Lots of our customers always look forward to the plum season each autumn, which has been happening for several weeks now. In their prime, at this late stage, are the cooking plums – perfect timing with the arrival of the cooler weather!
We’re pleased to have a wonderful crop of Marjorie plums available in the Farm Shop, an easy to grow variety which lends itself perfectly for cooking in the pan.
We asked Wayne, our Head Chef, for a delicious plum recipe and he didn’t disappoint, see below for instructions for our Plum and Frangipane Tart!
Plum and Frangipane Tart
150g butter or margarine
150g caster sugar
150g self-raising flour
2 tsp almond essence
sweet pastry case (bought or pre-cooked)
- Cream together the butter and sugar, sift in the flour and fold in
- Add the eggs and the almond essence, mix well
- Halve the plums, remove the stone
- Spread a layer of jam into the pastry case
- Cover in the frangipane mixture
- Arrange the plum halves, cut-side up in the pastry case
- Sprinkle over the demerera sugar
- Cook in a medium oven (180C, Gas Mark 4) for 30-40 minutes, until frangipane is golden
Sarah’s Tip for cooking plums
Poached plums are easy and delicious. In a pan, heat 1/2 pint of water, 8oz caster sugar and the juice and zest of half a lemon. Bring to the boil and then reduce to a simmer. Add 1/2 a vanilla pod, split lengthwise, seeds removed (or a few drops of vanilla essence if you don’t have a pod). Simmer for 5 minutes. Meanwhile, half some plums (about a dozen), remove the stones, then place them into the pan, cut side down. Simmer for 5 minutes, then turn them over and simmer for another 5. Remove the plums to a bowl to let them cool enough to eat, allow the syrup to cool too. Serve the pears with a little syrup, and your choice of accompaniment – we love them with vanilla ice-cream.