RASPBERRY PLUM JAM
The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. Although we now live in town, our hearts still belong in the country! We have six children-three of them grown, two teenagers plus a girl who's 10-and two grandchildren.
Provided by Taste of Home
Time 35m
Yield 6 pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into six hot pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
PLUM AND RASPBERRY UPSIDE-DOWN CAKE
Is an upside-down cake upside down when it's baking or when it's served? In this lightly spiced version, the base-later, the top-combines ripe black plums and red raspberries. Inverted onto a serving dish to reveal the tender fruit, it makes a delicious case for calling this a right-side-up cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8 1/2-inch cake
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Butter a round 8 1/2-inch by 2 1/2-inch springform pan; line with parchment paper. Melt 2 tablespoons butter; pour into pan. Using a sieve, sprinkle light-brown sugar evenly over the melted butter. Arrange plum halves cut side down on top of the brown sugar, squeezing in as many plums as possible to allow for shrinkage during baking. Fill in the gaps with raspberries; set aside.
- Sift together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg; set aside. In an electric mixer fitted with the paddle attachment, cream the remaining 8 tablespoons butter and the sugar until light. Beat in the vanilla extract. Add the egg yolks, one at a time, beating well after each addition. Add half the flour mixture, and beat until combined. Beat in the sour cream. Beat in the remaining flour mixture.
- Spoon cake batter on top of plums and raspberries, spreading evenly with a small spatula. Place the pan on a rimmed baking sheet to catch any juices; transfer to the oven, and bake until a cake tester inserted into the cake comes out clean, 60 to 70 minutes. Transfer to a wire rack to cool, about 1 hour. Run a knife around edge of pan to loosen cake. Remove ring; invert onto a serving plate. Serve slightly warm or at room temperature.
CHOCOLATE RASPBERRY BLINTZES
It's a minor adjustment to the cheese blintzes located on the website. Sour cream complements the blintzes for dipping.
Provided by Tyni
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl.
- Pour melted butter into a shallow bowl.
- Combine sugar and cinnamon in a separate shallow bowl.
- Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish.
- Bake in the preheated oven until lightly golden, 15 to 20 minutes.
Nutrition Facts : Calories 573.1 calories, Carbohydrate 67.6 g, Cholesterol 74.6 mg, Fat 31.1 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 16.3 g, Sodium 619.3 mg, Sugar 37.8 g
RASPBERRY CHEESE BLINTZ BAKE
Any fruit topping works wonderfully with this twist on traditional blintzes. It puffs during baking and will fall a bit while standing. It makes a beautiful presentation. -Kristi Twohig, Waterloo, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13x9-in. baking dish., For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350° until center is just set (mixture will jiggle), 40-45 minutes. Let stand for 10 minutes before cutting., For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir until thickened, about 2 minutes. Serve with blintz bake. Top with mandarin oranges if desired.
Nutrition Facts : Calories 364 calories, Fat 20g fat (12g saturated fat), Cholesterol 199mg cholesterol, Sodium 365mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 12g protein.
PLUM-RASPBERRY BLINTZES
Steps:
- Toss 1 chopped plum with 1/4 cup granulated sugar, 1 teaspoon cornstarch and 1/4 teaspoon each cinnamon and salt. Microwave 3 minutes, then stir and set aside. Puree 3/4 cup cottage cheese in a blender with 1 egg, 2 tablespoons sugar and 1/2 teaspoon vanilla. Spoon onto the center of 4 prepared 9-inch crepes; fold in the sides and roll up. Cook seam-side down in a nonstick skillet with butter until golden on both sides. Dust with confectioners' sugar. Stir 1/3 cup raspberries into the plum sauce; spoon over the blintzes.
- Serves 4 ; Calories: 208; Total Fat 6 grams; Saturated Fat: 3 grams; Protein: 8 grams; Total carbohydrates: 31 grams; Sugar: 26 grams; Fiber 1 grams; Cholesterol: 71 milligrams; Sodium: 363 milligrams
Nutrition Facts : Calories 208 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 71 milligrams, Sodium 363 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 8 grams, Sugar 26 grams
PLUM RASPBERRY CRUMBLE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
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 RASPBERRY CORNMEAL CRISP
This summery fruit crisp has a bit of a savory edge thanks to crunchy cornmeal in the topping and pinches of salt. Plums and raspberries are a wonderfully sweet-tart pair, but you can use any fruit you like. Simply use a little less sugar if your fruit is particularly sweet. You can also prepare this dessert ahead to enjoy later: Make the topping (Step 3) and freeze it for up to one month. If traveling or bringing this dessert to make elsewhere, mix the dry topping ingredients in a bag and pack the remaining ingredients separately to assemble and bake at your destination.
Provided by Yossy Arefi
Categories snack, pies and tarts, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 14
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-PLUM CRUMB TART
In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
- Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, the light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until the crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form the crust. Set remaining crumb mixture aside.
- Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
- Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
- In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in the egg, the egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.
TROPIC-A-LICIOUS FRUITY BLINTZES
If you like, top with fat-free whipped cream (such as Reddi Wip®). Yum!
