto a plate, and spoon the glaze over the top. Enjoy!
Nutrition Facts : Calories 288.1, Fat 14.8, SaturatedFat 2.9, Cholesterol 21.1, Sodium 164.9, Carbohydrate 36.6, Fiber 1.1, Sugar 23.5, Protein 3.5
GLAZED PLUM CAKE
This glorious cake looks like something in a French pâtisserie, but is actually quite simple to make
Provided by Diana Henry
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h30m
Yield Cuts into 12 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter a 23cm springform tin, line base with greaseproof paper and butter the paper. Halve, stone and slice the plums.
- Beat butter and sugar (minus the extra tbsp) until pale. Beat in eggs, then zest. With mixer on low, beat in flour and milk. Stir in almonds and spoon into the tin.
- Lay the plum slices on top of the batter, overlapping them in circles. Sprinkle with the extra sugar and bake for 55 mins-1 hr. Let it cool in the tin for 15 mins.
- Remove cake from tin and stand on a rack. In a small pan, melt the redcurrant jelly with cassis and 2 tbsp water until reduced to a syrupy glaze, about 5 mins.
- Brush the melted jelly all over the cake. It will seem like a lot, but a thick glaze looks good. Leave to set before serving (best eaten within 2 days).
Nutrition Facts : Calories 338 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.52 milligram of sodium
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- Line a rimmed baking sheet with parchment paper. Combine plums, butter, and 1 1/2 tablespoons sugar in a bowl; toss well to coat. Arrange plum mixture on prepared pan; bake at 425°F for 15 to 17 minutes or until plums begin to soften and release their juices. Remove pan from oven; cool slightly.
- While plums roast, bring sherry to a simmer in a small saucepan over medium heat. Simmer 8 minutes or until reduced to about 2 tablespoons. Add vinegar to pan; cook 12 minutes or until mixture is reduced to about 1/4 cup, stirring occasionally. Remove pan from heat. Stir in remaining 1 1/2 tablespoons sugar and vanilla. Cool 5 minutes or until slightly thickened.
- Place about 1/2 cup plums in each of 6 shallow bowls. Top each serving with 1 tablespoon crème fraîche and 2 teaspoons vinegar mixture.
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