Type what you have

Ingredients

• ✓ plum
• pork chop
• pineapple juice
• balsamic vinegar
• brown sugar
• cinnamon
• ginger
• nutmeg

Instructions

1. 1 Place the pork chops, and plums into a slow cooker. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums. Cook on Low for 8 hours.

By Caitlynn

Ingredients

• ✓ plum
• orange juice
• brown sugar
• cinnamon
• nutmeg
• cumin
• cardamom
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a shallow baking dish with cooking spray.
2. 2 Place plums, cut-side up, in a single layer in the prepared baking dish.
3. 3 Whisk together orange juice, brown sugar, cinnamon, nutmeg, cumin, and cardamom in a bowl; drizzle over plums.
4. 4 Bake in the preheated oven until plums are hot and sauce is bubbly, about 20 minutes. Top with toasted almonds.

By JJOYB53

Ingredients

• ✓ plum
• pork tenderloin
• salt
• black pepper
• olive oil
• balsamic vinegar
• brown sugar
• honey
• blueberry juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2. 2 Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
3. 3 Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
4. 4 Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.

By Allrecipes Member

Ingredients

• ✓ plum
• pastry
• sugar
• all-purpose flour
• cinnamon
• nutmeg
• apple
• peach
• pear
• ginger root
• lemon juice

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with pastry.
2. 2 Whisk sugar, flour, cinnamon, and nutmeg together in a small bowl; sprinkle 1/4 cup of sugar mixture over pastry in pie plate.
3. 3 Stir apples, peaches, pears, plums, and ginger together in a bowl; sprinkle with lemon juice and stir to distribute. Place fruit mixture in pie plate; sprinkle with remaining sugar mixture. Cover with pastry, pinch to seal top and bottom crusts together, and cut a few slits in top pastry with a sharp knife. Alternatively, cover with a lattice crust.
4. 4 Bake in the preheated oven for 15 minutes; reduce temperature to 350 degrees F (180 degrees C) and continue baking until crust is golden and filling has thickened, about 35 minutes. Cool completely before serving.

By Jody

Ingredients

• ✓ plum
• red onion
• habanero pepper
• cilantro
• sugar
• water
• basmati rice
• chicken breast
• rosemary
• salt
• pepper
• vegetable oil

Instructions

1. 1 Combine plums, onion, habaneros, cilantro, and sugar in a bowl. Cover the bowl with plastic wrap; refrigerate salsa about 30 minutes.
2. 2 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 20 minutes. Cool slightly; fluff with a fork.
3. 3 Meanwhile, season chicken with fresh rosemary, salt, and black pepper.
4. 4 Heat oil in a large skillet over medium-high heat. Add chicken breasts; brown about 1 minute per side. Reduce heat to medium; cook about 5 minutes more per side. Serve chicken over rice with plum salsa.

By DAMESTJERNELYS

Ingredients

• ✓ plum
• vegetable oil
• pork chop
• salt
• black pepper
• garlic
• soy sauce
• red wine vinegar
• brown sugar
• ginger
• clove

Instructions

1. 1 Heat vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
2. 2 Reduce the heat to medium; cook and stir garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add plums.
3. 3 Cover the skillet, reduce the heat, and simmer the mixture until the sauce has thickened and plums are very soft, about 45 minutes.
4. 4 Mash plums with a potato masher to an applesauce-like texture. Place pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).

By Budark

Ingredients

• ✓ plum
• vegetable oil
• pork tenderloin
• salt
• black pepper
• red onion
• shallot
• thyme
• water
• balsamic vinegar
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large, oven-proof skillet over medium-high heat. Generously season pork tenderloin with salt and black pepper. Cook tenderloin in hot oil until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate and set aside.
3. 3 Sauté onion and a pinch of salt in drippings in the skillet until onion begins to soften, 3 to 5 minutes. Add shallots; reduce heat to medium. Cook and stir until onion and shallots are golden brown and caramelized, about 10 minutes.
4. 4 Stir thyme into onion mixture, then place tenderloin on top. Set plums, skin-side down, around tenderloin. Transfer the skillet to the preheated oven.
5. 5 Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a clean plate; cover with aluminum foil to keep warm.
6. 6 Place the skillet over medium-high heat. Pour water and vinegar into onion mixture. Bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes. Remove from heat. Whisk in cold butter until melted and sauce is shiny.
7. 7 Pour sauce over sliced pork and plums to serve.

