Mmm, can you smell that? It’s the sweet, tangy aroma of wild plums ripening in every season, ready to transform your cooking from ordinary to extraordinary. Whether you’re whipping up a quick weeknight dessert or seeking the perfect seasonal preserve, our roundup of 18 delicious wild plum recipes has something to tantalize your taste buds. Dive in and discover how these versatile fruits can brighten your table all year round!
Wild Plum Jam
Yesterday, I stumbled upon the most vibrant wild plums at my local farmers’ market, and I knew immediately they were destined to become jam. There’s something magical about transforming simple, seasonal fruits into a spread that captures the essence of summer.
Ingredients
- For the jam:
- 4 cups wild plums, pitted and chopped
- 2 cups granulated sugar
- 1 tbsp lemon juice
- 1/2 tsp butter (to reduce foaming)
Instructions
- Wash the wild plums thoroughly under cold running water to remove any dirt or debris.
- Pit and chop the plums into small pieces, ensuring you have exactly 4 cups for the recipe.
- In a large pot, combine the chopped plums, granulated sugar, and lemon juice. Stir well to mix.
- Let the mixture sit for about 30 minutes to allow the sugar to dissolve and the plums to release their juices.
- After 30 minutes, place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
- Once boiling, add the butter to reduce foaming and continue to cook, stirring frequently, until the jam reaches 220°F on a candy thermometer, about 20-25 minutes.
- To test if the jam is ready, place a small amount on a chilled plate. If it wrinkles when pushed with your finger, it’s done.
- Remove the pot from the heat and skim off any foam from the surface with a spoon.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace, and seal according to canning guidelines.
Oh, the joy of spreading this wild plum jam on warm toast! Its rich, tangy flavor and slightly chunky texture make it a standout. Try swirling it into yogurt or pairing it with sharp cheeses for an unexpected treat.
Wild Plum Chutney
Nothing beats the joy of stumbling upon wild plums during a late summer hike, their tartness begging to be transformed into something magical. I remember my grandma turning these little gems into a chutney that would make even the simplest meal feel like a feast. Today, I’m sharing my take on her Wild Plum Chutney, a perfect blend of sweet, spicy, and tangy that’s incredibly versatile.
Ingredients
- For the chutney:
- 2 cups wild plums, pitted and chopped
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1 small onion, finely chopped
- 1 tbsp ginger, grated
- 1 tsp mustard seeds
- 1/2 tsp red chili flakes
- 1/4 tsp ground cinnamon
Instructions
- In a medium saucepan, combine the wild plums, sugar, and apple cider vinegar over medium heat. Stir until the sugar dissolves, about 5 minutes.
- Add the finely chopped onion, grated ginger, mustard seeds, red chili flakes, and ground cinnamon to the saucepan. Stir to combine.
- Reduce the heat to low and simmer the mixture, stirring occasionally, until it thickens to a jam-like consistency, about 45 minutes. Tip: To test if the chutney is ready, draw a line with a spoon on the bottom of the pan; if the line holds for a second before filling in, it’s done.
- Remove the saucepan from the heat and let the chutney cool to room temperature. Tip: The chutney will thicken further as it cools, so don’t worry if it seems a bit runny at this stage.
- Transfer the cooled chutney to a clean jar and refrigerate. Tip: For the best flavor, let the chutney sit in the fridge for at least 24 hours before serving.
Unbelievably versatile, this Wild Plum Chutney pairs beautifully with cheese boards, grilled meats, or even as a bold sandwich spread. Its vibrant color and complex flavor profile make it a standout addition to any meal, and I love how it captures the essence of summer in every bite.
Wild Plum Pie
Nothing beats the joy of baking with fruits picked right from your backyard, and that’s exactly what I did with these wild plums. Their tartness balanced with a hint of sweetness makes this Wild Plum Pie a summer favorite in my household.
