Plum Raspberry And Tarragon Soup Recipes

PLUM, RASPBERRY, AND TARRAGON SOUP

Steps:

• Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add plums; blanch until skin begins to peel, 2 to 3 minutes. Remove plums from water; place in the ice bath until cool. Remove plums from ice bath, reserving ice bath.
• Peel plums, remove pits, cut into chunks, and place in a medium saucepan. Add the raspberries, wine, sugar, tarragon, triple sec (if using), and the water to the saucepan; cover, and bring to a simmer over medium heat. Reduce heat to medium low, and allow to simmer until plums are falling apart, 15 to 20 minutes. Remove from heat, transfer to a clean bowl, and place in the reserved ice bath, stirring occasionally, until cold.
• Remove tarragon sprigs from cold mixture, and transfer mixture to a blender. Puree, working in batches if necessary. Serve garnished with diced plum, raspberries, and tarragon.

PLUM RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
• Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

PLUM AND TARRAGON JELLY

Steps:

• 1. Combine 2 cups water and 2 cups sugar in a deep pan, boil until the sugar dissolves.
• 2. Add plums cut in halves. The pan/pot must be big enough to hold it all. Mine is a 3-liter, works well.
• 3. Let simmer on low heat stirring regularly but gently, so all plums are covered in the syrup but not broken. Some will break, so don't let the perfectionist in you go bezerk.
• 4. When all plums have boiled for a bit, remove from heat. This can be done the day before, or whenever you have a bit of time and plums aplenty to play with.
• 5. For the tarragon jelly, wash and let dry the herb, chop or tear the leaves and stalks together, cutting off the rough bottom parts and any dirty or rotten leaves.
• 6. Put the tarragon into a small pot, add 2 cups water and citric acid (or 2 cups apple/grape vinegar) and bring to boil on low heat.
• 7. Add 1 cup sugar, continue simmerring until the sugar dissolves. Honey works well instead but mind the dosage.
• 8. Remove from heat, let cool to room temperature, then drain the syrup. throw away the leaves.
• 9. Going back to plums. Remove the whole and broken (if any) plums from the pot or drain the syrup. You should have about 0.5-0.7 liter of syrup depending on how juicy your plums are. Use the plums for another jam, pies or whatever, we don't need them here any more.
• 10. Combine the plum syrup and the tarragon syrup in one pot, taste for sweetness/acidity. If too sweet, add some lemon juice.
• 11. Add pectin, agar-agar or any other gellant but not gelatine! Use the instructions for the dosage on the gellant package.
• 12. Bring to boil on low heat stirring regularly to avoid pectin lumps. Do not boil for over 3 minutes or the gellant will break down.
• 13. Pour into jars, cover. Make sure the jars are filled to the brim to avoid air under the lid.
• 14. Enjoy!

PLUM & RASPBERRY TART

Steps:

• Preheat the oven to 160C/320°F.
• Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
• Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
• Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes.
• Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
• Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
• Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.

ROASTED-TOMATO AND TARRAGON SOUP

Steps:

• Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
• Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
• Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.

PLUM SOUP WITH HONEYDEW TARRAGON ICE

Steps:

• Make honeydew ice:
• Bring water and sugar to a simmer, stirring until sugar is dissolved. Transfer 1/2 cup hot syrup to a bowl and stir in tarragon, then cool. Chill remaining syrup.
• Pour tarragon syrup through a very fine sieve into a metal bowl, discarding solids. Purée honeydew in a blender and stir into strained tarragon syrup. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
• Make plum soup:
• Dice enough of plums to measure 1/2 cup and reserve. Coarsely chop remaining plums and purée in 2 batches with 1 cup chilled syrup (total) in a blender. Pour purée through very fine sieve into a bowl, pressing on and discarding solids.
• Stir in diced plums, lime juice, and chilled syrup to taste.
• Serve soup immediately, topped with scoops of honeydew ice.

PLUM AND RASPBERRY CORNMEAL CRISP

Steps:

• Place a rack in the center of the oven and heat oven to 350 degrees.
• Make the filling: In an 8-inch square baking dish, combine the light brown sugar, flour and salt. Add the plums, raspberries, lemon juice and vanilla extract. Stir gently to combine. (Your hands are a great tool for this step.) Try not to mash the raspberries too much, and set aside.
• Make the topping: In a large bowl, combine the flour, cornmeal, light brown sugar, baking powder and salt. Add the butter and pinch the mixture together with your fingertips until evenly moistened and pebble-sized crumbs form. Sprinkle the crumbs evenly over the top of the fruit.
• Bake until the topping is golden brown and fruit juices are bubbling all around the edges, 50 to 60 minutes. Let cool slightly. If you like, serve with ice cream or whipped cream. Store leftovers, covered, in the refrigerator for up to 3 days.

RASPBERRY-TARRAGON VINEGAR

Steps:

• Place the vinegar in a nonreactive saucepan over low heat until warm. Place the raspberries and tarragon in a sterilized, wide-mouthed jar. Pour in the warm vinegar. Seal tight. Let stand in a warm place for two weeks.
• Strain the vinegar, pressing the raspberries firmly. Place in a nonreactive saucepan with the honey and bring to a boil. Lower the heat and simmer for 10 minutes. Pour into a sterilized bottle and seal with a new cork. Keep refrigerated.