By John Mitzewich

Ingredients

• ✓ plum
• apple
• pear
• water
• apple juice
• brown sugar
• apricot preserves
• soy sauce
• garlic powder
• mustard

Instructions

1. 1 Gather the ingredients.
2. 2 Place plums in a stockpot over medium-high heat. Stir in 1 cup water, apple juice, brown sugar, apricot preserves, soy sauce, garlic powder, and dry mustard.
3. 3 Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce the heat and continue simmering until fruit is completely soft, about 40 minutes. Remove from the heat and let cool for 30 minutes.
4. 4 Transfer cooled mixture to a food processor or blender. Blend until completely smooth, adjusting the consistency with additional water if desired.
5. 5 Cover and refrigerate until ready to use.

By NANCYLOUISEB

Ingredients

• ✓ plum

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add plums, cover, and steam until tender, about 10 minutes.
2. 2 Transfer plums to a food processor and blend, adding water from the saucepan as needed, until desired consistency is reached. Allow pureed plums to reach room temperature before serving or freezing.

By cfdwards

Ingredients

• ✓ plum
• water
• sugar

Instructions

1. 1 Place plums in a large stockpot; add enough water to cover bottom of the pot. Cook over very low heat, stirring occasionally, until plums are broken down, about 2 hours. Cool at room temperature for 2 hours.
2. 2 Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 8 hours to overnight.
3. 3 Return stockpot to the stovetop over low heat; gently cook plums for 2 to 3 hours more. Cool at room temperature, 2 hours.
4. 4 Bring plums to a boil; add sugar. Reduce heat; simmer until thickened, about 15 minutes.
5. 5 Meanwhile, inspect 4 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until plum butter is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack plum butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
8. 8 Remove jars from the stockpot; rest, several inches apart, until cooled. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By 1-800-FLOWERS

Ingredients

• ✓ plum
• plain greek yogurt
• banana
• whipped topping

Instructions

1. 1 Layer plum slices in the bottom of 2 bowls. Top with a few spoons yogurt then layer with banana slices and remaining yogurt. Add small amounts of whipped topping on each dessert.

By Melissa

Ingredients

• ✓ plum
• white sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
3. 3 Meanwhile, inspect five (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Remove jelly from heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
6. 6 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.

By Shady Acres Cooking

Ingredients

• ✓ plum
• clove
• lemon juice
• water
• fruit pectin
• white sugar

Instructions

1. 1 Wrap cloves in cheesecloth or a spice sack; set aside.
2. 2 Inspect 9 glass jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Combine plums, lemon juice, water, and pectin in a large, deep saucepan over low heat. Bring to a boil.
4. 4 Add sugar and cloves. Cook, stirring continuously, until sugar dissolves and mixture reaches 220 degrees F (104 degrees C), 3 to 5 minutes. Remove and discard cloves.
5. 5 Pour jam into sterilized jars. Wipe any drips off lip of jars, and add lids. Place on a damp towel to cool and self-seal; you will hear a popping sound as jam cools, about 2 hours.

By Madelle

Ingredients

• ✓ plum
• shortcrust pastry
• semolina flour
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
3. 3 Bake in the preheated oven for 15 minutes. Leave oven on.
4. 4 Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
5. 5 Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

By barbara

Ingredients

• ✓ plum
• pie crust dough
• butter
• cinnamon
• white sugar
• powdered sugar

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch tart pan with butter.
2. 2 Roll out the pie dough and press crust into the prepared pan.
3. 3 Arrange plums snugly, cut-sides down, on the crust. Sprinkle with cinnamon, then sprinkle with 1/4 cup sugar, or up to 1/2 cup depending on the sweetness of the plums.
4. 4 Bake in the preheated oven until the tops of the plums are slightly browned and the juices are bubbling, 15 to 20 minutes.
5. 5 Remove from the oven and let rest until the juices have set, 10 to 15 minutes. Sprinkle with a bit of powdered sugar, cut, and serve.