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, chilled and diced
- 6-8 tbsp ice water
- For the filling:
- 4 cups wild plums, pitted and halved
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
- In a large bowl, mix flour and salt for the crust. Add butter and blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
- Roll out one disk on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
- In another bowl, toss plums with sugar, cornstarch, lemon juice, and cinnamon until well coated. Tip: Let the filling sit for 10 minutes to draw out the juices.
- Pour the filling into the crust. Roll out the second disk and place over the filling. Seal and crimp the edges. Cut slits on top for ventilation.
- Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any spills.
Serve this pie warm with a scoop of vanilla ice cream for a delightful contrast. The crust is buttery and crisp, while the filling is a perfect balance of sweet and tart, making every bite a little piece of heaven.
Wild Plum Cobbler
After a recent trip to the farmers’ market, I found myself with an abundance of wild plums, their vibrant hues begging to be turned into something sweet. That’s when I decided to whip up this Wild Plum Cobbler, a dish that perfectly balances the tartness of the plums with a sweet, buttery topping. It’s become my go-to dessert for summer gatherings, and I’m excited to share the recipe with you.
Ingredients
- For the filling:
- 4 cups wild plums, pitted and halved
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- For the topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- In a large bowl, combine the wild plums, 1/2 cup sugar, lemon juice, and vanilla extract. Toss gently to coat the plums evenly.
- Transfer the plum mixture to the prepared baking dish, spreading it out into an even layer.
- In another bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt for the topping.
- Stir in the melted butter and milk into the dry ingredients until just combined. The batter will be thick.
- Drop spoonfuls of the topping over the plums, covering as much of the surface as possible.
- Bake for 35-40 minutes, or until the topping is golden brown and the plums are bubbling around the edges.
- Let the cobbler cool for at least 10 minutes before serving to allow the filling to set slightly.
Fresh out of the oven, this cobbler boasts a crispy, golden topping that gives way to a juicy, tart plum filling beneath. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.
Wild Plum Sauce for Duck
Perfectly pairing with the rich, gamey flavor of duck, this wild plum sauce brings a sweet and tangy balance that’s simply irresistible. I remember the first time I tried it at a friend’s dinner party; the complexity of flavors had me asking for the recipe before dessert was even served.
Ingredients
- For the sauce:
- 2 cups wild plums, pitted and halved
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tbsp apple cider vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
Instructions
- In a medium saucepan, combine the wild plums, sugar, and water. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Reduce the heat to low and simmer for 20 minutes, or until the plums are soft and the mixture has thickened slightly. Stir occasionally to prevent sticking.
- Remove the saucepan from the heat and stir in the apple cider vinegar, cinnamon, and cloves. Let the mixture cool for 5 minutes.
- Transfer the mixture to a blender and puree until smooth. For a smoother sauce, strain through a fine-mesh sieve to remove any remaining plum skins.
- Return the sauce to the saucepan and simmer over low heat for an additional 10 minutes, or until it reaches your desired consistency. Remember, the sauce will thicken further as it cools.
Silky and vibrant, this wild plum sauce clings beautifully to duck, offering a glossy finish that’s as visually appealing as it is delicious. Try drizzling it over roasted vegetables or as a unique glaze for grilled pork to explore its versatility beyond the duck.
Wild Plum and Apple Crumble
Kicking off the summer with a dessert that screams seasonal goodness, I stumbled upon this Wild Plum and Apple Crumble recipe during a weekend farmers’ market haul. There’s something about the tartness of wild plums paired with the sweetness of apples that just feels right for June.
Ingredients
- For the fruit filling:
- 2 cups wild plums, pitted and quartered
- 2 cups apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- For the crumble topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, chilled and diced
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish lightly with butter.
- In a large bowl, combine the wild plums, apples, granulated sugar, lemon juice, and cinnamon. Toss gently to coat the fruit evenly. Tip: Letting the fruit sit for 10 minutes helps the flavors meld.
- Transfer the fruit mixture to the prepared baking dish, spreading it out evenly.
- In another bowl, mix the flour, oats, brown sugar, and salt for the crumble topping. Add the diced butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier topping.
