Plum Coulis Recipes

PLUM CLAFOUTI

Plum Clafouti image

A family favourite that fills the house with a cinnamon aroma. A delicious plum dessert, dusted with icing sugar!

Provided by GibsonsGirl

Categories World Cuisine Recipes European French

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

6 tablespoons white sugar, divided
14 Italian prune plums, halved and pitted
3 eggs
1 ⅓ cups milk
⅔ cup all-purpose flour
1 ½ teaspoons grated lemon zest
2 teaspoons vanilla
1 pinch salt
½ teaspoon ground cinnamon
2 tablespoons confectioners' sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
Arrange the plum halves, cut side down, so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the plums. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes. Pour over the fruit in the pan.
Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned. Let stand 5 minutes before slicing. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 34.9 g, Cholesterol 73 mg, Fat 3.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 1.1 g, Sodium 62.7 mg, Sugar 25 g

PLUM COULIS

Plum Coulis image

This recipe was created to accompany Grilled Shellfish and Potato Salad with Avacado Salsa, Scallion Oil, and Plum Coulis. Can be prepared in 45 minutes or less.

Yield Makes 2/3 cup

Number Of Ingredients 4

Ingredients

2 ripe large red or purple plums (about 1/2 pound)
2 tablespoons water
1/2 teaspoon sugar to sweeten plums if desired
freshly ground black pepper

Steps:

Pit plums and coarsely chop. In a blender purée plums with water and pour through a fine sieve into a bowl, pressing hard on solids. Discard solids. Coulis may be made 2 hours ahead and chilled, covered. Bring coulis to cool room temperature before serving.
Just before serving, add sugar, pepper, and salt to taste.

PORK TENDERLOIN WITH ROSEMARY-PLUM COULIS

Pork Tenderloin With Rosemary-Plum Coulis image

For an easy and elegant dinner at home, try this flavorful recipe for rosemary and balsamic grilled pork tenderloin with a fresh rosemary and plum coulis.

Provided by Allrecipes Member

Time 13h

Yield 6

Number Of Ingredients 12

Ingredients

¼ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
¾ teaspoon salt
½ teaspoon ground black pepper
3 cloves garlic, minced
2 pounds boneless pork tenderloin
1 ½ pounds California plums, pitted and cubed
6 tablespoons white wine
1 ½ tablespoons sugar
1 tablespoon chopped fresh rosemary
1 pinch Salt and freshly ground pepper, to taste

Steps:

Place balsamic vinegar, oil, rosemary, salt, pepper, garlic and pork in a large resealable plastic bag. Seal and refrigerate for 12 to 24 hours to marinate.
To prepare coulis, puree plums in a blender or food processor. Press mixture through a fine mesh sieve to remove all skins and solids. Place plum puree in a small saucepan with wine and sugar; simmer over low heat for 10 minutes or until slightly thickened, then stir in rosemary. Let cool.
Grill pork over medium heat until it reaches an internal temperature of 145 degrees F. Let rest for 5 minutes then cut into 1/4-inch thick diagonal slices. Pour plum coulis on a platter and top with sliced pork. Garnish with additional fresh rosemary and grilled plum slices, if desired.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 18.8 g, Cholesterol 65.5 mg, Fat 8.5 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 1.9 g, Sodium 345.7 mg, Sugar 16 g

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