Zesty, juicy, and bursting with flavor—wild plums are the unsung heroes of seasonal cooking! Whether you’re a seasoned forager or just spotted these gems at the market, our roundup of 20 irresistible recipes will inspire you to turn them into everything from sweet jams to savory sauces. Get ready to fall in love with this versatile fruit and discover your new favorite dish!
Wild Plum Jam with Cinnamon
Glistening like rubies in a jar, wild plum jam with cinnamon captures the fleeting sweetness of late summer in a preserve that’s both rustic and refined. This recipe transforms tart, seasonal plums into a velvety spread, where warm cinnamon spice elegantly balances the fruit’s natural acidity, creating a versatile condiment perfect for elevating everything from morning toast to elegant cheese boards.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 pounds wild plums, pitted and roughly chopped (or substitute with regular plums if wild are unavailable)
– 3 cups granulated sugar
– 1/4 cup fresh lemon juice
– 2 cinnamon sticks, each about 3 inches long (or 1 teaspoon ground cinnamon, though sticks provide better flavor infusion)
– 1/2 teaspoon unsalted butter (optional, to reduce foaming)
Instructions
1. Combine the pitted and chopped wild plums, granulated sugar, and fresh lemon juice in a large, heavy-bottomed pot or Dutch oven.
2. Stir the mixture gently with a wooden spoon until the sugar begins to dissolve into the plum juices, about 2 minutes.
3. Add the cinnamon sticks to the pot, ensuring they are submerged in the fruit mixture.
4. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
5. Once boiling, reduce the heat to medium-low to maintain a steady simmer, with bubbles breaking the surface consistently.
6. Stir in the optional unsalted butter to help minimize foam formation during cooking.
7. Simmer the jam uncovered for 40-45 minutes, stirring every 5-7 minutes to ensure even cooking and prevent scorching on the bottom.
8. Test for doneness by placing a small spoonful of jam on a chilled plate: tilt the plate; if the jam wrinkles and holds its shape without running, it is ready. If it runs, continue simmering for another 5 minutes and retest.
9. Remove the pot from the heat and carefully discard the cinnamon sticks using tongs.
10. Skim off any remaining foam from the surface of the jam with a spoon for a clearer final product.
11. Ladle the hot jam immediately into sterilized glass jars, leaving 1/4 inch of headspace at the top.
12. Wipe the jar rims clean with a damp cloth, seal with lids, and process in a boiling water bath for 10 minutes to preserve, or let cool to room temperature for refrigerator storage.
Heirloom in quality, this jam sets with a lush, spoonable texture that glistens with deep purple hues. The cinnamon imparts a subtle warmth without overpowering the plums’ bright, tangy essence, making it an exquisite pairing for rustic breads, swirled into yogurt, or as a glaze for roasted meats. Store jars in a cool, dark place to savor this taste of summer long after the season has passed.
Roasted Wild Plum and Pork Loin
Delightfully bridging the gap between rustic charm and refined elegance, this Roasted Wild Plum and Pork Loin transforms humble ingredients into a stunning centerpiece. The sweet-tart burst of wild plums caramelizes into a glossy glaze, perfectly complementing the juicy, herb-rubbed pork for a dish that feels both celebratory and comforting. It’s a testament to how simple, seasonal pairings can create extraordinary depth of flavor on any dinner table.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 (2-pound) pork loin, trimmed of excess fat
– 1 pound wild plums, halved and pitted (or substitute with ripe black plums)
– 3 tablespoons olive oil, divided (or any neutral, high-heat oil)
– 2 tablespoons honey
– 2 tablespoons balsamic vinegar
– 4 sprigs fresh rosemary, leaves stripped and finely chopped
– 3 cloves garlic, minced
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ½ cup low-sodium chicken broth
Instructions
1. Preheat your oven to 400°F (200°C) and position a rack in the center.
2. Pat the pork loin completely dry with paper towels to ensure a crisp, golden sear.
3. In a small bowl, combine 2 tablespoons of olive oil, the chopped rosemary, minced garlic, salt, and pepper to form a thick paste.
4. Rub the herb paste evenly over the entire surface of the pork loin, coating all sides.
5. Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
6. Carefully place the pork loin in the hot skillet and sear for 3-4 minutes per side, until a deep golden-brown crust forms on all sides.
7. Remove the skillet from the heat and arrange the halved plums, cut-side up, around the pork loin in the skillet.
8. In the same small bowl, whisk together the honey and balsamic vinegar, then drizzle this mixture evenly over the plums and pork.
9. Pour the chicken broth into the bottom of the skillet, being careful not to wash the glaze off the meat.
10. Transfer the skillet to the preheated oven and roast for 35-40 minutes, or until the pork loin reaches an internal temperature of 145°F (63°C) when measured at the thickest part with an instant-read thermometer.
11. Remove the skillet from the oven, transfer the pork to a cutting board, and tent it loosely with foil to rest for 10 minutes—this allows the juices to redistribute for maximum tenderness.
12. While the pork rests, use a spoon to baste the plums in the skillet juices, then place the skillet over medium heat for 2-3 minutes to slightly reduce the pan sauce until it coats the back of a spoon.
13. Slice the rested pork loin into ½-inch thick medallions.
14. Arrange the pork slices on a serving platter, spoon the roasted plums and reduced pan sauce over the top, and serve immediately.
Juxtaposing textures is key here: the pork remains remarkably juicy and tender, while the plums soften into a jammy, intense compote. The reduced pan sauce, infused with rosemary and caramelized plum juices, adds a glossy, sweet-savory finish that ties the dish together beautifully. For a creative presentation, serve slices over a bed of creamy polenta or alongside crispy roasted fingerling potatoes to soak up every last drop of the exquisite sauce.