- Sprinkle the crumble topping evenly over the fruit mixture in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. Tip: Place a baking sheet underneath to catch any drips.
Best served warm, this crumble offers a delightful contrast between the juicy, tangy fruit and the crisp, buttery topping. For an extra indulgence, a scoop of vanilla ice cream on top melts into the crumble beautifully.
Wild Plum Sorbet
This summer, I stumbled upon a bounty of wild plums during a hike, and it sparked the idea for this refreshing sorbet. Trust me, the effort to forage or find these little gems is worth it for the unique flavor they bring to this simple yet stunning dessert.
Ingredients
- For the sorbet base:
- 2 cups wild plum puree (about 1.5 pounds of plums, pitted)
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice
Instructions
- Wash the wild plums thoroughly under cold water, then pit them carefully to avoid losing too much flesh.
- In a blender, puree the pitted plums until smooth. Strain through a fine-mesh sieve to remove any skins or pulp, yielding about 2 cups of puree.
- In a small saucepan, combine the sugar and water. Heat over medium heat, stirring constantly, until the sugar completely dissolves, about 3 minutes. Let the syrup cool to room temperature.
- Mix the plum puree, cooled sugar syrup, and lemon juice in a large bowl. Taste and adjust sweetness if necessary, but remember the flavor will intensify once frozen.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer the sorbet to a freezer-safe container, cover with parchment paper pressed directly on the surface to prevent ice crystals, and freeze for at least 4 hours or until firm.
Once churned and frozen, this wild plum sorbet boasts a vibrant hue and a tart, sweet flavor that’s irresistibly refreshing. Serve it in hollowed-out plum halves for a playful presentation or alongside a slice of pound cake for a delightful contrast.
Wild Plum and Almond Tart
Last summer, I stumbled upon a wild plum tree during a hike, and the tart, juicy fruits inspired me to create this Wild Plum and Almond Tart. It’s a perfect blend of sweet and tart, with a crunchy almond crust that’ll have you coming back for seconds.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tbsp ice water
- For the filling:
- 2 cups wild plums, pitted and halved
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1/4 tsp almond extract
- For the topping:
- 1/4 cup sliced almonds
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 375°F (190°C).
- In a food processor, combine 1 1/2 cups all-purpose flour, 1/2 cup ground almonds, and 1/4 cup granulated sugar. Pulse to mix.
- Add 1/2 cup diced unsalted butter and pulse until the mixture resembles coarse crumbs.
- Whisk together 1 large egg yolk and 2 tbsp ice water, then add to the flour mixture. Pulse until the dough starts to come together.
- Turn the dough onto a floured surface, knead lightly, then press into a 9-inch tart pan. Chill for 30 minutes.
- Meanwhile, toss 2 cups wild plums with 1/2 cup granulated sugar, 1 tbsp cornstarch, and 1/4 tsp almond extract in a bowl.
- Arrange the plum mixture over the chilled crust, then sprinkle with 1/4 cup sliced almonds and 1 tbsp granulated sugar.
- Bake for 35-40 minutes, until the crust is golden and the plums are bubbling.
- Cool on a wire rack before serving.
Serve this tart warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures. The almond crust adds a nutty depth that complements the bright, tangy plums beautifully.
Wild Plum Compote
Yesterday, as I wandered through the farmers’ market, the vibrant hues of wild plums caught my eye, reminding me of the simple joys of seasonal cooking. There’s something magical about transforming these tart little fruits into a luscious compote that pairs beautifully with everything from morning yogurt to evening desserts.
Ingredients
- For the compote:
- 2 cups wild plums, pitted and halved
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- In a medium saucepan, combine the wild plums, granulated sugar, and water. Stir gently to mix.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking.
- Once simmering, reduce the heat to low and let the mixture cook for 15 minutes, or until the plums have softened and the liquid has thickened slightly.
- Stir in the lemon juice and vanilla extract, cooking for an additional 2 minutes to blend the flavors.
- Remove the saucepan from the heat and let the compote cool for 10 minutes before serving.
