Oooh, me plums!

mrbadexample

:think: This is more difficult than I expected. I really like the sound of the duck, but I'd have to buy everything, and that's too much hassle. The sorbet sounds a possibility, but I've already got some lemon sorbet in the freezer, so am looking for something different. It's the wrong time of year for Christmas cake.

I'm leaning towards the upside down cake. (That'll get me on the right side of the new mod. :whistle: )

[strike]Pen, how do I make it please?[/strike]

Edit coz I've changed me mind!

mrbadexample

Spendless wrote: »

The title of this thread is making me giggle. My 8yo son described his 'boy bits' as his chestnuts today.:rolleyes:

anyway ..................

a google search fetched up this recipe for sausages with plums

http://www.mollystevenscooks.com/recipes.php#recipe_3

Thank you, but I think this calls for fresh plums, like Stephen's bacon & plum recipe. Not sure if mine are suitable?

oliveoyl

My suggestion would be to add them to something that needs extra sweetness... how about a rhubarb and plum crumble. Looking at your photo, there seems to be an awful lot of syrup... could you keep some a bit longer and use it with gooseberries when they're in season?

Spendless

mrbadexample wrote: »

Thank you, but I think this calls for fresh plums, like Stephen's bacon & plum recipe. Not sure if mine are suitable?

I hoped someone else would be able to tell us. I wondered if the wine would make a difference. Found another discussion here

http://www.chowhound.com/topics/429896

mrbadexample

oliveoyl wrote: »

My suggestion would be to add them to something that needs extra sweetness... how about a rhubarb and plum crumble. Looking at your photo, there seems to be an awful lot of syrup... could you keep some a bit longer and use it with gooseberries when they're in season?

I did grow some rhubarb earlier this year. I was forcing it along nicely, until the neighbours fence blew over and flattened it, so I had to pick what I could. I froze it. The fridge died just over a week ago, and I had to chuck the contents, so I lost my first ever rhubarb! :mad:

I can cut some more, but it'll be a bit stringier than the stuff I forced. I also have 2 young gooseberry bushes that are growing like billy-o, but the plums need eating before they'll be ready.

I think rhubarb and plum crumble will be perfect. They're so sweet I need something like rhubarb with them to take the edge off.

Ok, where do I start?
(sorry Pen, this idea's best because I have my own home-grown rhubarb!)

Spendless

I found this savoury recipe for chicken and apricots in syrup, maybe you could adapt it for your plums.http://www.elise.com/recipes/archives/005187apricots.php

Unless you've changed your mind whilst I've been [STRIKE]putting off the housework[/STRIKE] searching for you and are now going to do a sweet dish instead.;)

Dare I ask what made you buy them?

mrbadexample

Ok, I can make crumble topping - I'll just leave the sticky toffee cheese out (I haven't got any ). All I need to know is how to make the fruit bit - how much rhubarb do I need? Shall I weigh my plums and tell you how much I'm packing? :whistle:

oliveoyl

It depends on how sweet you want it. How much rhubarb have you got?

Leave your plums where they are for the moment.

mrbadexample

Spendless wrote: »

I found this savoury recipe for chicken and apricots in syrup, maybe you could adapt it for your plums.http://www.elise.com/recipes/archives/005187apricots.php

Unless you've changed your mind whilst I've been [strike]putting off the housework[/strike] searching for you and are now going to do a sweet dish instead.;)

Your efforts are appreciated, but I'm going for the crumble. :T

Spendless wrote: »

Dare I ask what made you buy them?

Actually, they were a gift. They gave us some of the specialities of the Lorraine region. The local pâté didn't last long. Nor did the Mirabelle eau de vie. I just didn't know what to do with the Mirabelle plums.

mrbadexample

oliveoyl wrote: »

It depends on how sweet you want it. How much rhubarb have you got?

Leave your plums where they are for the moment.

This much: