Healthy Plum Recipes

Gluten-Free Plum Galette with Cardamom
Ingredients for pie crust:
1 cup almond flour
1 packet Splenda
tiny pinch salt
1/3 cup cold unsalted butter, cut into small pieces
2 tablespoons each cold heavy cream and cold water
Preparation:
Whisk together flour, splenda, salt.  Place in food processor and add butter pieces. Using quick pulses, process until butter and flour resemble fine sand, about 5-6 pulses. Through the feed tube, add the cream in several pours while pulsing and stopping, pulsing and stopping, then add just enough water to make the dough come together. Pinch mixture between your thumb and fingers. If it holds together, it’s ready.  Take care to not add too much liquid or your dough will be too wet.
Pour dough onto a sheet of plastic wrap, gather the edges of the wrap and make the dough into a ball.  Flatten the ball into a disc and refrigerate for 45 minutes to 1 hour.
Ingredients for plum filling:
10-12 ripe plums (yellow and red is nice), pits removed, cut into 1/4-inch slices. Makes approx. 3 cups
Splenda packets or sugar to taste
1/2 teaspoon ground cardamom
1 tablespoon cold unsalted butter cut into tiny cubes
heavy cream
Preparation:
While the dough is chilling, combine the plums, sugar, cardamom and tapioca starch in a bowl. Allow to sit at room temperature for 30 minutes for the plum juices to form. Roll out the pie dough on a pastry cloth sprinkled with gluten free flour to a rough diameter of 14-inches. Roll the dough up onto your rolling pin and center on a large parchment-lined baking sheet or pizza pan. Place the plums (juice and all) in the center of the dough, spreading them to within 3-inches of the edges. Dot the plums with the butter. Fold the pie dough about 1/2-inch over itself, pleating and pinching if necessary, forming a smooth edge.  Bring the smooth edges of the dough about 3-inches over the plums, pleating as you go around, leaving a good portion of the plums showing in the middle of the galette. Brush the dough with heavy cream and sprinkle with vanilla sugar. This is optional but makes for a nice crust. Bake in a 380-degree oven for 45-50 minutes or until the crust is golden and the filling is bubbly. Cool 30 minutes before cutting. Eat and enjoy!  Then just think of the possibilities…

plum custard 1Plum and Blueberry Tart

Serves 8

Ingredients:

Crust:
1 1/2 cup almond flour
3 tablespoons butter, melted
2 tablespoons Splenda
1 tablespoon Agave
1/4 teaspoon sea salt
1/4 teaspoon baking soda

Filling:
3/4 cups organic Splenda
3/4 cups almond milk
6 ounces carb master yogurt
2 whole eggs, preferably free-range
2 teaspoons organic cornstarch
1 teaspoon vanilla extract
pinch of sea salt
1 1/2 cups sliced plums
1/2 cup organic blueberries

Directions:

To prepare crust, combine ingredients for crust in a medium sized bowl and mix well. Press into the bottom of a buttered 8 inch springform pan. Bake in a preheated 325 degree F oven for 15-20 minutes, until lightly browned and fragrant. Remove from oven and set aside to cool. For filling, combine Splenda through sea salt in a large bowl and whisk until thoroughly combined. Add sliced plums and blueberries and mix again. Pour the filling into the pie crust and bake in a preheated 375°F oven for 20 minutes, or until the filling is set. Remove from the oven and allow to cool before serving it warm (or refrigerate overnight and serve cold).

Plum Cardamom Ice Cream
Ingredients:
2 cups (heaping) sliced fresh plums*
2 packets Splenda depending on how sweet the plums are
2 1/3 cups coconut milk
seeds from 4 cardamom pods, lightly crushed
2-inch piece vanilla pod, split
3 large or 4 medium egg yolks
1/4 cup Splenda
1/2 to 3/4 cup heavy cream

Preparation:
Combine the sliced plums with the first measurement of Splenda or sugar and let sit for 15 minutes to juice. Using a large saucepan, simmer plums over medium heat until they have cooked for at least 5 minutes.** Remove from the heat, cool 5 minutes then purée in a food processor. Set aside Meanwhile, heat the milk, cardamom seeds and vanilla in a large saucepan until bubbles form around the edge of the pan. Remove from the heat and allow to steep for 20 minutes to 1/2 hour. Remove the vanilla pod and strain the milk mixture through a fine mesh sieve. Put the milk back into the saucepan. You can scrape the vanilla seeds into the milk at this point if desired. Beat the egg yolks with the remaining Splenda/sugar blend or 1/2 cup sugar until the yolks are a pale yellow and have thickened so the mixture falls in ribbons from the beaters. Gently whisk 1/3 of the warm milk into the eggs until combined then whisk the egg mixture back into the milk and heat over medium low, stirring constantly, until it coats the back of a wooden spoon and your finger leaves a mark when run across it.  Remove from heat and allow to cool 5 minutes. Gently whisk the puréed plums into the custard****, pour into a large glass dish or pitcher and refrigerate for at least 4 hours until thoroughly chilled (overnight is best). Just before processing, stir the cream into the custard until blended, then process according to the  manufacturer’s instructions of your ice cream maker.

Duck with spiced plumsDuck with Spiced Plums

Ingredients

  1. 6 ripe red plums (we like victoria)
  2. 2cm piece fresh ginger, peeled and finely sliced into matchsticks
  3. 1 star anise
  4. 1 red chilli, deseeded and finely sliced
  5. 2 tbsp soft Splenda brown sugar
  6. Grated zest and juice of 1 lime
  7. 4 duck breasts, skin on
  8. 2 tsp Chinese five-spice powder

Method

Halve the plums, remove the stones and cut into wedges. Place in a small saucepan with the ginger, star anise, chilli, sugar, and the lime zest and juice. Heat over a low heat to dissolve the sugar, then turn the heat up a little, cover and cook for 10-15 minutes until the plums are tender. Set aside and keep warm. Preheat the oven to 180ºC/fan160ºC/gas 4. Slash the skin of the duck breasts with a sharp knife in a crisscross pattern, then sprinkle with the five-spice and some sea salt. Heat a heavy ovenproof frying pan over a medium-high heat. Place the duck in the pan, skin-side down, and cook for 5-6 minutes until the skin is golden and crisp. Tip most of the fat from the pan, then turn the duck over and sear the other side for 1 minute. Put the pan in the oven and cook for 6-8 minutes, depending on the size of the duck breasts (we think they’re best served pink). Remove the duck to a warm plate and rest for 5 minutes. Slice the duck breasts and serve with the spiced plums and some wilted greens and potatoes, if you like.

Plum Kebabs

Ingredients

Cardamom Sugar Rub:

  • 1 cup Splenda
  • 1 teaspoon ground cardamom
  • 4 medium plums

Directions

Soak 4 wooden skewers in water for at least 1 hour. After 1 hour of soaking, preheat a grill to medium heat. Make the rub: Combine Splenda and cardamom in a medium bowl. Mix thoroughly and set aside. Cut the plums in half and remove the pit. Cut each half into 3 pieces. Place the plum sections on the skewers and then rub the plums with the cardamom sugar. Place sugared kabobs on grill and cook for 3 to 4 minutes on 1 side; then turn kabobs and grill for an additional 2 to 3 minutes. Remove from the grill and serve warm.

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