VANILLA ROASTED BLACK PLUMS WITH TOASTED LEMON CAKE AND GINGER ICE CREAM
Steps:
- Preheat oven to 325 degrees F.
- Split plums and remove seeds. Place skin side up in a baking dish. Split vanilla bean in half and scrape out seeds, mix with sugar until distributed throughout. Pour evenly over plums and add vanilla pod. Bake until plums are very soft. This may take 1 hour, depending on the variety of the plum. Check every 15 minutes.
- Remove the fruit and reduce the liquid in a saucepan until it is a syrup-y consistency. The fruit and sauce may be prepared the day before serving.
- Lemon Pound Cake: Cream butter and 4 cups sugar until light and fluffy. Scrape the bowl and add egg yolks, scraping between additions. Add lemon juice and zest, scraping again. Add sifted dry ingredients, alternating with buttermilk. Whip egg whites with 4 ounces sugar until soft peak, and fold into batter. Scoop into prepared pans and bake until an inserted skewer shows no remaining batter on the skewer.
- Do not open oven for the first 20 minutes or cakes may collapse. Cool slightly in pans, then turn over onto parchment paper to fully cool. May be frozen after completely cool, wrapped well in plastic wrap.
- Assembly: Cut cake into slices. Warm plums and sauce. Place cake on serving plate, arrange 3 plum halves, and some of the sauce. Just before serving, add a scoop of ginger ice cream (or your favorite).
VANILLA PLUM ICE
Steps:
- Split the vanilla bean lengthwise, scrape out the seeds and place the bean and seeds in a small saucepan. Add the sugar, white wine and 1/4 cup water and bring to a boil, stirring constantly until the sugar dissolves. Steep over low heat for 5 minutes. Cool completely; remove vanilla bean.
- Using a blender, purée the plums, the cooled syrup and a dash of salt. Strain through a fine-mesh sieve set over a baking dish, then freeze the mixture. Scrape with a fork until light and fluffy. Serve in small bowls, garnished with mint.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 258 milligrams, Sugar 20 grams
BALSAMIC GLAZED GRILLED PLUMS WITH VANILLA ICE CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 11m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
- While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
- Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
- Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.
PLUM ICE CREAM
If you are lucky enough to have a plum tree this ice cream is a delicious way to use them. Refrigeration and freezing time (8 hours) not included in prep/cooking time. Processing time is included in cooking time. Recipe source: Bon Appetit (July 1985)
Provided by ellie_
Categories Frozen Desserts
Time 1h
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a saucepan over low heat combine water and 2 tablespoons sugar, swirling occasionally until sugar dissolves. Increase heat and bring to a boil. Adjust heat so liquid barely shimmers.
- Add plums to pan and cook for 3-5 minutes (or until tender). Cool completely.
- In a saucepan bring cream, milk and vanilla beans to a simmer. Remove from heat and let stand 10 minutes.
- Scrape seeds from vanilla beans into the cream mixture, discarding pods. Return mixture to a boil. Remove from heat.
- Beat egg yolks and 2/3 cup sugar until pale yellow and then beat in hot milk mixture. Return all to saucepan and cook stirring over medium low heat until mixture thickens (6-8 minutes). DO NOT BOIL. Strain mixture into a bowl. Cool completely in a refrigerator (at least 4 hours), stirring occasionally.
- Pit cooled plums but do not peel. Puree plums with liquid in a food processor or blender until smooth. Fold plum mixture into custard.
- Process in an ice cream maker according to manufacturer's directions.
- Freeze in a covered container for several hours.
Nutrition Facts : Calories 1892.5, Fat 113.9, SaturatedFat 66.3, Cholesterol 1115.4, Sodium 241.8, Carbohydrate 204.7, Fiber 3.2, Sugar 181.6, Protein 24.2
VANILLA ICE CREAM WITH AMARETTI AND PLUM SAUCE
Categories Rum Fruit Dessert Quick & Easy Plum Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a small metal bowl stir together the ice cream and the amaretti until the mixture is combined well and freeze the mixture, its surface covered with plastic wrap, for 30 minutes. In a small saucepan combine the plums, the sugar to taste, and the lemon juice and simmer the mixture, covered, for 10 minutes, or until the plums are very tender. Force the mixture through a sieve or the medium disk of a food mill set over a bowl, discarding the skins, let the sauce cool, and stir in the rum. Divide the ice-cream mixture between 2 bowls and pour the sauce over it.
VANILLA ICE CREAM WITH PLUM COMPOTE
Even plums that are less than perfect taste fabulous when they're stewed into a compote. Adrizzle of honey over the ice cream hardens like hot fudge, becoming wonderfully chewy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Bring sugar and 1/2 cup water to a boil in a medium saucepan. Meanwhile, pit each plum, and cut it into 8 to 12 chunks.
- When sugar mixture boils, add plums, and return to a boil. Cook 2 minutes. Cover; reduce heat, and simmer until plums begin to break down, about 7 minutes. Remove lid; simmer until mixture is saucy, about 10 minutes more.
- Transfer plums to a large bowl using a slotted spoon (so excess syrup can drip back into pan). Cook syrup over high heat until it is very bubbly and has the consistency of warm jelly, about 10 minutes. Pour syrup over plums, and let cool slightly.
- Divide compote among six dessert bowls. Top each serving with a large scoop of ice cream. Drizzle with honey, and sprinkle with thyme leaves or sprigs.
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