Sep
09
2009
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Plums under a blanket

The magic of a plum tree

The magic of a plum tree

The plum trees in my garden have decided that this is their year! Standing on the ‘inside’ of a plum tree next to the trunk with the branches curving in like an igloo all around you is quite an experience. Everywhere I look the rich fruit pours down and I wonder whether I have gone to heaven. Fortunately, not yet…I’m quite alive so far and have been thinking about all of the many fine recipes I can prepare with these beauties.

First, to encourage you to enjoy plums, here’s the nutritional scoop on them. Plums are giving blueberries competition when it comes to antioxidant value (antioxidants fight free radicals associated with cancer and heart disease). In difficult economic times they could even be a preferable choice since a single plum can give you just as effective an antioxidant boost as a handful of more expensive blueberries.  Plums are also famous for their beneficial effects in encouraging good digestion due to a substance under the skin.

Apart from eating them just as they are, sweet and delicious, this season, it is hard to resist making a sweet dessert with them.  Here is my recipe for plums under a blanket which suits the cooling weather of September and isn’t too dangerous for your wasteline in delicate quantities.

Plums under a Blanket

800 g or 1.8 lbs plums
3/4 dl or 1/3 cup sugar
1 tsp ground cinnamon

2 dl or just under 1 cup white flour
1.5 dl or 1/2 cup wheat germ
1 tsp baking powder
3/4 dl or 1/3 cup sugar
100 g or 3.5 oz butter
1 egg
1.5 dl or 1/2 cup milk

Preheat the oven to 125 C or 257 F.

Plums under a blanket

Plums under a blanket

Rinse the plums and pat dry. Cut in half, remove the pit and place in a cooking pot. Add sugar and cinnamon and cook on medium heat for up to five minutes so that the sugar blends into the fruit. Remove from heat.

Combine the dry ingredients for the blanket in a food processor and add butter cut into chunks, egg and milk. Blend until an even batter.

Place plums in an oven-proof dish and cover with the batter. Bake 30-40 minutes and serve warm. Of course, a dollop of cream is nice but not necessary.

I’ll be exploring making a savory plum sauce this evening. If it’s successful, watch this space!  Until then, check the Nordic Wellbeing Cookbook.

Written by Admin in: Desserts | Tags: ,
Aug
07
2009
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Newly harvested honey on flambéd fruit

Raw Honey

Raw Honey

Last night I tried out a few experimental recipes from various cookbooks I have in my kitchen library but it was my own dessert recipe, whipped up on the spur of the moment, that I got that 5 stars for.

The secret to this lovely sweet is the power of warmed, newly harvested raw honey. When I say raw, I mean honey that has not been preheated and remixed with sugar by the food industry. You can find it sold in the small boutiques and by beekeepers in your area.  As you know, I am a beekeeper, so it isn’t hard for me to find raw honey.

I had six very mature bananas resting in the fruit bowl on my kitchen counter, last year’s rosewater (liquid from aromatic rose petals immersed in brandy) and more jars of newly harvested honey than I can count, I set to work as follows:

Flambéd Fruit with Honey
Serves 4

4 mature (but not black) bananas peeled and halved lengthwise (it doesn’t matter if the bananas break into smaller pieces)
Juice of 1/2 lemon
50 g or 2 oz butter for sautéing
1 dl or 1/2 cup brandy, warmed
1 dl or 1/2 cup raw honey
Vanilla ice cream or whipping cream

Warm the honey in a small pan. Do not allow to boil. Whip the cream or remove the vanilla ice cream from the freezer. Place 4 dessert bowls on the counter so that it is easy to assemble the dessert quickly and serve.

Douse the newly sliced bananas in lemon juice. Sauté the bananas in a thick-bottomed pan in butter until lightly browned. Don’t over-handle the bananas as they will become mushy. Flambé the bananas for your dining audience by momentarily bringing the pan near the table, throwing the warm brandy over the bananas and setting it alight. As soon as the flame has died down, spoon the bananas into the bowls and top with one scoop of vanilla ice cream plus a generous drizzle of warm honey. Serve immediately.

As with all desserts, in fact all foods, please remember to stick to small portions. This is a lovely sweet to round off the meal, not the main feature of a second meal after the first meal!

Written by Admin in: Bananas,Desserts,Fruits,honey,Sweet Food | Tags: , ,

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