Rich in flavor with a perfect balance of sweet and tart, this wild plum compote is a versatile condiment that can elevate your breakfast or dessert. Try it swirled into Greek yogurt or as a topping for vanilla ice cream for a delightful treat.
Wild Plum and Ginger Preserve
Craving something sweet with a bit of a kick to start your morning? I recently stumbled upon a batch of wild plums at my local farmers’ market, and it inspired me to whip up this Wild Plum and Ginger Preserve. It’s the perfect blend of tart and spicy, and let me tell you, it’s been a game-changer for my breakfast routine.
Ingredients
- For the preserve:
- 4 cups wild plums, pitted and chopped
- 1 cup granulated sugar
- 2 tbsp fresh ginger, finely grated
- 1 tbsp lemon juice
Instructions
- Combine the chopped wild plums, sugar, grated ginger, and lemon juice in a large saucepan over medium heat.
- Stir the mixture constantly until the sugar has completely dissolved, about 5 minutes. Tip: Keep the heat at medium to prevent the sugar from burning.
- Once the sugar is dissolved, reduce the heat to low and let the mixture simmer for 30 minutes, stirring occasionally. Tip: The preserve is ready when it coats the back of a spoon.
- Remove the saucepan from the heat and let the preserve cool for 10 minutes before transferring it to jars. Tip: For a smoother texture, you can blend the preserve before jarring.
Great for spreading on toast or swirling into yogurt, this Wild Plum and Ginger Preserve has a vibrant flavor and a slightly chunky texture that adds a delightful contrast to any dish. Try it as a glaze for grilled chicken or pork for a surprising twist!
Wild Plum and Cinnamon Rolls
Back when I first stumbled upon the wild plum tree in my backyard, I never imagined it would lead me to create one of my most beloved recipes. These Wild Plum and Cinnamon Rolls are a testament to the magic that happens when seasonal fruits meet classic baking.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1 cup wild plum jam
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 2 tbsp unsalted butter, softened
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, salt, and yeast.
- Add warm milk, melted butter, and egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Roll out the dough on a floured surface into a 16×12 inch rectangle.
- Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon. Dollop wild plum jam evenly over the top.
- Roll the dough tightly from the long side and cut into 12 equal pieces. Tip: Use a sharp knife or dental floss for clean cuts.
- Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat oven to 375°F. Bake rolls for 25 minutes, or until golden brown. Tip: Cover with foil if the tops brown too quickly.
- Whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over warm rolls.
These rolls are a delightful mix of tangy and sweet, with the wild plum jam adding a unique twist to the classic cinnamon roll. Serve them warm with a cup of coffee for the ultimate comfort breakfast.
Wild Plum and Vanilla Bean Ice Cream
Falling in love with homemade ice cream was inevitable after I stumbled upon a wild plum tree in my backyard. The tartness of the plums paired with the sweet, aromatic vanilla bean creates a symphony of flavors that’s both refreshing and indulgent. Here’s how I bring this delightful dessert to life.
Ingredients
- For the plum puree:
- 2 cups wild plums, pitted and chopped
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- For the ice cream base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 5 large egg yolks
- 1/4 tsp salt
Instructions
- In a medium saucepan over medium heat, combine the wild plums, 1/2 cup sugar, and lemon juice. Cook, stirring occasionally, until the plums break down and the mixture thickens, about 15 minutes.
- Remove from heat and let cool slightly before blending into a smooth puree. Strain through a fine-mesh sieve to remove any skins. Set aside.
- In another saucepan, combine the heavy cream, milk, 3/4 cup sugar, vanilla bean seeds, and salt. Heat over medium heat until the mixture is warm and the sugar has dissolved, about 5 minutes.
- In a separate bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the warm cream mixture to temper the yolks.
- Pour the yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
- Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the plum puree until fully combined.
- Cover and refrigerate the mixture until completely chilled, at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions, usually about 20-25 minutes.
- Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours.