Wild Plum Cobbler with Almond Topping
Heralding the arrival of autumn’s sweetest treasures, this Wild Plum Cobbler with Almond Topping transforms tart, seasonal fruit into a rustic yet elegant dessert. The juicy plum filling bubbles beneath a tender, almond-flecked biscuit topping, creating a delightful contrast of textures and flavors. It’s a comforting classic, perfect for sharing on a crisp evening.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 6 cups wild plums, pitted and halved (or substitute with regular plums)
– 3/4 cup granulated sugar, plus 2 tablespoons for sprinkling
– 2 tablespoons cornstarch
– 1 teaspoon pure vanilla extract
– 1 1/2 cups all-purpose flour
– 1/4 cup almond flour
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup whole milk
– 1/3 cup sliced almonds
– 1 tablespoon turbinado sugar for topping (optional, for extra crunch)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, toss the pitted and halved wild plums with 3/4 cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract until evenly coated; set aside to macerate for 10 minutes, which helps draw out the juices.
3. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup almond flour, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt.
4. Add 1/2 cup cold, cubed unsalted butter to the flour mixture; using a pastry cutter or your fingers, work the butter into pea-sized crumbs to ensure a flaky topping.
5. Pour in 3/4 cup whole milk and stir gently with a fork until just combined, being careful not to overmix to avoid a tough dough.
6. Transfer the macerated plum mixture to the prepared baking dish, spreading it into an even layer.
7. Drop spoonfuls of the biscuit dough evenly over the plums, leaving small gaps for the fruit to bubble through.
8. Sprinkle the top with 1/3 cup sliced almonds and 1 tablespoon turbinado sugar (if using) for added texture and shine.
9. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the plum filling is bubbling vigorously around the edges.
10. Remove from the oven and let the cobbler rest for at least 15 minutes before serving to allow the juices to thicken slightly.
The finished cobbler boasts a tender, cake-like topping with a crisp almond crust, giving way to a luscious, tart-sweet plum filling. Serve it warm with a scoop of vanilla bean ice cream, which melts into the hot fruit, or enjoy it the next day when the flavors have deepened even further.
Spiced Wild Plum Chutney
Zesty and aromatic, this Spiced Wild Plum Chutney transforms humble fruit into a sophisticated condiment, perfect for elevating holiday meals or everyday dishes. Its deep, complex flavors develop slowly, melding sweet, tart, and warm spices into a versatile preserve that pairs beautifully with cheeses, roasted meats, or even as a glaze. Crafting it is a simple yet rewarding process, yielding a jewel-toned chutney that captures the essence of the season in every jar.
Serving: 4 cups | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs wild plums, pitted and roughly chopped (or substitute regular plums)
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 1 small yellow onion, finely diced
– 1 tbsp fresh ginger, grated (peeled first for smoother texture)
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/4 tsp cayenne pepper (adjust for more or less heat)
– 1/2 tsp kosher salt
Instructions
1. Combine the pitted and chopped wild plums, granulated sugar, apple cider vinegar, finely diced yellow onion, grated fresh ginger, ground cinnamon, ground cloves, cayenne pepper, and kosher salt in a large, heavy-bottomed saucepan.
2. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar completely.
3. Reduce the heat to low and simmer the chutney uncovered for 40 minutes, stirring every 10 minutes to prevent sticking and ensure even cooking.
4. Check the chutney’s consistency by dragging a spoon across the bottom of the pan; it should leave a clear path that fills in slowly, indicating proper thickness.
5. Remove the saucepan from the heat and let the chutney cool to room temperature in the pan, which allows the flavors to meld further.
6. Transfer the cooled chutney to clean, airtight jars or containers for storage.
Mellow and richly textured, this chutney offers a glossy, spoonable consistency with tender plum pieces suspended in a spiced syrup. Its flavor deepens over time, making it ideal for preparing ahead; try swirling it into yogurt, spooning it over baked brie, or using it as a tangy accompaniment to grilled pork chops for a burst of seasonal warmth.
Wild Plum and Ginger Glazed Chicken
Elegantly bridging the gap between rustic comfort and refined dining, this Wild Plum and Ginger Glazed Chicken transforms humble ingredients into a showstopping centerpiece. The sweet-tart depth of wild plums melds with the warm, spicy kick of fresh ginger, creating a glossy lacquer that caramelizes beautifully over tender, juicy chicken. It’s a dish that feels both celebratory and effortlessly approachable, perfect for turning an ordinary evening into something memorable.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 4 bone-in, skin-on chicken thighs (about 2 lbs total)
– 1 cup wild plum jam, or substitute with fig or apricot preserves
– 2 tbsp freshly grated ginger, packed
– 2 tbsp soy sauce, low-sodium preferred
– 1 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp garlic powder
– ½ tsp black pepper, freshly ground
– 1 tbsp olive oil, or any neutral oil
– ¼ cup water
– 2 tbsp chopped fresh cilantro, for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels to ensure crisp skin.
3. Season both sides of the chicken evenly with the garlic powder and black pepper.
4. Heat the olive oil in a large, oven-safe skillet over medium-high heat for 1–2 minutes until shimmering.
5. Place the chicken thighs skin-side down in the hot skillet and cook undisturbed for 6–8 minutes until the skin is golden brown and crisp.
6. Flip the chicken thighs and cook for an additional 3 minutes on the other side.
7. While the chicken sears, whisk together the wild plum jam, grated ginger, soy sauce, rice vinegar, and honey in a small bowl until smooth.
8. Remove the skillet from heat and carefully pour off any excess fat, leaving about 1 tablespoon in the pan.
9. Pour the prepared glaze mixture evenly over the chicken thighs in the skillet.
10. Add the ¼ cup water to the skillet around the chicken, not directly on top, to prevent the glaze from burning.
11. Transfer the skillet to the preheated oven and bake, uncovered, for 25–30 minutes, basting the chicken with the pan juices every 10 minutes.
12. The chicken is done when the internal temperature reaches 165°F (74°C) on an instant-read thermometer and the glaze is thick and sticky.
13. Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute.
