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plum fool !
Whip cream and combine it with some good custard 9 about 50/50 and then strir in some plum compote

Plum jam for sure!  Yummy on fresh baked bread.

How about Beignets

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or Beuuuurrrrrrre

4 kg     plums, very ripe
½ l     water or red wine
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
50 ml rum
   
Wash the plums, remove pits and quarter them.

In a large sauce pan (7-8 litres) add all ingredients and bring to a boil until the plums start falling apart. Now turn the temperature to low and simmer for 5-7 hours, stirring repeatedly. Do not cover the pot.

When plums are done, you may add the rum; fill the butter in clean, hot glass jelly jars and seal. The plum butter will last at least for 9 months in a dry, cool place; does not have to be refrigerated until opened.

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or.........Beef and Plum Casserole

750 g  beef, cubed
180 ml plum jam
240 ml tomato sauce
240 ml Worcestershire sauce
      flour


Preheat oven to 125°C.

Coat the beef cubes in the flour and place in an ungreased casserole dish.

Combine plum jam, tomato sauce and Worcestershire sauce in a bowl and mix well. Cover the beef with the sauce.

Bake for 1 hour.

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Last edited by kye in france (Thu 05 Nov 09 9:52am)

Poached chilli plums

Ingredients
3/4 cup (175g) caster sugar
1 large red chilli
3 small red chillies
1 lemon grass stalk, trimmed, bruised
8 plums, halved, stone removed
vanilla ice cream, to serve
Method
Place the sugar, chillies, lemon grass and 3/4 cup (185ml) water in a saucepan. Stir over a medium heat until the sugar dissolves. Increase the heat to high and bring to the boil. Boil for 10 minutes or until thickens slightly.
Add plums and gently simmer for 2 minutes or until tender. Set aside to cool. Serve with ice cream.

Plums in lime syrup
Ingredients
2 cups water
1 cup caster sugar
2 limes, skin peeled in strips, white pith removed
1/3 cup mint leaves
12 plums, halved, stones removed
Method
Place water, sugar, rind and mint into a saucepan. Stir over low heat until sugar dissolves. Bring to a simmer.
Add plums to saucepan. Place a circle of non-stick baking paper onto surface of plums. Cook for 6 minutes, or until just tender.
Use a slotted spoon to transfer plums to serving bowls. Strain syrup. Pour the syrup over plums. Allow to cool to room temperature. Serve.

Glazed vanilla plums
Ingredients
1/4 cup flaked almonds
2 tablespoons brown sugar
6 blood plums, halved, stone removed
1/2 teaspoon vanilla extract
1/2 cup low-fat vanilla yoghurt
Method
Heat a non-stick frying pan over medium heat. Add almonds and cook, stirring often, for 2 to 3 minutes or until light golden. Transfer to a plate and set aside.
Reduce heat to low. Add sugar and 1/4 cup cold water to frying pan. Cook, stirring, for 2 minutes or until sugar is dissolved. Bring to a simmer. Cook for 2 to 3 minutes or until sauce reduces and is syrupy. Add plums. Cook, carefully turning plums occasionally, for 3 minutes or until plums are heated through and glazed. Stir in vanilla.
Spoon plums and syrup into bowls. Sprinkle with almonds. Serve warm or cold with yoghurt.