Recipes with plums
119 recipes
Simmering Sweat Sauce
Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.
Holderschmarren
Holderschmarren is an Austrian fruit dish with elderberries, pears, and plums sauteed in butter with rye bread, milk, and cinnamon. A rustic, comforting dessert ready in 20 minutes.
Fruchtknoedel (Fruit Dumplings)
Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.
Plum Bread
Moist, light and delicious plum bread is good for breakfast, or can be a light and refreshing dessert after the main course.
Plum Bread
Moist, light and delicious plum bread is good for breakfast, or can be a light and refreshing dessert after the main course.
Purple Prune Plum Pie
Purple prune plum pie with halved plums arranged in overlapping circles on a cinnamon-sugar base in a single pie shell, dotted with butter. A rustic, open-face fruit pie for plum season.
Plum Chutney
Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.
Plum Streusel Coffee Cake
Plum streusel coffee cake layered with fresh plum halves, brown sugar cinnamon crumble, and chopped walnuts. Two layers of fruit and streusel sandwiched in a tender batter.
Chinese Duck Sauce
Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.
Plums in Port
Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.
Ukrainian Cold Fruit Soup
Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.
Purple Plum Pie
Purple plum pie loads sliced fresh plums into a deep-dish crust under a cinnamon-spiced buttery crumb. A late-summer fruit pie with jammy tart filling and golden streusel topping.
NYT Original Plum Torte
The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.
Plum Pie
Classic double-crust plum pie with fresh sliced plums, cinnamon, and a flaky pastry top. Simple summer fruit baking at its best, with bubbling juices and golden crust.
Plum Dumplings
Traditional plum dumplings made with potato dough, farina, and fresh plums stuffed with sugar. Boiled until tender and topped with buttered bread crumbs.
Happy Endings Plum Cake
Plum cake made with canned plums and their syrup, dark brown sugar, cinnamon, and a full cup of butter. A moist, spiced sheet cake dusted with powdered sugar.
Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.
Holderschmarren is an Austrian fruit dish with elderberries, pears, and plums sauteed in butter with rye bread, milk, and cinnamon. A rustic, comforting dessert ready in 20 minutes.
Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.
Moist, light and delicious plum bread is good for breakfast, or can be a light and refreshing dessert after the main course.
Moist, light and delicious plum bread is good for breakfast, or can be a light and refreshing dessert after the main course.
Purple prune plum pie with halved plums arranged in overlapping circles on a cinnamon-sugar base in a single pie shell, dotted with butter. A rustic, open-face fruit pie for plum season.
Restaurant-style plum chutney with blood plums, apples, currants, ginger, curry powder, and brown sugar. A big-batch preserve that improves with age. Great for gifting.
Plum streusel coffee cake layered with fresh plum halves, brown sugar cinnamon crumble, and chopped walnuts. Two layers of fruit and streusel sandwiched in a tender batter.
Homemade Chinese duck sauce from fresh plums and apricots simmered with ginger, mustard seed, cinnamon, and apple cider vinegar. A sweet-tangy condiment that needs two weeks to mature in the jar.
Plums in Port preserves whole plums in a cinnamon-orange syrup spiked with tawny port wine. A stunning canned fruit for cheese boards, desserts, and holiday gifts.
Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.
Purple plum pie loads sliced fresh plums into a deep-dish crust under a cinnamon-spiced buttery crumb. A late-summer fruit pie with jammy tart filling and golden streusel topping.
The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.
Classic double-crust plum pie with fresh sliced plums, cinnamon, and a flaky pastry top. Simple summer fruit baking at its best, with bubbling juices and golden crust.
Traditional plum dumplings made with potato dough, farina, and fresh plums stuffed with sugar. Boiled until tender and topped with buttered bread crumbs.
Plum cake made with canned plums and their syrup, dark brown sugar, cinnamon, and a full cup of butter. A moist, spiced sheet cake dusted with powdered sugar.