14. Garnish with chopped fresh cilantro, if using, before serving.
Perfectly balanced, the chicken emerges with crackling skin giving way to succulent meat, all enveloped in a glaze that’s vibrantly fruity with a lingering ginger warmth. Serve it over a bed of creamy polenta or coconut rice to soak up the rich pan sauce, or pair it with a simple arugula salad for a bright, contrasting bite.
Wild Plum Tart with Vanilla Custard
The allure of a perfectly balanced dessert is undeniable, and this Wild Plum Tart with Vanilla Custard captures that magic with its harmonious blend of sweet, tart, and creamy notes. Imagine a buttery, flaky crust cradling jewel-toned plums, all crowned with a silky vanilla custard that elevates each bite into a celebration of seasonal fruit. It’s a showstopper that feels both rustic and refined, perfect for holiday gatherings or a special weekend treat.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 1 ¼ cups all-purpose flour, plus extra for dusting
– ½ cup unsalted butter, cold and cubed (or use high-quality European-style butter for extra flakiness)
– ¼ cup granulated sugar
– ¼ teaspoon salt
– 1 ½ pounds wild plums, pitted and halved (or substitute with regular plums if wild are unavailable)
– 2 tablespoons cornstarch
– 1 cup whole milk
– 3 large egg yolks
– ½ cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1 tablespoon unsalted butter, for greasing
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9-inch tart pan with 1 tablespoon of unsalted butter, ensuring even coverage to prevent sticking.
2. In a food processor, pulse 1 ¼ cups all-purpose flour, ½ cup cold cubed unsalted butter, ¼ cup granulated sugar, and ¼ teaspoon salt until the mixture resembles coarse crumbs, about 10 pulses.
3. Transfer the dough to a lightly floured surface and knead gently until it comes together, then press it evenly into the greased tart pan, trimming any excess edges.
4. Prick the bottom of the crust all over with a fork, then bake for 15 minutes at 375°F (190°C) until lightly golden; this blind-baking step ensures a crisp base that won’t become soggy.
5. While the crust bakes, toss 1 ½ pounds pitted and halved wild plums with 2 tablespoons cornstarch in a bowl to coat evenly, which helps thicken the juices during baking.
6. Arrange the coated plums in a single layer over the pre-baked crust, then return the tart to the oven and bake for 25 minutes at 375°F (190°C) until the plums are tender and bubbling.
7. In a saucepan, whisk together 1 cup whole milk, 3 large egg yolks, ½ cup granulated sugar, and 1 teaspoon pure vanilla extract over medium heat until the mixture thickens to a custard consistency, about 8-10 minutes, stirring constantly to avoid curdling.
8. Pour the warm vanilla custard over the baked plum tart, spreading it evenly with a spatula, then let it cool completely at room temperature for at least 1 hour to set properly.
9. Chill the tart in the refrigerator for 2 hours before serving to firm up the custard, making it easier to slice cleanly.
Just out of the fridge, this tart offers a delightful contrast: the crust remains crisp against the soft, jammy plums and velvety custard. Each forkful bursts with the bright acidity of wild plums, mellowed by the rich vanilla notes, making it an ideal finale to a festive meal. For a creative twist, garnish with a sprinkle of toasted almonds or a drizzle of honey just before serving to add a subtle crunch or extra sweetness.
Wild Plum Sorbet with Mint Garnish
Beneath the summer sun’s golden glow, wild plums offer a tart, jewel-toned treasure, perfectly captured in this refined sorbet. A simple syrup base allows the fruit’s vibrant essence to shine, while a final garnish of fresh mint adds a whisper of cool, aromatic contrast. This elegant, no-churn dessert transforms humble seasonal bounty into a sophisticated palate cleanser or light finale.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups wild plum puree, strained (from about 1.5 lbs fresh plums, pitted)
– 3/4 cup granulated sugar
– 1/2 cup water
– 2 tbsp fresh lemon juice (adjust to balance tartness)
– 6 small fresh mint sprigs, for garnish
Instructions
1. Combine 3/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat.
2. Stir constantly with a wooden spoon until the sugar fully dissolves and the mixture just begins to simmer, about 3-4 minutes; do not let it boil to avoid crystallization.
3. Remove the saucepan from the heat and let the simple syrup cool completely to room temperature, about 15-20 minutes.
4. While the syrup cools, pit 1.5 lbs of fresh wild plums and blend them in a food processor until completely smooth.
5. Press the plum puree through a fine-mesh strainer into a large bowl to remove any skins and achieve a silky texture.
6. Whisk the cooled simple syrup and 2 tbsp fresh lemon juice into the strained plum puree until fully incorporated.
7. Pour the mixture into a 9×5-inch loaf pan, cover tightly with plastic wrap pressed directly onto the surface to prevent ice crystals.
8. Freeze the sorbet for at least 6 hours, or until completely firm, stirring with a fork every 2 hours to break up large ice formations for a smoother consistency.
9. To serve, let the sorbet sit at room temperature for 5-10 minutes to soften slightly, then scoop into chilled bowls or glasses.
10. Garnish each serving with a small fresh mint sprig just before presenting.
Luxuriously smooth and intensely fruity, this sorbet delivers a bright, tangy burst that cleanses the palate with each spoonful. For a stunning presentation, serve it in chilled coupe glasses alongside buttery shortbread cookies, or layer it with prosecco for a festive granita-style cocktail.
Wild Plum and Brie Crostini
Vividly capturing the essence of holiday gatherings, these elegant crostini combine the sweet-tart pop of seasonal fruit with the luxurious melt of creamy cheese, creating a sophisticated yet simple appetizer that feels both festive and effortless.
Serving: 12 pieces | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 French baguette, sliced into 12 ½-inch thick rounds
– 2 tablespoons extra virgin olive oil, or any high-quality finishing oil
– 8 ounces Brie cheese, rind removed and sliced into 12 pieces
– 1 cup wild plum jam, or any stone fruit preserve
– 1 tablespoon fresh thyme leaves, plus extra sprigs for garnish
– ¼ teaspoon flaky sea salt, such as Maldon
Instructions
1. Preheat your oven to 375°F (190°C) and arrange the baguette slices in a single layer on a baking sheet.
2. Lightly brush the top of each baguette slice with the extra virgin olive oil, ensuring even coverage for a crisp finish.