By tessaf

Ingredients

• ✓ plum
• water
• white sugar
• butter
• fruit pectin

Instructions

1. 1 Gather the ingredients.
2. 2 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Combine plums and water in a large pot over medium-high heat; bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in sugar, then add butter to reduce foaming if needed.
4. 4 Increase the heat to high and stir constantly until mixture comes to a full, rolling boil. Quickly stir in pectin and return to a full boil. Boil, stirring constantly, for 1 minute. Remove from the heat; skim off and discard any foam.
5. 5 Pack jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By DelightfulDines

Ingredients

• ✓ plum
• white sugar
• orange
• cinnamon
• nutmeg
• whole wheat flour
• whole wheat flour
• salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place plums in a baking dish. Add 1/4 cup sugar, orange zest, orange juice, cinnamon, and nutmeg; toss to mix.
3. 3 Bake in the preheated oven for 5 minutes.
4. 4 Meanwhile, combine flour and salt in a mixing bowl. Add chilled butter and rub it in with your fingertips until the mixture resembles bread crumbs. Stir in remaining sugar.
5. 5 Remove plums from the oven and scatter topping evenly over top. Return to the oven and bake until golden brown, 25 to 30 minutes. Serve hot.

By TheBritishBaker

Ingredients

• ✓ plum
• white sugar
• pecan
• honey
• egg
• vanilla extract
• cinnamon
• baking mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine sugar, pureed plums, pecans, honey, eggs, vanilla extract, and cinnamon in a blender; blend until smooth. Pour batter into a large bowl and add baking mix; stir well. Spoon into the prepared muffin tin.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Melissa Myers Moon

Ingredients

• ✓ plum
• lemon
• all-purpose flour
• butter
• sugar
• egg
• buttermilk
• baking powder
• salt
• cinnamon
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 10-inch springform pan.
2. 2 Sprinkle prepared plums with lemon juice in a bowl.
3. 3 Combine flour, butter, sugar, eggs, buttermilk, baking powder, salt, and lemon zest in the bowl of a food processor; pulse until blended. Process on low speed until smooth. Pour batter into the prepared springform pan.
4. 4 Arrange plums, cut-side down, on the batter. They can touch or even overlap; the more plums you can fit, the better the cake. Dust with cinnamon.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 to 20 minutes before serving. Run a table knife around the edges to loosen. Invert carefully onto a serving plate. Dust with confectioners' sugar.

By Lenam

Ingredients

• ✓ plum
• rectified alcohol
• rectified alcohol
• vodka
• vodka
• white sugar

Instructions

1. 1 Place plums in a glass carboy used for brewing. Pour in 2 cups plus 2 tablespoons rectified alcohol and 2 cups plus 2 tablespoons vodka. Seal and store in a cool, dark place for 5 weeks.
2. 2 Stir sugar into the carboy. Seal and store in a cool, dark place for 4 weeks.
3. 3 Strain liqueur through a sieve lined with muslin cloth. Pour liqueur into bottles, seal, and store in a cool, dark place for at least 3 months before using.

By olenka

Ingredients

• ✓ plum
• white sugar
• all-purpose flour
• lemon juice
• salt
• cinnamon
• pastry shell
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine plums, sugar, flour, lemon juice, salt, and cinnamon in a bowl. Pour into the pastry shell.
3. 3 Combine sugar, flour, cinnamon, and nutmeg in a small bowl. Cut in butter until topping mixture resembles coarse crumbs. Sprinkle over plum mixture.
4. 4 Bake in the preheated oven until golden brown, 50 to 60 minutes.

By Dwaine

Ingredients

• ✓ plum
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• salt
• sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the lower third of the oven.
2. 2 Cream butter and 1/2 cup sugar together using an electric mixer in a mixing bowl. Add eggs and mix well. Sift flour, baking powder, and salt into the batter; beat to mix well. Pour into an ungreased 9-inch springform pan.
3. 3 Cover the batter with plums, skin-side down. Mix 1 tablespoon sugar and cinnamon together in a small bowl and sprinkle over the top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool to room temperature, or serve warm.

By Frankie

Ingredients

• ✓ plum
• gelatin
• water
• white sugar
• lemon juice
• evaporated milk
• water

Instructions

1. 1 Place plums into a saucepan over medium-low heat. Cover and simmer, stirring occasionally, until soft, 5 to 10 minutes. Cool, 15 to 30 minutes.
2. 2 Combine ½ cup hot water and gelatin powder in a bowl until granules are completely dissolved. Mix in cooled plums, sugar, and lemon juice until sugar is dissolved. Chill in the refrigerator until gelatin mixture begins to thicken, about 30 minutes.
3. 3 Beat evaporated milk in a bowl with an electric mixer until thick: spoon into plum mixture and beat until fluffy. Chill in the refrigerator for at least 3 hours.

