Sandhill Plum Syrup Recipes

PLUM SIMPLE SYRUP

Plum Simple Syrup image

Whip up this syrup when plums are plentiful in the summer. Use the syrup to make Plum Margaritas, and the plum halves to top yogurt or ice cream.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 30m

Yield Makes 1 1/2 cups

Number Of Ingredients 2

Ingredients

1 cup sugar
4 small plums, preferably Santa Rosa, halved and pitted

Steps:

Bring sugar, 1 cup water, and plums to a boil in a small saucepan. Remove from heat; let stand 20 minutes. Strain and let cool completely. Syrup can be refrigerated in an airtight container up to 5 days.

SANDHILL PLUM PIE

Sandhill Plum Pie image

This tart, sweet wild plum pie will make your taste buds scream with excitement!

Provided by Sabrina LaDane Cudd

Categories Desserts Pies

Time 1h10m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups sandhill plums, pitted and peeled
1 cup brown sugar
⅓ cup confectioners' sugar
⅛ cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon vanilla extract
½ teaspoon ground nutmeg
1 unbaked deep-dish pie crust
1 unbaked single pie crust
2 tablespoons milk
⅛ cup white sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix plums, brown sugar, confectioners' sugar, flour, cinnamon, vanilla extract, and nutmeg together in a medium bowl. Pour into the deep-dish pie crust.
Cut the regular pie crust into strips and lay over the fruit mixture. Brush milk on the crust and sprinkle sugar all over it.
Bake in the preheated oven for 40 minutes. Wrap aluminum foil over the edges of the pie to prevent burning; return to the oven and bake 7 to 10 minutes more.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 63.6 g, Cholesterol 0.3 mg, Fat 15.2 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 273.5 mg, Sugar 40.3 g

SANDHILL PLUM SYRUP

Sandhill Plum Syrup image

A wonderful wild syrup for your pancakes or waffles.

Provided by RaisingAdventure.com

Categories Condiments

Number Of Ingredients 2

Ingredients

6 cups of sandhill plum pulp/juice
8½ cups white sugar

Steps:

Measure 6 cups of sandhill plum pulp and juice into a large saucepan.
Bring to a rolling boil, and add all the sugar at once, stirring constantly to incorporate the sugar.
Bring to a boil again, turn heat down a bit, and let it boil for 4 minutes.
Ladle into jars.
You can water bath this syrup to finish the canning process or keep in the refrigerator for several months.
Pour generous amounts on your waffles and pancakes and enjoy this wild treat!

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