3. Toast the slices in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers are crisp.
4. Remove the toasted crostini from the oven and let them cool on the baking sheet for 2 minutes to prevent the cheese from melting too quickly.
5. Place one slice of Brie cheese on top of each cooled crostini, positioning it slightly off-center for visual appeal.
6. Spoon approximately 2 teaspoons of wild plum jam over each piece of Brie, allowing some to drizzle onto the bread.
7. Return the assembled crostini to the oven and bake for 3-4 minutes, just until the Brie is soft and begins to ooze at the edges.
8. Carefully remove the crostini from the oven and immediately sprinkle each with fresh thyme leaves and a pinch of flaky sea salt.
9. Garnish with additional thyme sprigs if desired and arrange on a serving platter.
Kaleidoscopic in both flavor and texture, these crostini offer a delightful contrast between the crisp, olive oil-kissed bread and the velvety, warm Brie. The wild plum jam provides a bright, fruity acidity that cuts through the richness, making each bite perfectly balanced. For a stunning presentation, serve them on a slate board alongside a glass of sparkling rosé or a crisp Sauvignon Blanc.
Wild Plum BBQ Sauce for Ribs
Perfectly balancing sweet and tangy notes, this Wild Plum BBQ Sauce transforms ordinary ribs into an extraordinary centerpiece. Crafted with seasonal wild plums, it offers a sophisticated twist on classic barbecue, creating a glossy, deeply flavored glaze that clings beautifully to meat. Its complex profile—featuring subtle fruitiness, smoky undertones, and a hint of spice—elevates any gathering, from summer cookouts to cozy winter feasts.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups pitted and chopped wild plums (or substitute with ripe red plums)
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar, packed
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper, adjust to taste for heat
– 1 tbsp olive oil, or any neutral oil
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add 2 cups pitted and chopped wild plums to the saucepan, stirring occasionally until they soften and release juices, approximately 5-7 minutes.
3. Pour in 1 cup ketchup, 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard, stirring to combine all ingredients evenly.
4. Sprinkle in 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper, mixing well to incorporate the spices without clumping.
5. Reduce the heat to low and let the sauce simmer uncovered, stirring every 5 minutes to prevent sticking, until it thickens to a coat-the-back-of-a-spoon consistency, about 20-25 minutes.
6. Taste the sauce and add salt as needed, starting with a pinch and adjusting gradually to avoid over-salting.
7. Remove the saucepan from heat and allow the sauce to cool for 10 minutes before using or storing.
8. Brush the sauce onto pre-cooked ribs during the last 10 minutes of grilling or baking at 350°F, applying two thin layers for optimal caramelization.
Zesty and rich, this sauce develops a velvety texture that glazes ribs with a sticky, caramelized finish. Its vibrant plum essence pairs wonderfully with smoky meats, or try it as a dipping sauce for roasted vegetables to add a fruity kick to your meal.
Wild Plum and Apple Crumble
Wandering through the farmers’ market on a crisp December morning, I was captivated by the vibrant hues of wild plums and tart apples, a pairing that inspired this comforting yet sophisticated crumble. The sweet-tart fruit melds beautifully under a buttery, oat-flecked topping, creating a dessert that feels both rustic and refined. It’s the perfect finale to a holiday feast or a cozy weeknight treat, filling your kitchen with the warm, spiced aroma of cinnamon and baked fruit.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups wild plums, pitted and quartered (or substitute with regular plums if unavailable)
– 3 cups Granny Smith apples, peeled, cored, and sliced into ½-inch pieces (or any tart apple variety)
– ¾ cup granulated sugar, divided (adjust to taste based on fruit sweetness)
– 1 tablespoon lemon juice (freshly squeezed for best flavor)
– 1 teaspoon ground cinnamon (or a blend of cinnamon and nutmeg for extra warmth)
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– ¾ cup old-fashioned rolled oats (not instant, for a chewier texture)
– ½ cup packed light brown sugar (dark brown sugar adds a deeper molasses note)
– ½ cup unsalted butter, cold and cubed (or use salted butter and reduce added salt)
– ¼ teaspoon salt (omit if using salted butter)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the wild plums, apples, ¼ cup of the granulated sugar, lemon juice, and cinnamon, tossing gently to coat the fruit evenly.
3. Transfer the fruit mixture to the prepared baking dish, spreading it into an even layer.
4. In a separate bowl, whisk together the flour, oats, remaining ½ cup of granulated sugar, brown sugar, and salt until well combined.
5. Add the cold, cubed butter to the dry ingredients, using your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
6. Sprinkle the crumble topping evenly over the fruit in the baking dish, covering it completely but not packing it down.
7. Place the dish in the preheated oven and bake for 40–45 minutes, or until the topping is golden brown and the fruit juices are bubbling around the edges.
8. Remove the crumble from the oven and let it cool on a wire rack for at least 15 minutes before serving to allow the filling to set.
Softened fruit yields a luscious, jam-like filling that contrasts delightfully with the crisp, buttery topping. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or try it alongside a dollop of whipped cream infused with a hint of cardamom for an unexpected twist.
