[Sca-cooks] Damson Plums
ddfr at daviddfriedman.com
Sun Sep 12 14:57:50 PDT 2010
>I will be getting a good supply of damson plums
>soon. I will be making candied plums and jam. Do
>any of you have any additional suggestions?
>For those who don't know, damsons are a period
>variety of plum and are quite tasty.
70 A tart with plums, which can be dried or fresh (Sabina Welserin)
Let them cook beforehand in wine and
strain them and take eggs, cinnamon and sugar.
Bake the dough for the tart. That is made like
so: take two eggs and beat them. Afterwards stir
flour therein until it becomes a thick dough.
Pour it on the table and work it well, until it
is ready. After that take somewhat more than half
the dough and roll it into a flat cake as wide as
you would have your tart. Afterwards pour the
plums on it and roll out after that the other
crust and cut it up, however you would like it,
and put it on top over the tart and press it
together well and let it bake. So one makes the
dough for a tart.
3/4 lb prunes--about 25
Wine 1 1/2 c red
1 t Cinnamon
1 T Sugar
1 1/2 c flour
Simmer the prunes in the wine for about 40
minutes, until they are quite soft. Remove the
pits, force them through a strainer. Add two
eggs, sugar, cinnamon.
Beat two more eggs well with a fork, then beat
and stir in about 1 1/2 c flour, gradually. Knead
the dough smooth. Divide in two slightly unequal
portions. Roll out the larger about 8"x12" oval.
Roll the smaller not quite as large, cut into
strips. Pour the prune goo onto the larger crust,
cover with a lattice made from the strips. Bake
at 325° for about 30-40 minutes.
We did it with dried plums (i.e. prunes), but the
recipe offers the alternative of fresh plums.
If you do get good damson plum recipes, let me
know--I have two or three damson plum bushes,
although not yet big enough to bear.
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