This wild plum and vanilla bean ice cream is a creamy dream with a perfect balance of tart and sweet. The vanilla bean adds a luxurious depth that makes each spoonful irresistible. Try serving it with a drizzle of honey or alongside a slice of pound cake for an extra special treat.
Wild Plum and Rosemary Focaccia
Baking has always been my therapy, especially when it involves combining unexpected flavors that dance beautifully together. Today, I’m sharing a recipe that’s close to my heart—a focaccia that marries the sweetness of wild plums with the earthy aroma of rosemary, creating a bread that’s as delightful to look at as it is to eat.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 1/2 cups warm water (110°F)
- 2 tbsp olive oil
- 1 tbsp sugar
- 2 tsp active dry yeast
- 1 tsp salt
- For the topping:
- 1 cup wild plums, pitted and halved
- 2 tbsp fresh rosemary leaves
- 2 tbsp olive oil
- 1/2 tsp sea salt
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- Add flour, 2 tbsp olive oil, and salt to the yeast mixture. Stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 425°F. Punch down the dough and press it into a greased 9×13 inch baking pan.
- Arrange wild plum halves and rosemary leaves on top of the dough. Drizzle with 2 tbsp olive oil and sprinkle with sea salt.
- Let the dough rise for another 20 minutes before baking. Tip: This second rise ensures a lighter, airier focaccia.
- Bake for 20-25 minutes until the edges are golden brown. Tip: For an extra crispy bottom, place the pan on the lowest oven rack.
Kneading this focaccia fills the kitchen with an aroma that promises something special. The finished bread has a crispy crust with a soft, chewy interior, and the wild plums add a juicy burst of sweetness that contrasts beautifully with the savory rosemary. Serve it warm with a drizzle of honey for an unforgettable breakfast or alongside a cheese board for a sophisticated snack.
Wild Plum and Blackberry Galette
Back when I first stumbled upon the joy of baking, the wild plum and blackberry galette became my go-to for impressing friends without the fuss of a perfect pie crust. It’s rustic, forgiving, and bursts with the kind of flavors that make summer worth savoring.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 1 cup wild plums, pitted and sliced
- 1 cup blackberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- For finishing:
- 1 egg, beaten
- 1 tbsp coarse sugar
Instructions
- In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 tsp salt.
- Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Drizzle 4 tbsp ice water over the mixture, one tablespoon at a time, stirring with a fork until the dough begins to come together.
- Gather the dough into a ball, flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In another bowl, gently toss 1 cup sliced wild plums, 1 cup blackberries, 1/4 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp lemon juice until well combined.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.
- Arrange the fruit mixture in the center of the dough, leaving a 2-inch border. Fold the edges over the fruit, pleating as you go.
- Brush the crust with 1 beaten egg and sprinkle with 1 tbsp coarse sugar.
- Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
How the galette turns out is nothing short of magical—the crust, buttery and flaky, cradles the juicy, tangy-sweet filling. Serve it warm with a scoop of vanilla ice cream for an unbeatable summer dessert.
Wild Plum and Cardamom Cake
Yesterday, as I was wandering through the farmers’ market, the vibrant hues of wild plums caught my eye, inspiring me to create something truly special. This Wild Plum and Cardamom Cake is my latest obsession, blending the tartness of plums with the warm, aromatic spice of cardamom in a moist, tender crumb that’s simply irresistible.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the topping:
- 4 wild plums, pitted and sliced
- 2 tbsp granulated sugar
- 1/4 tsp ground cardamom
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp ground cardamom, and 1/4 tsp salt. Set aside.
- In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
- Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Arrange the sliced plums over the batter in a circular pattern. Sprinkle with 2 tbsp granulated sugar and 1/4 tsp ground cardamom.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Now, this cake boasts a delightful contrast between the juicy, tart plums and the sweet, spiced cake beneath. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Wild Plum and Hazelnut Muffins
Just when I thought my summer couldn’t get any sweeter, I stumbled upon a basket of wild plums at the local farmers’ market. Their vibrant hue and tart flavor inspired me to create these Wild Plum and Hazelnut Muffins, a perfect blend of sweet and nutty that’s become a staple in my morning routine.