Wild Plum Smoothie with Yogurt
Venturing beyond the ordinary, this Wild Plum Smoothie with Yogurt transforms seasonal fruit into a velvety, sophisticated drink that feels both indulgent and nourishing. Its vibrant hue and balanced sweetness make it an elegant start to the day or a refreshing afternoon treat, capturing the essence of late summer in every sip.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh wild plums, pitted and halved (or frozen if out of season)
– 1 cup plain Greek yogurt (full-fat recommended for creaminess)
– 1/2 cup unsweetened almond milk (or any milk of choice)
– 2 tablespoons honey (adjust to taste for sweetness)
– 1 teaspoon vanilla extract (pure extract for best flavor)
– 1 cup ice cubes (omit if using frozen plums)
Instructions
1. Rinse the wild plums under cool water, pat them dry with a paper towel, and remove the pits with a small knife.
2. Cut the pitted plums into halves to ensure they blend smoothly without large chunks.
3. In a high-speed blender, combine the halved wild plums, plain Greek yogurt, unsweetened almond milk, honey, and vanilla extract.
4. Add the ice cubes to the blender to chill the mixture and create a frosty texture.
5. Secure the blender lid tightly and blend on high speed for 45-60 seconds, until the ingredients are fully incorporated and the smoothie is silky with no visible fruit pieces.
6. Pause blending after 30 seconds to scrape down the sides with a spatula, ensuring even mixing and preventing residue buildup.
7. Continue blending for an additional 15-30 seconds until the smoothie reaches a thick, pourable consistency with a uniform pinkish-purple color.
8. Taste the smoothie and adjust sweetness by adding more honey if desired, blending briefly for 5 seconds to combine.
9. Pour the smoothie immediately into two chilled glasses to maintain its cool temperature and vibrant appearance.
Keenly crafted, this smoothie boasts a lush, creamy texture from the yogurt, punctuated by the tart-sweet notes of wild plums that linger pleasantly on the palate. For a creative twist, garnish with a sprinkle of crushed pistachios or a drizzle of extra honey, or serve it alongside a buttery croissant for a leisurely brunch that feels effortlessly chic.
Wild Plum and Rosemary Focaccia
Delightfully rustic yet refined, this Wild Plum and Rosemary Focaccia transforms humble ingredients into a stunning centerpiece. The sweet-tart burst of seasonal plums marries beautifully with the piney fragrance of fresh rosemary, all nestled within a chewy, olive oil-rich dough that bakes to a perfect golden crisp. It’s an artisanal bread that feels both celebratory and comforting, ideal for sharing at a holiday gathering or savoring as a simple, elegant snack.
Serving: 8 | Pre Time: 90 minutes | Cooking Time: 25 minutes
Ingredients
– 3 cups all-purpose flour, plus extra for dusting
– 1 ¼ cups warm water (about 110°F)
– 2 ¼ teaspoons active dry yeast (one standard packet)
– 1 tablespoon honey
– 1 teaspoon fine sea salt
– ¼ cup extra-virgin olive oil, plus 2 tablespoons for the pan and drizzling
– 4-5 medium wild plums, pitted and sliced into ¼-inch wedges
– 2 tablespoons fresh rosemary leaves, roughly chopped
– Flaky sea salt, for sprinkling (such as Maldon)
Instructions
1. In a large bowl, combine the warm water, honey, and active dry yeast. Let the mixture stand undisturbed for 5-7 minutes until it becomes foamy, indicating the yeast is active.
2. Stir in the ¼ cup of olive oil and the fine sea salt into the yeast mixture until fully incorporated.
3. Gradually add the 3 cups of all-purpose flour to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms. Tip: For a lighter crumb, avoid overmixing at this stage.
4. Turn the dough out onto a lightly floured surface and knead by hand for 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
5. Place the kneaded dough in a clean, lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm, draft-free spot for 1 hour or until it has doubled in size.
6. While the dough rises, generously coat a standard 9×13-inch baking pan with the 2 tablespoons of olive oil.
7. Once risen, gently punch down the dough to release air bubbles and transfer it to the prepared pan.
8. Using your fingertips, press and stretch the dough evenly to fill the pan. Cover the pan with the towel and let it rest for 20 minutes for a second, shorter rise.
9. Preheat your oven to 425°F (218°C) and position a rack in the center.
10. After the second rise, use your fingertips to deeply dimple the dough’s surface all over. Tip: Press firmly to create deep wells that will hold the olive oil and fruit juices.
11. Arrange the sliced wild plums and chopped rosemary evenly over the dimpled dough, gently pressing them in.
12. Drizzle the entire surface generously with more olive oil and sprinkle liberally with flaky sea salt.
13. Bake in the preheated oven for 22-25 minutes, until the focaccia is deeply golden brown and sounds hollow when tapped on the bottom. Tip: For an extra-crisp bottom, place the pan on a lower rack for the final 5 minutes of baking.
14. Transfer the focaccia to a wire rack and let it cool in the pan for 10 minutes before slicing.
Baked to perfection, this focaccia boasts a crisp, olive oil-glazed crust that gives way to a tender, airy interior punctuated by juicy plum pockets. Each slice offers a harmonious balance of fruity sweetness, herbal aroma, and savory salt. For a delightful presentation, serve it warm alongside a board of sharp cheeses and cured meats, or simply tear it apart and enjoy its rustic charm straight from the pan.
Wild Plum Pie with Lattice Crust
Venture into the heart of autumn with a pie that captures the fleeting, tart-sweet essence of wild plums, encased in a buttery, golden lattice crust that promises both rustic charm and elegant presentation. This dessert transforms humble foraged fruit into a show-stopping centerpiece, its jewel-toned filling bubbling through the woven pastry in a most inviting display.
Serving: 8 | Pre Time: 45 minutes | Cooking Time: 55 minutes
Ingredients
– 2 ½ cups all-purpose flour, plus extra for dusting
– 1 cup (2 sticks) unsalted butter, cold and cubed
– 1 teaspoon salt
– 6-8 tablespoons ice water
– 5 cups pitted and halved wild plums (about 2 lbs)
– ¾ cup granulated sugar
– ¼ cup cornstarch
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– 1 large egg, beaten (for egg wash)
– 1 tablespoon coarse sugar (for sprinkling)
Instructions
1. In a large bowl, combine 2 ½ cups all-purpose flour and 1 teaspoon salt. Add 1 cup of cold, cubed unsalted butter.
2. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Tip: Keeping the butter cold is crucial for a flaky crust.
