BLACK PLUMS — Black Plums belong to the Prunus genus of plants, and are relatives of the peach, nectarine and almond. They are all considered “drupes,” fruits that have a hard stone pit surrounding their seeds. There are few fruits that come in such a panorama of colors as the juicy, sweet-tasting plum. Black plums are not only beautiful, but add a wealth of health-promoting phytonutrients to your healthy diet. A very good source of Vitamin C, plums also possess phytonutrients that provide powerful antioxidant protection against the oxidative damage to DNA and cellular structures caused by free radicals.
Plums are delicious eaten out of hand. If the plums have been in the refrigerator, allow them to approach room temperature before eating, as this will help them attain maximum juiciness and sweetness. If you want to first remove the pit before eating or cooking, cut the plum in half lengthwise, gently twist the halves in opposite directions, then carefully remove the pit.
Ripening & Storage: Plums are ripe and ready to eat when they yield to gentle pressure and are slightly soft at their tip. Unripe plums can be ripened at room temperature. As this fruit tends to mature quickly, check daily to ensure that they do not become overripe. Once ripe, they will keep in the refrigerator for a few days. While plums may be frozen, it’s advised that the stone pits be removed before freezing.
Fresh Black Plums in Sweet Sauce – This sweet and healthy dessert is a great recipe to make with the younger cooks in your household.
You can cut the plums, while the less experienced cook can make the sauce! Immediate gratification at its best, it can be ready to serve in just 10 minutes!
3 Black plums, 1 T. Apple juice, 1 T. Honey, 1/8 t. Cinnamon, 1/4 t. Almond extract, 1 T. Chopped almonds or walnuts, Slice plums lengthwise into eights. In a small bowl, stir together the apple juice, honey, cinnamon and almond extract. Spoon mixture over the plums. Top off with chopped nuts before serving.
WHITE PEACHES — A luscious, juicy peach is one of summer’s ultimate pleasures. White-fleshed peaches are lower in acid than their yellow sisters, and taste sweet whether firm or soft. The peach is a member of the rose family, cousin to apricots, cherries, plums and almonds.
How To Pit a Peach: Cut the peach along the seam, all around and through the fruit, down to the pit. Twist the halves in opposite directions. Pull the halves apart and remove the pit. Voila!
Ripening & Storage: If your peaches could stand to be a wee bit softer, and a tad more fragrant, allow them to rest on the kitchen counter. Let them sit in a spot of sunshine to hasten ripening — just be sure that spot doesn’t get too hot. Not quite ready to eat your ripened peach? Simply store it in the refrigerator. The cold will radically slow down their off-tree ripening talents. Check chilled peaches frequently. The cold air in the refrigerator is dehydrating, so watch for any wrinkly skin, a sign of both drying and over-ripening. In all cases, peaches need to breathe, so paper or plastic storage bags with holes are recommended. A paper bag will speed ripening if unrefrigerated. You may also freeze for use in February, when peaches are out of season, and not available at the market.
White Peach & Biscuit Crostata – 2# White peaches, pitted and sliced, 1/4 C. Sugar (or to taste), 3 T. Rum or brandy, 6 T. Cold butter, cut into chunks, 2 C. Flour, 1/3 C. Dark brown sugar, 1 t. Salt, 4 t. Baking powder, 1/2 t. Nutmeg, 1/2 t. Ground ginger, 1 Egg, 1 C. Buttermilk, 1/2 C. Orange juice, Powdered sugar (for garnish).
Mix fruit, sugar and liquor. Allow to macerate, refrigerated, overnight. Preheat oven to 400°F. Line a baking sheet with a 12″ square of baking parchment. Spray with cooking spray, or grease & flour.
In a food processor, blend the cold butter, flour, sugar salt, baking powder and spices in short bursts, just until the butter is in pea-sized lumps. Whisk the egg with buttermilk and combine with the dry ingredients and butter, just until it comes together in a soft dough. (You may need to add a little more flour to get it into a smooth ball.) Pat into a thick circle on the prepared pan. Drain the peaches, reserving the juice. Spread the fruit evenly on the dough. Draw the edges of the dough up and over the fruit. Bake for about 45 minutes or until the biscuit is baked through and golden on top, and the fruit is soft.
While baking, simmer the reserved juice and orange juice until reduced by two-thirds. Brush syrup over the baked crostata. Let cool slightly, then sprinkle liberally with powdered sugar before serving.
