Plum And Peach Soup Recipes

PERFECT PLUM & PEACH PIE

Steps:

• Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit., Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.

PEACH AND PLUM SALAD

Steps:

• Arrange plums and peaches on serving plate. Sprinkle with walnuts.
• In small bowl, mix remaining ingredients; drizzle over fruit.

PLUM AND PEACH SOUP

Steps:

• Peel plums & peaches, then cut into chunks & discard pits.
• In 3 or 4 quart saucepan, combine fruit, 1 cup water, wine, cinnamon stick & lemon juice.
• Bring to boil, then reduce heat, cover & simmer about 15 minutes or until fruit mushes easily.
• Remove from heat, & discard cinnamon stick.
• Pour fruit mixture into blender, & blend until smooth.
• Meantime, in a small container, stir together cornstarch & 1 tablespoon water.
• Return puree to saucepan, then stir in sugar & cornstarch/water mixture.
• Cook & stir over high heat about 5 minutes or until mixture boils & thickens.
• Remove from heat & skim off foam.
• Stir in liqueur & cream.
• Cover & refrigerate until cold, then serve.

PRUNE-PLUM AND PEACH COMPOTE

Steps:

• Halve the prune plums and discard the pits. Place the plums in a large stainless-steel saucepan with the mint, jam and wine.
• Peel the peaches with a sharp paring knife or vegetable peeler and cut each of them into six wedges, discarding the pits.
• Bring the plum mixture to a boil, stirring occasionally, and boil gently, covered, for 2 minutes. Add the peach wedges and bring the mixture back to a boil. Immediately remove the saucepan from the heat and let the mixture cool in the pan. When at room temperature, transfer to a bowl, cover with plastic wrap and refrigerate for at least 4 to 5 hours but for up to 5 to 6 days.
• At serving time, remove and discard the mint.

PEACH-AND-PLUM PIE

Steps:

• Preheat oven to 375 degrees.
• In large bowl, combine peaches, plums, 3/4 cup sugar, cornstarch and zest; mix well.
• On lightly floured surface, brush 1 phyllo sheet with a little butter; sprinkle with 1/2 t sugar.
• Layer with remaining phyllo, one sheet at a time, and butter and sugar, turning 2 1/2 inch from each previous sheet to created overlapping circle.
• Transfer to a 9-inch pie pan, pressing to fit into pan and allowing edges of phyllo to overhang edge of pan.
• Sprinkle amaretti crumbs over bottom of crust.
• Top with fruit mixture.
• Bring overhanging phyllo up and over fruit to make ruffled border.
• Bake on baking sheet 1 hour, 15 minutes or until bubbly and golden, covering with foil after 30 minutes.
• Cool completely on rack.
• If desired, sprinkle with confectioners' sugar and serve with whipped cream.

PEACH-AND-PLUM JAM

Steps:

• Pit peaches and plums and coarsely chop into pieces slightly smaller than 1/2 inch. Combine fruit, sugar, water, 1 tablespoon lemon juice, and salt in a heavy-bottomed pot and bring to a boil over medium-high heat. Boil (do not stir) until mixture begins to thicken, about 18 minutes.
• Reduce heat to low and cook, stirring frequently, until mixture is thickened and jamlike, about 30 minutes. Add more lemon juice to taste, then let cool completely.

PEACH AND PLUM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan.
• Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl.
• Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.

PEACH PLUM PIE

Steps:

• In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. , Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.

PEACH-PLUM JAM

Steps:

• Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
• Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.