PLUM AND CRYSTALLIZED GINGER GALETTE
You can make the dough ahead of time and refrigerate it for up to 4 days. Allow it to sit at room temperature for 20 to 30 minutes before rolling, or until it is still chilled but not hard.
Provided by Katie Workman
Categories dessert
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the crust: Place the flour, sugar and salt in a food processor and process to blend. Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons of the cold cream and pulse until the dough comes together in a ball. Add some or all of the remaining tablespoon of cream if the dough is still quite crumbly; it should hold together in a ball when you squeeze it. Place a large piece of plastic wrap on the counter, gather the dough into a ball and flatten the dough into a disk on the plastic wrap. Wrap well. Refrigerate for 1 hour.
- Preheat the oven to 400 degrees F. Place a large sheet of parchment paper on a work surface and lightly flour the parchment. Place the dough on the paper, lightly flour the top and roll out into a round or oval about 1/4 inch thick. Transfer the paper to a rimmed baking sheet.
- For the filling: Toss the plums with the crystallized ginger, flour, cinnamon and 4 tablespoons of the sugar in a large bowl. Arrange the plums in concentric circles on the center of the dough circle, leaving a 1 1/2-inch border of dough all around. Sprinkle the blueberries and any lingering pieces of ginger over and in between the plums. Fold the border in over the fruit. Distribute the butter pieces over the filling and sprinkle the border with the remaining tablespoon of sugar.
- Bake until the crust is nicely browned and the fruit filling is soft and bubbling a bit, 40 to 45 minutes.
- Warm the preserves in the microwave and gently brush the hot galette with the preserves, both the top of the crust edges and the fruit in the middle. Transfer the parchment paper with the galette to a wire rack and let the galette cool to room temperature. Transfer to a plate and serve with whipped cream if desired.
MICROWAVE PLUM JAM
Smooth and sweet. Luscious on toast or pancakes. Inspired as a filling for cookies and tarts. Makes wonderful gifts. This recipe makes 2 1/2 cups, try and taste.
Provided by Deb Wolf
Categories Very Low Carbs
Time 40m
Yield 5 half pints
Number Of Ingredients 4
Steps:
- Place sugar, lemon juice and plums in a deep 8 cup microwavable container (I use a pyrex measure).
- Microwave, uncovered on High for 2 1/2 minutes, stir. REPEAT twice more.
- Microwave, uncovered, on High 15 - 18 minutes, STIRRING every 4 minutes until it will form a gel.
- Ladle into hot sterilized jars. Wipe rims, remove any air bubbles, add hot lids and rings.
- Process 5 minutes in boiling water bath.
PLUM AND GINGER PUDDING
Make and share this Plum and Ginger Pudding recipe from Food.com.
Provided by Incrypted
Categories Dessert
Time 1h5m
Yield 1 cake, 5 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 160 degrees celsius.
- Melt 300g butter and mix in brown sugar and cook over a low heat for a few minutes.
- Spread sugar mix over base of a lined cake tin.
- Halve and de-stone plums/ canned plums, drain well and place cut side down on the sugar mix.
- In a cake mixer Cream 200g butter and sugar. Add vanilla and eggs (one at a time stirring between each. Add the milk, then dry ingredients.
- Pour ontop of the plums and sugar mix.
- Bake at 160 degrees celsius for 45 minutes.
- When cool turn out of the cake tin.
- Note: Served best warm, its fine to reheat in the microwave.
- Note: Plums can be substitued with apricots, peaches or any other fleshy fruit.
Nutrition Facts : Calories 1737.9, Fat 87.7, SaturatedFat 53.6, Cholesterol 389.7, Sodium 979, Carbohydrate 229.7, Fiber 4.9, Sugar 165.2, Protein 16.7
PLUM-GINGER FREEZER JAM
This no-cook jam captures the joy of biting into a cold, crisp plum, and the technique it employs is ideal for capturing the freshness of firm ripe summer fruit. This jam, which can be stored in the refrigerator or freezer, making it what's commonly known as a refrigerator or freezer jam, is also packed with ginger and lemon, so you'll get a bouquet of flavors in every spoonful.
Provided by Yewande Komolafe
Categories jams, jellies and preserves
Time 10m
Yield 6 to 7 cups
Number Of Ingredients 8
Steps:
- Using a potato masher or fork, gently crush the plums in a large bowl to release some pulp and juices while keeping the fruit chunky. Toss with the sugar, then add the ginger and lemon zest and juice. Stir until the sugar dissolves. Measure the volume of your fruit mixture; you should have about 6 cups.
- If your package of pectin comes with calcium powder, stir 1/4 teaspoon of the calcium powder into 1/4 cup water to dissolve. Set aside. Place the 4 1/2 teaspoons pectin in a stand blender, or have it measured and ready if using an immersion blender. Bring 1 cup water to a boil, then pour it into the stand blender and blend. (If using an immersion blender, add the pectin to the saucepan and blend.) The mixture should become very smooth and look like a soft gel. Stir the pectin mixture into the fruit until evenly combined, then stir in 4 teaspoons of the calcium water, if using. The jam should thicken and be softly set. Add the salt, stir and taste. Adjust after tasting with more teaspoons of lemon juice, if necessary, for a good balance of sweet and tart.
- Transfer to clean airtight containers, cover and chill in the refrigerator for at least 24 hours and up to 2 weeks before serving. Or, store in the freezer for up to 3 months; defrost completely in the refrigerator before serving.
MICROWAVE PLUM AND GINGER SPONGES
A simple microwave dish - I haven't tried this one yet, but it sounded very delicious, and so simple to make, it's on my to-do list!!
Provided by Chef mariajane
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- LIghtly oil four 8-oz. microwaveable ramekins.
- Place margarine, brown sugar, eggs, milk and treacle n a large bowl., Use an electric whisk to beat together until light and fluffy.
- Divide mixture between ramekins, and microwave on high for 3-3 1/2 minutes, turning once until puddings are risen and firm. Let stand for 5 minutes.
- Place plums and sugar in medium bowl and microwave on high for 3 minutes or until soft.
- To serve invert sponges on to 4 plates, spoon plums over top and serve with custard.
Nutrition Facts : Calories 382.1, Fat 14.5, SaturatedFat 2.9, Cholesterol 106.8, Sodium 526.9, Carbohydrate 59.5, Fiber 2, Sugar 45.2, Protein 5.9
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