Ingredients
- For the muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup milk
- 1 tsp vanilla extract
- 1 cup wild plums, pitted and chopped
- 1/2 cup hazelnuts, chopped
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined. Tip: Ensure the butter is slightly cooled to avoid cooking the eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough muffins.
- Gently fold in the chopped wild plums and hazelnuts.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop can make this step easier and cleaner.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nothing beats the moist crumb and the burst of tartness from the plums, complemented by the crunch of hazelnuts. Serve these muffins warm with a dollop of clotted cream for an indulgent breakfast treat.
Wild Plum and Orange Marmalade
This summer, I stumbled upon the most delightful combination of flavors while experimenting in my kitchen—wild plum and orange marmalade. The tangy sweetness of the plums paired with the citrusy zest of oranges creates a spread that’s both refreshing and comforting. I’ve been slathering it on everything from toast to grilled chicken, and I’m excited to share how you can make this versatile condiment at home.
Ingredients
- For the fruit base:
- 2 cups wild plums, pitted and chopped
- 1 large orange, thinly sliced (peel on)
- 1 cup water
- For the syrup:
- 2 cups granulated sugar
- 1 tbsp lemon juice
Instructions
- In a large pot, combine the wild plums, orange slices, and water. Bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes, stirring occasionally.
- Once the fruit is soft, use a potato masher to gently crush the mixture, releasing more juices. Tip: Leaving some chunks will give your marmalade a lovely texture.
- Stir in the sugar and lemon juice, increasing the heat to medium. Cook for another 25 minutes, or until the mixture thickens and reaches 220°F on a candy thermometer. Tip: If you don’t have a thermometer, place a small amount on a cold plate; if it gels, it’s ready.
- Remove from heat and let cool for 5 minutes before transferring to sterilized jars. Tip: For an extra burst of flavor, add a pinch of cinnamon or cardamom during the last 5 minutes of cooking.
Rich in flavor with a perfect balance of sweet and tart, this marmalade is a testament to the beauty of simple ingredients. Try swirling it into yogurt or using it as a glaze for roasted vegetables to elevate your meals.
Wild Plum and Thyme Pork Chops
Just last weekend, I found myself staring at a basket of wild plums at the farmers’ market, their deep purple skins glistening under the morning sun. It was then I knew they were destined for something special—like these succulent Wild Plum and Thyme Pork Chops. Trust me, the combination of sweet, tangy plums with earthy thyme is a match made in heaven.
Ingredients
- For the pork chops:
- 4 bone-in pork chops, 1 inch thick
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the wild plum and thyme sauce:
- 1 cup wild plums, pitted and chopped
- 1/4 cup water
- 2 tbsp honey
- 1 tbsp fresh thyme leaves
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C). This ensures even cooking and a perfect sear.
- Season the pork chops with salt and pepper on both sides. Tip: Let them sit at room temperature for 10 minutes for even seasoning absorption.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the pork chops. Sear for 3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven. Bake for 10 minutes, or until the internal temperature reaches 145°F (63°C). Tip: Use a meat thermometer for accuracy.
- While the pork chops bake, combine wild plums, water, honey, thyme, and salt in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until the plums break down and the sauce thickens.
- Remove the pork chops from the oven and let them rest for 5 minutes. Tip: Resting allows the juices to redistribute, ensuring moist chops.
- Serve the pork chops drizzled with the wild plum and thyme sauce.
Perfectly cooked pork chops with a luscious wild plum and thyme sauce offer a delightful contrast of flavors and textures. The sauce’s sweetness balances the savory chops, while the thyme adds a refreshing note. Try serving them over a bed of creamy polenta for an extra comforting meal.
Conclusion
Zesty and versatile, these 18 wild plum recipes are your year-round ticket to delicious, homemade delights. Whether you’re baking, preserving, or crafting a refreshing drink, there’s something here for every season and skill level. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!
