[Sca-cooks] Damson Plums

[David Friedman]

>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.
>
>Juana Isabella
>West

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
2 Eggs
1 t Cinnamon
1 T Sugar

2 Eggs
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.
-- 
David/Cariadoc
www.daviddfriedman.com