Magic Apple Plum Cobbler

1/2 cup (115 grams or 4 ounces) unsalted butter
1 cup (130 grams) all-purpose flour
1 cup (200 grams) sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea or table salt
3/4 cup (175 ml) whole milk
2 medium apples, peeled
3 small or 2 medium plums, no need to peel (and/or peaches)
3/4 teaspoon ground cinnamon
 
Heat the oven to 350°F.  Place butter in a 2 to 3-quart baking dish or a 7×11-inch cake pan.  Place pan in oven for 5 to 7 minutes, until butter has melted.  Tilt the dish to ensure it is evenly coated with butter.
 
Whisk together the flour, 3/4 cup sugar, baking powder, and salt in a small bowl and stir in milk. Mix until smooth.  Pour batter over the butter but do not stir, even if it looks like a puddle-y buttery mess.
 
Cut apples into 8 wedges, small plums into 4 wedges and medium ones into 4 to 6.  Space fruit over batter.  Sprinkle with cinnamon and then remaining sugar
 
Bake the cobbler until it is set and golden on top, 35 to 40 minutes. Cool slightly on a rack. Serve the cobbler warm or at room temperature.

Serves 8 to 10.

From Smitten Kitchen

Plum Curd

400 grams washed fresh plums
125 grams granulated sugar
125 grams unsalted butter
2 eggs
1 egg yolk

Start by making plum pulp. Put the plums in a saucepan and cook them gently until they soften and the skins begin to shred.  Then, allow them to cool a little before using a wooden spoon to push them through a colander place over a nonreactive bowl (glass, ceramic, or high-quality stainless steel), so that the pulp is broken up and passes through but the pits are trapped.

Add the sugar, butter, and pulp to the top of a nonreactive double boiler, or use a nonreactive bowl over a pan of simmering water.  Stir frequently until the butter is melted and sugar dissolved.  Now whisk the eggs and yolk together and beat into the mixture.

Continue to cook, stirring constantly and thoroughly, until the mixture thickens - you can test this by dipping a clean metal spoon into it and watching how it coats the back (it should stick rather than running straight off).  This should take about 10 minutes of cooking time.

Remove from heat and, while it is cooling, give it the occasional whisk to encourage the heat to dissipate and stop it from setting too firmly.  When curd is completely cool, pour it into sterilized jars, cover, and refrigerate.  Curd should keep for a couple of weeks in the refrigerator.


From Minding My Peas and Cucumbers by Kay Sexton, with very minor changes


Note: Recipe can also be made with apricots, peeled apples, or peaches.  Raspberries and strawberries can also be used, but pulp needs to be sieved to remove seeds.

Plum Vanilla Crumble Bars

First, make the crumble topping, then the shortbread. While the shortbread is baking, make the plum filling. Assemble and bake together.

Crumble topping:

1/2 cup dark or light brown sugar

1/2 cup flour

1/4 cup oatmeal

1/2 teaspoon sea salt

4 tablespoons (1/2 stick) cold butter

Mix dry ingredients in a medium bowl.  Cut butter into cubes then, using a pastry cutter, cut into dry mixture until pea-sized mixture is formed (should be crumbly-looking).  Place in fridge until ready to use.

Shortbread crust:

1 3/4 cups flour

1/4 teaspoon salt

1 1/2 sticks of butter (3/4 cup)

1/4 cup sugar

1/4 cup confectioners sugar

1 teaspoon vanilla

Heat oven to 325° F.

Combine flour and salt in a small bowl; set aside.

Cream butter and both sugars together. Add vanilla and mix, then slowly incorporate flour mixture until combined.

Press into a greased 8 x 8 baking dish (lining the pan with parchment paper can make it easier to remove bars).  Press shortbread dough into the pan, spreading evenly.

Bake for 15 minutes.

Plum filling: 

5-6 cups plums, pitted and sliced (or cherries, blueberries, etc)

1 cup water

1 1/2 cups sugar

1 teaspoon vanilla paste or vanilla extract

Add plums and water to wide pan and heat through, then add sugar and vanilla paste,  Cook over medium heat until fruit begins to break down, about 30 minutes.

Let mixture cool a bit, then transfer to food processor and give it a whirl.  Put the mixture back in the pan and continue to cook until a thick paste forms, making sure to stir constantly; it will burn if you don't stir!

When you can scrape your spoon through the mixture and you see a trail, you’re almost done. This should take about 15 minutes. (Make sure you really cook this down enough. If you don’t, the filling will be too runny and not hold the bar shape. You have to get all the water out of the fruit.) Once you see a thick paste form, remove from heat; spread over shortbread and sprinkle crumble topping onto the fruit filling layer.

Bake at 325° F for 20 to 30 minutes, or until the topping begins to brown.  Remove from oven and let cool. Cut into bars to serve. Store in fridge to keep filling firm.

From HouseofBrinson.com, with minor changes

Plum Caramel Sauce

3/4 pound tart, flavorful plums
1/2 cup plus 2 tablespoons water
1/2 cup sugar

Wash the plums, cut them in half, and pit them.  Slice into a non-corroding saucepan, add 1/4 cup of the water, and cook slowly, stirring occasionally, until they are very tender, about 15 to 20 minutes.  Puree very fine in a blender and set aside.

Put the sugar in a heavy saucepan with the 2 tablespoons water.  As soon as the sugar is moistened, cook over high heat, watching carefully and swirling the pan occasionally until the sugar is light golden brown.  Remove from the heat and carefully pour another 1/4 cup water into the caramel, being very careful that it doesn't spatter you.  Cook over medium heat, stirring constantly, until the caramel has dissolved.  Add to it the reserved plum puree and cook briefly to blend them.  Strain through a very fine strainer and cool,  Serve either chilled or at room temperature.

Makes about 7/8 cup sauce.


From Chez Panisse Desserts by Lindsey Remolif Shere