[Sca-cooks] Plum loco

[johnna holloway]

You might try making chutney. Jane Grigson's Fruit Book has a chapter on
plums and prunes which includes recipes for plum sauce, plum stone
noyeau (which is made with the pits into something like cherry brandy),
and plum chutney which can be made and stored for eating later.

Sincerely,

Johnnae llyn Lewis

Johnna Holloway

Susan Fox-Davis wrote:
>
> My parents have two plum trees just dripping, even drooping with fruit.
> Cherry-sized golden plums and slightly larger purple-red plums.  I came
> home last night with three bags full and learned some useful things.
>
> 1.  The Juiceman Juicing Machine is not necessarily the most efficient
> way of making juice from soft fruit.
>
> 2.  Plumstones and gunstones both travel at a high velocity.  ZOUNDS!
>
> I gave up on the juicer after the first bag, although I now have two
> liters of wonderful nectar with I will freeze and use later.  The reds I
> will make my traditional Plum Butter, which is just equal parts plum
> puree and sugar, cooked until thickish.  Maybe do a batch with honey for
> that really, really historical effect, but it's going to take a long
> long time to cook.
>
> Plum vinegar [now there's a potential jalab!], plum brandy, plum vodka,
> I'm plumb tired out already and the tree hardly looks like I've been
> picking.  Any more ideas, period recipes or such?
>
> Selene the rosy-fingered
>
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