3. Gradually add 6-8 tablespoons of ice water, one tablespoon at a time, mixing with a fork until the dough just begins to clump together.
4. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes.
5. While the dough chills, combine 5 cups of pitted and halved wild plums, ¾ cup granulated sugar, ¼ cup cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract in a large bowl. Gently toss to coat and let sit for 15 minutes.
6. Preheat your oven to 375°F (190°C). Place a baking sheet on the lower rack to catch any drips.
7. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, gently pressing it into the bottom and sides.
8. Pour the plum filling into the prepared crust, distributing it evenly.
9. Roll out the second disc of dough into another 12-inch circle. Using a pastry wheel or sharp knife, cut it into ¾-inch wide strips.
10. Weave the strips over the filling to create a lattice pattern, trimming any excess dough and crimping the edges to seal. Tip: For easier weaving, chill the strips for 10 minutes if they become too soft.
11. Brush the lattice top with 1 beaten large egg and sprinkle generously with 1 tablespoon of coarse sugar.
12. Place the pie on the preheated baking sheet and bake at 375°F for 50-55 minutes, or until the crust is deeply golden brown and the filling is bubbling vigorously in the center. Tip: If the crust browns too quickly, tent it loosely with aluminum foil.
13. Transfer the pie to a wire rack and allow it to cool completely, for at least 3 hours, before slicing.
Yield to the sublime contrast of textures: the filling sets into a glossy, jam-like consistency that clings to tender, tart fruit, while the crust remains shatteringly crisp. Serve each slice slightly warm with a dollop of vanilla bean ice cream, whose creaminess beautifully offsets the pie’s vibrant acidity, or enjoy it at room temperature to fully appreciate the nuanced flavor of the wild plums.
Wild Plum and Goat Cheese Salad
Heralding the crisp essence of winter with a burst of vibrant color, this Wild Plum and Goat Cheese Salad is a celebration of seasonal contrasts. Juicy, tart plums meet creamy, tangy cheese atop a bed of peppery greens, all brought together by a bright, herbaceous vinaigrette that elevates the humble salad into a show-stopping centerpiece. It’s a dish that balances sweet, savory, and acidic notes with effortless elegance, perfect for a festive gathering or a refined weeknight meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 5 oz mixed baby greens (such as arugula and spinach)
– 4 ripe wild plums, pitted and thinly sliced
– 4 oz fresh goat cheese, crumbled
– 1/4 cup extra virgin olive oil, or any high-quality oil
– 2 tbsp white wine vinegar
– 1 tsp honey, preferably local
– 1 small shallot, finely minced
– 1 tbsp fresh thyme leaves, plus extra for garnish
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
Instructions
1. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp white wine vinegar, 1 tsp honey, 1 small minced shallot, 1 tbsp fresh thyme leaves, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper until fully emulsified; let the vinaigrette sit for 10 minutes to allow the flavors to meld, which enhances its depth.
2. Place 5 oz mixed baby greens in a large salad bowl, ensuring the greens are dry to prevent the dressing from becoming watery.
3. Drizzle half of the vinaigrette over the greens and toss gently with your hands or salad tongs until the leaves are lightly coated, being careful not to bruise the delicate greens.
4. Arrange the dressed greens on a serving platter or individual plates in an even layer.
5. Scatter 4 thinly sliced wild plums evenly over the greens, placing them so the vibrant red skin faces upward for visual appeal.
6. Sprinkle 4 oz crumbled fresh goat cheese generously over the plums and greens, using a light touch to keep the cheese fluffy.
7. Drizzle the remaining vinaigrette over the assembled salad, focusing on the plums and cheese to highlight their flavors.
8. Garnish with additional fresh thyme leaves for a fragrant finish.
Presenting this salad immediately ensures the greens stay crisp and the goat cheese retains its creamy texture. Each forkful delivers a delightful interplay: the juicy tartness of plums cuts through the rich cheese, while the thyme-infused vinaigrette ties everything together with a herbal brightness. For a creative twist, serve it alongside grilled bread or top with toasted walnuts for added crunch.
Wild Plum Compote with Pancakes
Beneath the morning sun, a humble wild plum transforms into a jewel-toned compote, its tart-sweet essence elevating classic pancakes into a weekend-worthy feast. This simple yet sophisticated pairing captures the fleeting glory of late summer fruit, offering a burst of vibrant flavor that feels both rustic and refined. Let its deep, ruby hue and aromatic warmth become the centerpiece of your next leisurely brunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 ¼ cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the skillet)
- 1 teaspoon pure vanilla extract
- 1 pound fresh wild plums, pitted and quartered (or substitute regular plums)
- ⅓ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 cinnamon stick (or ¼ teaspoon ground cinnamon)
Instructions
- In a large bowl, whisk together the 1 ½ cups flour, 2 tablespoons sugar, baking powder, and salt until fully combined.
- In a separate medium bowl, vigorously whisk the milk, egg, 3 tablespoons melted butter, and vanilla extract until smooth and emulsified.
- Pour the wet ingredients into the dry ingredients. Gently fold the batter with a spatula until just combined; a few small lumps are fine to avoid tough pancakes.
- Heat a large non-stick skillet or griddle over medium heat and lightly coat the surface with additional butter.
- For each pancake, pour about ¼ cup of batter onto the hot skillet. Cook until the surface is covered with bubbles and the edges look set, about 2-3 minutes.
- Carefully flip each pancake with a thin spatula. Cook on the second side until golden brown and cooked through, about 1-2 minutes more. Transfer to a warm plate and repeat with remaining batter.
- While the pancakes cook, combine the plums, ⅓ cup sugar, water, lemon juice, and cinnamon stick in a medium saucepan.
- Place the saucepan over medium-high heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
- Reduce the heat to medium-low. Simmer the compote, stirring every few minutes, until the plums have broken down and the liquid has thickened to a syrupy consistency, about 15-20 minutes.
