Every year we return to these luscious little plums, waiting eagerly for them to be back in season for their all-too-brief time. But if you find these at the market, and bite into one, you might be disappointed. No — these plums aren't really any better for eating out of hand. They're for baking — and how good they are!
Prune plums are known as quetsche in France and other parts of Europe. I saw them at markets in Paris, Lyon, and Switzerland a couple weeks ago when I was there. They also go by the name of Italian prune plums, or Empress plums, or simply prune plums. They are small and shaped like eggs, and their flesh is usually yellow.
The thing about these plums, though, is that when they are baked they turn all jammy and gooey — a delicious texture, and much more suited to baking than eating plums. They also are wonderful for steeping in liquor or vinegar. They are in season (at least here in the Midwest) from about September to October.
Do you look for prune plums this time of year? What do you do with them? Here are a few suggestions from our archives:
• Prune Plum Crostata
• End of Summer Prune Plum Pie
• Plum Crumble
• In Season: Italian Prune Plums
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I am really excited for plum season too. I have never booked with them before, but want to try this brandied plums recipe. I'll make them now to serve at Christmas: http://www.nytimes.com/2010/09/22/dining/22appe.html
These are delicious! Just happened to make a rustic tart with these last night by tossing some with brown sugar, lemon zest, lemon juice, and nutmeg and throwing them in a pre-made pie crust brushed with egg wash and sprinkled with sugar. Took all of 10 minutes and was great!
I really don't care for raw plums, but BAKED! Or stewed, or jammed, or whatever--cooked. These are the best, hands down.
Sadly they are finished in my area, but I at least made some plum cardamon jam. Fine Cooking has a plum cobbler with these that is fantastic:
http://www.finecooking.com/recipes/italian-plum-cobbler.aspx
Dumb question: do they have big pits in them?
There is a flat cake in my family made with these, topped with meringue. Divine!
Irrelevant, but I'm so jealous of those fresh walnuts next to the plums! I've seen walnut trees in New York before, but never see them at farmer's markets.
krk - yes, they have big pits, but tend to be easily removed when cut in half.
Our little old tree that has supplied a full freezer load the last few years, yielded two fruits this year. The tree required severe pruning late in the season, and it was a terrible year for stone fruit around here. The freezer is empty, but I can't see buying these!
One of my favorite recipes is the plum tart in the big yellow Gourmet Cookbook. It takes a lot of plums which is great when you grow your own.
I can't believe you consider these plums as not-so-good for eating raw! Here in Spain we consider them as some of the best for that purpose. Maybe they taste different over here? I know that for example pumpkins here have nothing to do with their american counterparts, we just bake them and many people find them too sweet to eat plain! I think some fruits grow sweeter this side of the Atlantic, or at least in this country :D
these are damsons, right? Here in Switzerland where they are called Zwetschge, they are readily eaten (and enjoyed) uncooked.
Try this recipe. It's super!
http://www.nigelslater.com/recipes_view.asp?nRecipe_ID={4C4106BE-C122-4DA0-8E84-48D6D92CF61C}&nRecipeCat_ID={60B85C5F-A0D8-4982-9C6C-6D5B7781B6CE}&sSrc=
we had one in our backyard. we eat it raw and its really good. better than a regular plum imo. Maybe because it was from the backyard, it had a nice fragrant taste.