Plum Fritters Recipes

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PLUM FRITTERS



Plum Fritters image

A few tips to get you on your way: chilling the batter before frying helps hold the batter together as it drops into the oil and makes the fritter cook more evenly. Lots of recipes have you pour three inches of cooking fat into a large deep fryer, which is nothing but a big waste. Use a narrow saucepan and less than two inches of cooking fat. Sure, a few will stick to the bottom, and sure, you'll have to do them in batches, but you'll get over it.

Provided by Amanda Hesser

Categories     dessert

Time 1h

Yield Makes 12 fritters

Number Of Ingredients 8

1 cup flour
1/2 teaspoon kosher salt
1/2 cup plus 1 tablespoon sugar
3 eggs, separated
2 1/2 tablespoons plum brandy (or other eau de vie)
1 teaspoon cinnamon
Canola oil or shortening, for frying
6 small ripe plums, pitted and halved

Steps:

  • In a bowl, mix together the flour, salt and 1 tablespoon sugar. Make a well in the center and add 3 egg yolks and 1/2 cup ice water. Gradually blend the liquid into the flour mixture until almost smooth. Stir in the plum brandy. Chill for 30 minutes.
  • Meanwhile, in a wide, shallow bowl, combine the cinnamon with the remaining 1/2 cup sugar. Whip the egg whites to soft peaks.
  • Fold the whipped egg whites into the batter. In a heavy saucepan, heat 2 inches of oil over medium-high heat; it's hot enough when it quickly browns a small drop of batter. Coat the plum halves in the batter, then fry in the oil until puffed and golden, turning once. Use a splatter guard to prevent the juices from splattering. Using a slotted spoon, transfer the fritters to the bowl of cinnamon sugar. Roll them in the sugar, then set on a plate lined with paper towels. Eat warm or at room temperature.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 10 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 12 grams, TransFat 0 grams

BRANDIED PLUMS



Brandied Plums image

Provided by Matt Lee And Ted Lee

Categories     dessert

Time 1h

Yield 2 quarts

Number Of Ingredients 5

3 pounds large purple plums (about 12)
1-inch-long piece of cinnamon stick
2 cups sugar
1/4 teaspoon salt
2 cups brandy

Steps:

  • Boil a stockpot of water as deep as the shoulder of a 2-quart jar with hinged lid.
  • Wash and stem plums. Prick several holes around stem ends. Pack plums in jar. Quarter and pit plums that don't fit in jar and re-pack, placing quartered pieces in gaps that form between whole plums. Add cinnamon stick.
  • In a 2-quart saucepan or skillet, bring sugar, salt and 1 cup water to a boil, then turn to low and simmer 10 minutes, stirring occasionally. Let cool for 10 minutes, stir in brandy. Immediately pour the liquid into jar up to 1/2-inch from the rim.
  • Partly close jar, to leave gap for steam to escape, and place in pot of boiling water for 10 minutes. Carefully remove jar with jar lifter or 2 tongs and close the lid tightly. Cool to room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 25 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 27 milligrams, Sugar 24 grams

PLUM TART



Plum Tart image

This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums. Use the same formula for peaches, apricots and figs when those fruits are in season. The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly. If you don't, the fruit will collapse in the shell as it bakes, and it will lose a lot of liquid, which could make the pastry shell soggy. Another way to prevent the shell from becoming soggy is to line it with crumbs of one kind or another - they can be cookie crumbs or breadcrumbs, crumble topping or streusel, that will absorb the juice from the fruit.

Provided by Martha Rose Shulman

Categories     pies and tarts, dessert

Time 1h

Yield 1 9-inch tart (8 servings)

Number Of Ingredients 6

1 9-inch sweet pastry tart shell, fully baked (see recipe)
2 pounds/900 grams plums, pitted and cut in half if small Italian plums, cut into quarters if larger
1 cup/120 grams crumbled vanilla cookies, bread crumbs or crumble topping
3 tablespoons/45 grams sugar
1/2 teaspoon/1 gram cinnamon
1/4 to 1/2 cup apricot jam (optional)

Steps:

  • Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
  • Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
  • Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack.
  • Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 153 milligrams, Sugar 17 grams

AIR FRYER BLUEBERRY CRISP



Air Fryer Blueberry Crisp image

No need to heat up the whole kitchen just to make dessert. Your air fryer will have this crisp ready in no time! This makes two servings, perfect for smaller air fryers, but feel free to double the recipe.

Provided by France C

Time 25m

Yield 2

Number Of Ingredients 10

1 cup frozen blueberries
2 teaspoons all-purpose flour
1 teaspoon lemon juice
1 pinch salt
Topping:
3 tablespoons quick-cooking oats
1 ½ tablespoons all-purpose flour
1 ½ tablespoons brown sugar
½ teaspoon ground cinnamon
1 ½ tablespoons salted butter, softened

Steps:

  • Preheat an air fryer to 360 degrees F (180 degrees C).
  • Combine blueberries, flour, lemon juice, and salt in a small bowl. Toss to coat, then divide the mixture between two 1-cup ramekins.
  • Combine oats, flour, brown sugar, and cinnamon for the topping in a small bowl. Mix in softened butter using a fork until mixture is crumbly. Sprinkle over the blueberries.
  • Place the ramekins in the air fryer basket and cook until the blueberries are warmed throughout and topping is golden brown, 12 to 14 minutes.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 31.8 g, Cholesterol 22.9 mg, Fat 9.7 g, Fiber 3.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 143.2 mg, Sugar 16.6 g

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