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Thumb_13494_Grilled Plums

Thumb_13494_Grilled Plums

Try these plums on their own alongside grilled meat or vegetables, or with yogurt or cream, honey and nuts for dessert. Be sure to use plums that barely give when you press them -- too ripe and they'll fall apart on the grill.

Thumb_13347_Balkan Plum Dumplings

Thumb_13347_Balkan Plum Dumplings

Fall is the season of the small, dusky purple Italian prune plum, or sljiva. Dumplings made from pitted plums can be served with Turkish coffee -- or with plum brandy, otherwise known as sljivovica, or slivovitz. Read more about this recipe at the Washington Post.

Thumb_2802207002_d8dd0ddfd5How to choose a plum

Thumb_2802207002_d8dd0ddfd5How to choose a plum

Fresh plums are notoriously tough to gauge for ripeness. Because plums come in all shades, color won't help you much. Avoid shriveled plums, but don't shy away from rings around the stem end, as this can be a sign of high sugar in a plum.   Unless you really trust the produce department, don't buy soft plums from the store. Look for firm -- but not hard -- plums with just a little give. Bring them home and put them in a paper bag on the counter for a day or two to ripen. Then, store them in the icebox.   That chalky white powder on plums is completely natural. It's called the bloom, and its presence is a good sign that a plum hasn't been handled too much from orchard to store.

Thumb_13007_Baked Pears And Spicy Plums

Thumb_13007_Baked Pears And Spicy Plums

Some might find the combination of spicy red pepper flakes and plums a bit unusual. Each bite is sweet and warm initially, with a sharp bite of heat as you swallow. If you aren’t a fan, this dessert is still delicious without the pepper flakes. Read more about this recipe at Cook & Eat.

Thumb_13467_Pizza With Plums, Onions, Gorgonzola And Pine Nuts

Thumb_13467_Pizza With Plums, Onions, Gorgonzola And Pine Nuts

You've had plum desserts and plum salads. Now give this unique plum pizza a try. This recipe comes from Mango & Tomato and was the winner of Root Source Challenge: Plum.

Thumb_13373_Plum Bars

Thumb_13373_Plum Bars

The bars themselves are really simple -- just a quick shortbread that gets cooked off before the jam goes on, and then cooked again with a grated shortbread topping. The resulting cookies are rich like shortbread, but lighter and more moist. Read more about this recipe at Cook & Eat.

Thumb_13480_Plum Barbecue Sauce

Thumb_13480_Plum Barbecue Sauce

You can baste just about any grilling, broiling or roasting meat with this plum barbecue sauce as it cooks -- it'll lend a beautiful sweetness and depth of flavor. You'll need to stir the sauce more often toward the end of cooking to be sure it doesn't stick to the bottom of the pan as it simmers.

Thumb_10240_Maple Plum Crumble

Thumb_10240_Maple Plum Crumble

The maple syrup and sugar give this plum crumble a warm, complex flavor. Grade B syrup is a darker, richer (and usually cheaper) syrup, but if you have grade A around, that'll work as well.

Thumb_13356_Spicy Red Plum And Tomato Chutney

Thumb_13356_Spicy Red Plum And Tomato Chutney

This zesty chutney is a fine garnish for grilled or roasted poultry or beef. Use a mortar and pestle to crush the dried spices; otherwise, put them in a small, sturdy plastic bag and, using a rolling pin, crush them until very fine. Read more about this recipe at the Washington Post.

Thumb_12970_Plum Cardamom Loaf

Thumb_12970_Plum Cardamom Loaf

I recommend using an extra virgin cold-pressed olive oil with a fairly clean taste. Otherwise it might clash and overwhelm the plum's tartness. Read more about this recipe at Cook & Eat.

Thumb_13025_Grilled Pork Chops With Plum Salsa

Thumb_13025_Grilled Pork Chops With Plum Salsa

The salsa has just enough pungent sage and jalapeño chili pepper to keep it honest. If preparing the salsa more than an hour in advance, hold off adding the lemon juice, because it will break down the fruit. Serve with whipped sweet potatoes and collard greens. Read more about this recipe at the Washington Post.

Thumb_13343_Black Plum Tarte Tatin

Thumb_13343_Black Plum Tarte Tatin

This easy-to-make but impressively rustic dessert can also be made with apricots or nectarines and served with crème fraîche instead of whipped cream. Read more about this recipe at the Washington Post.

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