- Remove the saucepan from the heat. Discard the cinnamon stick and let the compote cool slightly for 5 minutes; it will continue to thicken as it cools.
Heirloom plums soften into a lush, spoonable jam, its glossy texture clinging perfectly to each fluffy pancake. The compote’s bright acidity cuts through the richness, creating a beautifully balanced bite. For an elegant twist, layer the warm pancakes and compote in a glass trifle dish or serve alongside a dollop of crème fraîche and a sprinkle of toasted almonds.
Wild Plum and Basil Soda
On a sweltering summer afternoon, few refreshments rival the sophisticated simplicity of a homemade Wild Plum and Basil Soda. This effervescent elixir marries the tart, jammy sweetness of ripe plums with the peppery, aromatic notes of fresh basil, creating a drink that is both invigorating and complex. It’s a celebration of seasonal produce, transformed into a sparkling beverage perfect for al fresco gatherings or a quiet moment of respite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound ripe wild plums, pitted and quartered (or substitute with Santa Rosa plums)
– 1 cup granulated sugar
– 1 cup water
– 1 cup fresh basil leaves, packed (plus extra sprigs for garnish)
– 2 tablespoons fresh lemon juice
– 4 cups chilled sparkling water or club soda
– Ice cubes, for serving
Instructions
1. In a medium saucepan, combine the pitted wild plums, granulated sugar, and 1 cup of water. Place over medium-high heat.
2. Bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar completely, about 3–4 minutes.
3. Reduce the heat to low and simmer the plum mixture for 5 minutes, until the plums have softened and released their juices, mashing them lightly with a wooden spoon to break them down.
4. Remove the saucepan from the heat and immediately stir in 1 cup of packed fresh basil leaves, pressing them into the hot syrup to infuse their flavor. Tip: Bruising the basil slightly before adding enhances its aromatic release.
5. Cover the saucepan and let the syrup steep for 10 minutes to allow the basil essence to fully permeate the liquid.
6. Strain the syrup through a fine-mesh sieve into a heatproof bowl or pitcher, pressing on the solids with the back of a spoon to extract all the liquid. Discard the plum skins and basil.
7. Stir 2 tablespoons of fresh lemon juice into the strained syrup until fully incorporated. Tip: Taste the syrup now; if it’s too tart, add a teaspoon more sugar, but avoid over-sweetening as the sparkling water will dilute it.
8. Let the syrup cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 1 hour or up to 3 days.
9. To serve, fill four tall glasses with ice cubes. Pour ¼ cup of the chilled plum-basil syrup into each glass.
10. Top each glass with 1 cup of chilled sparkling water, stirring gently to combine. Tip: Pour the sparkling water slowly down the side of the glass to preserve maximum fizz.
11. Garnish each drink with a fresh basil sprig and serve immediately.
Lusciously effervescent, this soda delights with a vibrant magenta hue and a flavor profile that balances fruity tartness with herbal freshness. The syrup’s velvety texture melds seamlessly with the crisp bubbles, offering a refreshing sip that’s neither too sweet nor too sharp. For a creative twist, serve it over crushed ice with a splash of gin for a sophisticated cocktail, or pair it with a cheese board to complement rich, creamy flavors.
Wild Plum and Walnut Muffins
Kissed by the last warmth of summer, wild plums offer a tart-sweet surprise that transforms humble muffins into an autumnal delight. Paired with the earthy crunch of walnuts, these tender morsels balance rustic charm with refined flavor, perfect for a cozy morning or an elegant afternoon treat. Their jewel-toned batter bakes into a golden crown, filling the kitchen with the comforting scent of cinnamon and brown sugar.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup granulated sugar
– ½ cup packed light brown sugar
– 2 tsp baking powder
– 1 tsp ground cinnamon
– ½ tsp salt
– 2 large eggs, at room temperature
– 1 cup buttermilk, at room temperature (or whole milk with 1 tbsp lemon juice stirred in)
– ½ cup unsalted butter, melted and cooled slightly
– 1 tsp pure vanilla extract
– 1½ cups pitted and chopped wild plums (about 8–10 plums, or substitute regular plums)
– ¾ cup chopped walnuts (toasted for deeper flavor, if desired)
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt until no lumps remain.
3. In a medium bowl, whisk the eggs until frothy, about 30 seconds, then stir in the buttermilk, melted butter, and vanilla until fully combined.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just incorporated; avoid overmixing to keep the muffins tender.
5. Gently fold in the chopped wild plums and walnuts until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
7. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. Tip: For extra moisture, store cooled muffins in an airtight container at room temperature for up to 2 days.
10. Tip: If using frozen plums, thaw and pat them dry to prevent excess liquid in the batter.
11. Tip: Toast the walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant to enhance their nutty flavor.
Yielded from the oven, these muffins boast a moist, tender crumb punctuated by juicy plum bursts and crunchy walnut bits. You might serve them warm with a dollop of honey butter or alongside a spiced chai for a comforting autumn breakfast.
Wild Plum and Honey Glazed Carrots
Meticulously balancing sweet and earthy notes, this elegant side dish transforms humble carrots into a sophisticated accompaniment. The wild plum and honey glaze caramelizes beautifully, creating a glossy finish that’s as visually stunning as it is delicious. Perfect for holiday gatherings or a weeknight upgrade, it’s a recipe that feels both special and approachable.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 pound carrots, peeled and cut into ½-inch diagonal slices (or baby carrots, trimmed)
- 2 tablespoons unsalted butter (or olive oil for a dairy-free option)
- ¼ cup wild plum jam (or any stone fruit jam)
- 2 tablespoons honey (adjust to taste for sweetness)
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- ¼ cup water
Instructions
- Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
- In a small saucepan over medium heat, melt the unsalted butter until just foaming, about 1–2 minutes.
- Add the wild plum jam, honey, apple cider vinegar, kosher salt, and black pepper to the saucepan, whisking continuously until fully combined and smooth.
