Plum-apricot hybrids offer good options for fall baking
Pluot? Plumcot? Aprium?
Just what are those not-quite-plum things in the supermarket produce section?
As their names imply, they're part plum, part apricot. Plumcots were originally bred as half plum, half apricot in the late 19th century by noted California horticulturalist Luther Burbank.
Pluot and Aprium are registered trademarks of Zaiger Genetics, whose founder, Floyd Zaiger, developed hybrids that were mostly plum (Pluots) or mostly apricot (Apriums) in the late 20th century.
There are currently more than 25 Zaiger Pluots and seven Apriums. The company also offers a Nectaplum.
Plum-apricot hybrids from other companies are generally sold as plumcots.
Wherever you buy them, choose plums that have deep coloring that's consistent to their variety.
They should have a slight give when you handle them — avoid plums that are too hard or too mushy, as well as those with soft spots or breaks in their skin. Ripe plums are aromatic, so see if you can smell their fruity perfume.
PLUM AND RED CABBAGE SALAD
Makes 8 servings. Adapted from "Growing at the Speed of Life." by Graham Kerr (Perigee, 2011).
1 small head red cabbage, shredded (about 4 cups)
8 plums, pitted and sliced
1/4cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
3 tablespoons balsamic or rice vinegar
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
In a large bowl, combine cabbage, plums and parsley.
In a small bowl, whisk together olive oil, vinegar, salt and pepper until combined. Pour over cabbage mixture and toss.
THE WICHITA EAGLE — 09/21/11
PLUM TORTE
This recipe, by food writer and cookbook author Marian Burros, makes 8 servings.
1/2cup (1 stick) unsalted butter, softened
1 cup granulated sugar, plus more for sprinkling on fruit
1 cup sifted unbleached all-purpose flour (sift before measuring)
1 teaspoon baking powder
1 pinch salt
2 eggs
12 Italian or purple plums, halved and pitted
Lemon juice, to taste
1 teaspoon ground cinnamon, or to taste
Preheat the oven to 350 degrees. Beat together butter and 1 cup sugar until light and fluffy. Add flour, baking powder, salt and eggs; beat well.
Spoon batter into a greased 9-inch springform pan. Place plum halves, skin-side up, on top of the batter. Lightly sprinkle plums with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon cinnamon.
Bake for 1 hour or until done. Let cool to lukewarm, then serve plain or with vanilla ice cream or whipped cream. Cake can be refrigerated or frozen. To serve after being frozen, let it thaw. Reheat cake briefly in a 300-degree oven.
THE WICHITA EAGLE — 09/21/11
PLUM BLACKBERRY SORBET
Serves 4. Recipe adapted from "Plum Gorgeous," by Romney Steele (Andrews McMeel, 2011).
1 pound plums, pitted and chopped
1 cup blackberries or black currants
1/2cup granulated sugar
1/4cup water (less if fruit is exceptionally juicy)
1 teaspoon lemon juice or lime juice
1 tablespoon creme de cassis or currant syrup, optional
Simmer plums, blackberries, sugar and water in a medium saucepan over low heat until the mixture is soft and pulpy, 5 to 10 minutes.
Let cool slightly, then puree with a blender. Pass through a sieve to remove seeds and skin. You should have about 2 cups of puree. Stir in the lemon juice and cassis, if using, and chill.
Churn in an ice-cream maker according to manufacturer's instructions. Serve when soft but firm, or transfer to the freezer until hardened, about 1 hour.
THE WICHITA EAGLE — 09/21/11
PLUM AND RED CABBAGE SALAD
This recipe — adapted from "Growing at the Speed of Life, by Graham Kerr (Perigee, 2011) —makes 8 servings.
1 small head red cabbage, shredded (about 4 cups)
8 plums, pitted and sliced
1/4cup chopped fresh parsley
1 tablespoon extra-virgin olive oil
3 tablespoons balsamic or rice vinegar
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
In a large bowl, combine cabbage, plums and parsley.
In a small bowl, whisk together olive oil, vinegar, salt and pepper until combined. Pour over cabbage mixture and toss.
THE WICHITA EAGLE — 09/21/11
SPICED OVEN-BAKED PLUMS
Adapted from "The Locavore's Kitchen," by Marilou K. Suszko (Ohio University Press, 2011). Serves 4.
1 tablespoon unsalted butter, melted
4 fresh plums, halved and pitted
1/2cup orange juice
2 tablespoons brown sugar
1/2teaspoon ground cinnamon
1 pinch freshly grated nutmeg
1 pinch ground cumin
Preheat the oven to 400 degrees. Brush a shallow baking dish with melted butter. Arrange plum halves cut-side-up in a single layer.
In a small bowl, whisk together orange juice, brown sugar, cinnamon, nutmeg and cumin; drizzle over plums. Bake for 20 minutes or until the plums are hot and the sauce is bubbly.
Cool for 5 minutes before serving. Use as a side dish for chicken or pork, a sauce for other stone fruits or a topping for vanilla ice cream.
THE WICHITA EAGLE — 09/21/11
This story was originally published September 20, 2011 at 12:00 AM with the headline "Plum-apricot hybrids offer good options for fall baking."