I’ve got a new recipe in development featuring greengages, but while I perfect it (hopefully before the wasps get them), here’s a reminder of some of the other plum and autumn fruit recipes you could be cooking.
Greengage and Almond Jalousie: I’ve never actually met a plum I didn’t like – apart from some I once bought in the US that were so big I mistook them for nectarines and which were totally tasteless – but greengage are probably my favourite. Their flavour is incomparable and this easy but elegant little pie showcases them beautifully.
Plum and Ginger Chutney: based on my mum’s old green tomato recipe, this is probably the best chutney I’ve ever made and very versatile. It’s as good with a curry as it is in a cheese sarnie.
Autumn Fruit Compote: most cooks will have a version of this in their repertoire and this is mine. Try it as an easy dessert or just spoon it over yoghurt, muesli or porridge for a healthy but luxurious breakfast.
Bullace Gin: a one-size-fits-all recipe for a fruit gin. This one features wild plums, or bullaces, but you can substitute damsons or others plums, sloes, blackberries … whatever takes your fancy. Make it now and it’ll be ready for Christmas.
Nectarine Galette: it’s been a good summer here for peaches and nectarines, but you can just as easily use plums in this simple to make, rustic galette. Don’t omit the ground almonds, they help soak up the fruit juices to keep the pastry crisp.
Blackberry Vinegar: fabulous in salad dressings and sauces. And just look at that colour. There are lots of other autumn fruit recipes on the website – just put your fruit of choice in the search box and see what pops up. Happy cooking, see you soon.