- Bring the mixture to a gentle simmer, then reduce heat to low and cook for 3–4 minutes until slightly thickened, stirring occasionally to prevent burning.
- Arrange the carrot slices in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
- Pour the warm glaze evenly over the carrots, using a spoon or brush to coat each piece thoroughly.
- Add the fresh thyme sprigs and ¼ cup water to the baking sheet to create steam and prevent drying.
- Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the carrots are tender when pierced with a fork and the glaze is bubbly and caramelized.
- Remove from the oven and discard the thyme sprigs, letting the carrots rest for 2–3 minutes to allow the glaze to set slightly.
These carrots emerge with a tender-crisp bite, enveloped in a sticky-sweet glaze that boasts fruity depth from the plum and floral notes from the honey. Their glossy, jewel-like appearance makes them a standout on any plate, whether paired with roasted meats or served atop a bed of creamy polenta. Try garnishing with a sprinkle of toasted nuts or fresh herbs for an extra touch of elegance.
Wild Plum and Chocolate Truffles
Yielded from the sweet-tart essence of late-summer plums and the deep, velvety richness of dark chocolate, these truffles are a sophisticated confection that marries fruit and cocoa in a blissful bite. Encased in a delicate shell of tempered chocolate and a dusting of cocoa powder, each piece offers a luxurious, melt-in-your-mouth experience perfect for holiday gifting or an elegant dessert finale.
Serving: 24 truffles | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup wild plum purée, strained (from about 1.5 lbs fresh plums, pitted and simmered until soft)
– 12 oz high-quality dark chocolate, finely chopped (70% cocoa or higher for best results)
– 1/2 cup heavy cream
– 2 tbsp unsalted butter, at room temperature (for a smoother ganache)
– 1/4 cup Dutch-process cocoa powder, for rolling (or natural cocoa powder for a more intense flavor)
– 1 tsp pure vanilla extract (optional, to enhance the plum notes)
Instructions
1. Place the finely chopped dark chocolate in a medium heatproof bowl.
2. In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer, with small bubbles forming around the edges—do not let it boil.
3. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 1 minute to allow the chocolate to melt.
4. Gently stir the mixture with a spatula in one direction until smooth and glossy, which should take about 2 minutes; if any chocolate chunks remain, microwave in 10-second intervals, stirring between each, until fully melted.
5. Stir in the room-temperature butter and vanilla extract until fully incorporated, which helps create a silky ganache.
6. Fold in the wild plum purée until evenly combined, being careful not to overmix to avoid separating the ganache.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming.
8. Refrigerate the ganache for at least 2 hours, or until firm enough to scoop, checking by inserting a spoon—it should hold its shape without being too hard.
9. Using a small cookie scoop or teaspoon, portion the ganache into 1-inch balls, rolling quickly between your palms to form smooth spheres; if the ganache becomes too soft, chill it for 10 more minutes.
10. Roll each truffle in Dutch-process cocoa powder until fully coated, tapping off any excess for an even finish.
11. Arrange the truffles on a parchment-lined baking sheet and refrigerate for 30 minutes to set before serving.
Delightfully tender with a creamy interior, these truffles burst with the bright acidity of plums balanced by the bittersweet depth of chocolate. Serve them chilled alongside a glass of port or as a decadent topping for vanilla ice cream, where their complex flavors can truly shine.
Wild Plum and Thyme Roasted Duck
Venturing beyond the ordinary, this Wild Plum and Thyme Roasted Duck transforms a classic centerpiece into a symphony of sweet, savory, and herbal notes, perfect for a festive gathering. The deep, rich flavor of the duck melds beautifully with the tart jam and aromatic herbs, creating a dish that is as impressive to present as it is delightful to savor. Its elegant simplicity belies the complex layers of taste achieved through careful roasting and glazing.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 whole duck (5-6 lbs), patted dry
– 2 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 4 sprigs fresh thyme, plus extra for garnish
– 1 cup wild plum jam
– 2 tbsp red wine vinegar
– 1 tbsp honey
– 1/2 cup low-sodium chicken broth
Instructions
1. Preheat your oven to 375°F.
2. Using a sharp knife, score the duck skin in a crosshatch pattern, being careful not to cut into the meat, which helps render fat for crispier skin.
3. Rub the duck all over with olive oil, then season evenly with kosher salt and black pepper.
4. Place the duck, breast-side up, on a rack in a roasting pan and tuck the thyme sprigs into the cavity.
5. Roast the duck at 375°F for 60 minutes.
6. While the duck roasts, combine wild plum jam, red wine vinegar, and honey in a small saucepan over medium heat, stirring until smooth and slightly thickened, about 5 minutes.
7. After 60 minutes, brush half of the plum glaze over the duck, ensuring it coats the skin evenly.
8. Continue roasting the duck for another 20 minutes, then brush with the remaining glaze.
9. Roast for a final 10 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh and the skin is golden and crisp.
10. Transfer the duck to a cutting board, tent loosely with foil, and let it rest for 15 minutes to allow juices to redistribute.
11. While the duck rests, pour the chicken broth into the roasting pan, scraping up any browned bits, and simmer over medium heat for 3-5 minutes to create a simple pan sauce.
12. Carve the duck and serve it drizzled with the pan sauce and garnished with fresh thyme.
Duck emerges from the oven with skin that crackles audibly and meat that remains succulent and tender, infused with the subtle earthiness of thyme. The wild plum glaze caramelizes into a sticky, sweet-tart coating that balances the richness perfectly, making each bite a harmonious blend of flavors. For a creative presentation, slice the duck and arrange it over a bed of roasted root vegetables or a simple arugula salad to complement its robust character.
Summary
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This collection proves wild plums are wonderfully versatile! From sweet jams to savory sauces, there’s something here for every home cook. We hope you’ll try a recipe (or three!), leave a comment with your favorite, and share the article on Pinterest to spread the plum love. Happy cooking!
