With a layer of sweet ripe plums sandwiched between the cake and crumb topping, this dessert is the perfect thing for summer brunch.
Author: Marian Burros
Author: Kemp Minifie
Author: Mary Jo Thoresen
Author: Susan Spungen
Author: Floyd Cardoz
The joy of this simple plum dessert is that it is even better at room temperature. Think of it as a thick fruit pancake cooked effortlessly in the oven.
Author: Steven Satterfield
Author: Katherine Sacks
Author: Shula Udoff
Author: Dave Lieberman
Author: Ruth Cousineau
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
Author: Susan Haskell
Author: Bon Appétit Test Kitchen
A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
Author: Andy Baraghani
Raisins, walnuts, and plums simmer together in a fruity blue conserve that'd be great with roast meats or on sandwiches.
Author: Stanley Tucci
If plums aren't available, pears are an easy alternative. And with calories this low, go ahead-indulge in seconds!
Author: Peter Hoffman
Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They're on the smaller side, hold up well, and...
Author: Carla Lalli Music
Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.
Author: Katherine Sacks
Author: Seamus Mullen
Author: Jill Silverman Hough
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Use any stone fruit that looks good to you, or combine two or three types as long as the total weight is 2 lb. For example, try baking with a mix of plums, or combine peaches and nectarines, or try apricots...
Author: Carla Lalli Music
Author: Carolyn Beth Weil
Author: Zoe Singer
Author: Chris Schlesinger
Brandy, cinnamon, and lemon zest combine to give this plum tart unbelievable aroma and wonderful flavor.
Author: Joan Nathan