Provided by Teal LaFollette
Categories Crepes and Blintzes
Time 16m
Yield 1
Number Of Ingredients 9
Steps:
- Combine strawberry preserves and water in a small microwave-safe bowl. Microwave until warm, about 10 seconds. Stir in mango.
- Mix cottage cheese, cream cheese, and sugar together in a bowl until creamy and blended. Stir in pineapple and coconut.
- Tear crepe gently in half. Lay halves on a flat work surface with cut sides facing away from you. Spoon half of the cottage cheese mixture into the center of each half; fold in sides, top, and bottom like an envelope. Place seam-side down on a plate.
- Microwave preserves mixture to reheat, about 20 seconds. Stir and spoon over filled crepes.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 25.7 g, Cholesterol 9.6 mg, Fat 2.8 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 2.1 g, Sodium 179.4 mg, Sugar 16.6 g
PLUM, RASPBERRY JAM & CARDAMOM CRUMBLE SQUARES
Add a layer of jam to bakes like these bars for a simple way to get more flavour. These moreish crumble squares are made with raspberry jam and plums
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Yield 16
Number Of Ingredients 17
Steps:
- Butter and line a 30 x 20cm baking tin with baking parchment, leaving an overhang so you can lift out the traybake later, then butter the parchment. Heat the oven to 180C/160C fan/gas 4.
- To make the pastry, put all the ingredients, except the vanilla, into a food processor and blitz until the mixture resembles breadcrumbs. Add a couple of teaspoons of very cold water and the vanilla, then blitz again. The mixture should come together into a ball. If it doesn't, add a little more cold water and blitz again. Press into the tin using your fingers and the back of a large spoon, then bake in the oven for 15-18 mins until pale golden. Leave to cool for 15 mins.
- Stir the cardamom seeds and the lemon juice into the jam until smooth. Spread the jam over the pastry base, leaving a 2cm border all the way round. Cut each plum half into 1cm slices. Lay these in rows, overlapping, on top of the jam.
- To make the crumble, put the flour, ground almonds, butter, sugar and lemon zest into a food processor (you don't need to wash it out first), and blitz until the mixture looks like breadcrumbs. Tip this over the plums and scatter the flaked almonds on top. Bake for about 35-40 mins until the top is golden and the plums are tender. Leave to cool completely in the tin.
- Carefully lift the traybake out of the tin onto your work surface using the baking parchment. Leave for a few hours so the fruit can settle. Cut into squares or rectangles, then sift some icing sugar over the top, if you like.
Nutrition Facts : Calories 294 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
PLUM-RASPBERRY SORBET
Plums are the last of the summer fruits to arrive, and they stay around long enough to welcome in the fall. Having a batch of this sorbet in the freezer is the perfect way to extend the warm glow of summer just a few more weeks.
Yield makes about 1 quart (1 liter)
Number Of Ingredients 5
Steps:
- Slice the plums in half and remove the pits. Cut the plums into eighths and put them in a medium, nonreactive saucepan with the water. Cover and cook over medium heat, stirring occasionally, for 8 minutes, or until tender. Remove from the heat and stir in the sugar and raspberries. Let cool, to room temperature.
- Once cool, purée the mixture in a blender or food processor until smooth. If you wish, press the purée through a mesh strainer to remove the seeds. Stir in the kirsch.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Serve scoops of Plum-Raspberry Sorbet in Gingersnap Ice Cream Cones (page 230).
- Normally I'm a fan of leaving things as close to their natural state as possible. Yet in many of the frozen desserts with berries, I choose to strain out the seeds. Why? Much of the pleasure of eating ice creams, sorbets, and sherbets is in the smooth, creamy mouthfeel, and crunching on seeds, or getting them stuck between your teeth, can be somewhat unpleasant if there are a lot of them. Especially if you don't have a toothpick handy afterward. If you do wish to keep the seeds in your mixtures, by all means do so. Or compromise a bit by straining out half of the seeds and leaving the rest in.
PLUM & RASPBERRY JAM
Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift
Provided by James Martin
Categories Condiment, Snack
Time 45m
Yield Makes 1 large or 3 small jars
Number Of Ingredients 4
Steps:
- Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
- Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
- Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
BAREFOOT CONTESSA'S PLUM RASPBERRY CRUMBLE
Make and share this Barefoot Contessa's Plum Raspberry Crumble recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 388.7, Fat 15.4, SaturatedFat 7.6, Cholesterol 30.5, Sodium 60.5, Carbohydrate 60.7, Fiber 4.6, Sugar 38.3, Protein 5.2
RASPBERRY PLUM CRUMBLE
I love cooked plums and raspberries. The orange juice makes this really stand out. I suggest using plums that are just starting to ripen. Also try using frozen raspberries, just let them come to room temp.
Provided by LilPinkieJ
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Cut in the Plums in half and pit them. Now cut them into 1-inch wedges.
- 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.
Nutrition Facts : Calories 402, Fat 16.5, SaturatedFat 7.7, Cholesterol 30.5, Sodium 78.7, Carbohydrate 61.3, Fiber 4.8, Sugar 38.6, Protein 5.7
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