By Kellie Constable

Ingredients

• ✓ plum
• lemon
• white sugar
• fruit pectin
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine plums, lemon zest, and lemon juice in a wide, non-reactive 8-quart pot. Whisk sugar, pectin, cinnamon, nutmeg, and cloves together in a small bowl; stir into plum mixture until combined.
3. 3 Bring plum mixture to a boil over high heat. Reduce heat to medium-high; cook, stirring frequently, adjusting heat as needed to maintain a gentle boil until thickened and reduced by at least ⅓, 20 to 25 minutes.
4. 4 Pack jam into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Turn off heat, remove cover, and let jars stand in the cooling water to help ensure a good vacuum seal, 5 minutes.
6. 6 Remove jars from the stockpot; rest, several inches apart, to cool completely before checking seals, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Any unsealed jars should be refrigerated and eaten promptly. Remove rings for storage and store in a cool, dark area. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ plum
• whole wheat flour
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 7x11-inch baking dish with cooking spray.
2. 2 Whisk together the whole wheat flour, white flour, baking powder, and salt in a bowl. Cream together the butter and 3/4 cup of sugar in a large bowl; mix in eggs, one at a time, beating well after each addition. Stir the flour mixture into the wet ingredients in two additions, mixing gently between each addition until the batter is just combined. Pour the batter into the prepared baking dish, and arrange the sliced plums over the batter. Sprinkle the fruit with 1 tablespoon sugar, and dust with cinnamon.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.

By COURTNEYGRIFF

Ingredients

• ✓ plum
• egg
• honey
• white sugar
• vanilla extract
• all-purpose flour
• baking soda
• clove
• cinnamon
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 In a large bowl, blend the egg, honey, sugar, and vanilla. Mix in the flour, baking soda, cloves, and cinnamon. Fold in the plums and walnuts.
3. 3 Transfer the batter to the prepared loaf pan, and bake 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the loaf comes out clean.

By Samantha Cantrill

Ingredients

• ✓ plum
• peach
• nectarine
• cornstarch
• currant jelly
• apple pie spice
• white pepper
• biscuit
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x13-inch baking dish with cooking spray.
2. 2 In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish.
3. 3 Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
4. 4 Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.

By KCFOXY

Ingredients

• ✓ plum
• sugar
• sea salt
• ginger
• chili powder
• clove
• cinnamon
• white vinegar

Instructions

1. 1 Combine plums and sugar in a heavy-bottomed stockpot; cook over medium heat, stirring occasionally, until mixture turns to liquid, 8 to 10 minutes.
2. 2 Stir in salt, ginger, chili powder, cloves, and cinnamon; cook over low heat until reaches desired consistency, stirring often to prevent chutney from sticking, about 15 minutes. Taste and adjust spices if needed.
3. 3 Stir in vinegar; cook over low heat, stirring frequently to prevent burning, 5 minutes. Cool completely, about 30 minutes. Refrigerate and use within 3 to 4 weeks.

By Jill Sander

Ingredients

• ✓ plum
• butter
• white sugar
• white sugar
• vanilla sugar
• salt
• egg
• all-purpose flour
• baking powder
• milk
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch springform pans.
2. 2 Cream butter in a large bowl with an electric mixer. Add 1/2 cup plus 2 tablespoons sugar, vanilla sugar, and salt; beat well to combine. Add eggs one at a time, mixing well after each addition.
3. 3 Sift flour and baking powder together into a bowl. Mix into the batter in batches, alternating with milk; the batter will be quite thick. Spoon batter into the prepared pans. Place plums close together, cut-side down, over the batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto serving plates or cooling racks. Dust with confectioners' sugar and let cool completely.

By Marianne

Ingredients

• ✓ plum
• orange juice
• sugar
• red wine
• orange
• strawberry
• brandy
• club soda
• ice
• mint

Instructions

1. 1 Stir orange juice and sugar together in a pitcher until sugar dissolves. Add wine, oranges, plums, strawberries, and brandy.
2. 2 Cover and chill until ready to serve, 1 to 24 hours.
3. 3 Gently stir in club soda before serving over ice. Garnish with fresh mint sprigs.

By Juliana Hale