Red, purple, black or green. The show begins in the production room, with plums and plums showing eye-catching skin tones, some bright colors, and others generously filled with tiny yellow dots.

Their juicy flesh is soft, like a deep pile of velvet. They are the balance of sweet and irreplaceable historical charm. They are eaten by hand or baked into desserts. Cakes and stories, cakes and cakes. James

Salads Plums, especially cereals, or couscous are washed down with boiling water or broth. Green salads are also a hug for their wonderful flavors, especially when sweet-salted fruits are added to the mix.

Look for relatively strong and yet soft-press-slightly-thickened plums or plums (easy-to-like apricot-plum hybrids, sometimes labeled many). If the fruit is too soft, it may become mushy. Avoid wrinkles or soft spots. Keep them unwashed, leave them in a clean drawer for up to 6 days. Wash in cold water before use.

Many types are partially free, meaning they can be cut in half from top to bottom following the long stitch. In the opposite direction, the twisted halves and halves are broken. Pits are more rigid in many respects. Some are released only when they are lost on credit fraud. In recipes that require the fruit to be sliced ​​or sliced, I usually use a sharp little knife and cut around the hole, leaving the idea of ​​twisting to produce halves.

Plums are generally available from May to October. Plums are usually available from May to August.

Plum or plum bloody heart “cakes” are made with plum filling filled with a heart-shaped shell that adorns each cup. (Photo by Nick Con)

Warm plum-plumbing bleeding heart pisces

These baked prunes and plums are brilliantly sweet and juicy. This simple presentation shows a small piss baked without a bottom crust. Fruit and heart-shaped tops are baked separately. Once the filling is baked, each is filled with icing sugar and allowed to sit for about 20 minutes, along with the whipped cream. To save time, frozen cakes bought in stores can be replaced with empty dough.

Present-8 times


Easy cooking crust

1 1/3 cup versatile flour, as well as powder for dusting

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup (1 stick) cold butter, cut into 8 pieces

1/4 cup ice water (without ice)


3/4 cup sugar, plus 1 tablespoon for garnish, split use

2 tablespoons instant tapika

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3 pound plum or plums, dug, cut into 3/8 inch bullets

Wash: 1 tablespoon cream or 1 egg yolk beaten with 1 teaspoon of water

To serve: sweet cream


1. Adjust the oven shelf to the center. Preheat the oven to 375 degrees.

2. In a food processor 2 or 3 times mixed with iron, flour, 1/2 teaspoon salt and 1 teaspoon sugar. Add the cold butter pieces and beat until the mixture thickens. When the mixture is mixed, add ice water to the rotating feed tube until it comes to mixing. Hit to disk shape; Store in a plastic bag and refrigerate.

3. In a large bowl, whisk together 3/4 cup sugar with thyme, corn flour, cinnamon and ginger. Add plums or plates; Throw 8 (3/4 cups to 1 cup) Arrange the soup cups or rams on parchment paper. Divide the plum mixture between cups, filling each one even with the top.

4. Make a light powder clean, dry work surface, and a rotating pin. Place the flour in the center and roll to about 1/4 inch thick. Use a small sharp knife (or if you use a heart-cutting tool) to cut the 8 large enough hearts to sit on top of the suction cup or ramkin without touching the sides. Place the heart in a layer on parchment paper lined with parchment paper. Dip a paste into a bath (either cream or egg mixture) and brush lightly on top of the hearts. Bake in a preheated oven for 13 to 15 minutes until cooked through and well browned. Remove from oven and sprinkle with 1 tablespoon sugar; Set aside Increase the oven temperature to 450 degrees.

5. Wipe the edges of cups or sheepskin with a clean cloth. Still on parchment paper, place in oven. Bake in a 450 degree oven for 25 minutes, or until the plums are soft. Remove from oven. If the ends look dry, carefully stir in the hot mixture to bring a small amount of juice to the top. Place a heart of baked crust on each; Gently press down on the edges of the heart to squeeze the juice. Allow to cool for at least 20 minutes. Warm with cold, moisturizing cream.

Source: “Melissa Daily Food with Organic Products” by Kathy Thomas (Willie, $ 29.99)

Couscous is a salad that can stand on its own with Plumcots (or plums) and mint or can be a side dish to grilled pork or lamb. (Photo by Kathy Thomas)

Couscous with Plumcots (or plums) and mint

This salad is a delicacy either as a side dish with pork or lamb. The recipe is made up of 12 times, making it perfect for a pot or party. If you want a smaller amount, cut the ingredients in half.

Result: About 13 cups, can be reduced in size if desired


4 1/2 cups water

1/4 cup extra virgin olive oil

1 teaspoon ground cinnamon

2 teaspoons salt

2 (10 ounces) rolls of couscous (3 1/3 cups uncooked)

1/2 cup dried currants or golden raisins

1/2 cup chopped dried apricots


4 small figs or 2 large figs crushed (about 4 tablespoons)

1/2 cup rice vinegar

1/3 cup honey

1/2 cup extra virgin olive oil

3 tablespoons chopped fresh mint

Garlic salt, to taste

1 dark green onion, finely chopped and finely chopped, including half a dark green shrub

To taste lemon juice (1 to 2 lemon juice)

Freshly chopped black pepper to taste

1 cup canned pistachios (salt or unsalted)

4 Pruned plums or red flesh plums, approximately 1/2 inch pieces

Garnish: Sliced ​​fresh mint and fresh herbs


1. In a large saucepan, combine water, oil, cinnamon, and salt. Bring to a boil over high heat. Remove from heat and mix in the couscous. Cover and let stand for 5 minutes. Add raisins and apricots. Fork by fork.

2. Prepare the dress. Combine fig leaves, vinegar, honey and olive oil; Stir vigorously to mix. Mix with cinnamon and garlic salt. Dressing with couscous. Add green onions and toss. Taste and adjust the spices by adding lemon juice and pepper and adding more salt as needed. (The amount of lemon juice varies depending on the plums or prunes).

3. Add nuts and plums (or plums); Decorate with fresh mint toss, and a nice mint flower if desired.

Source: “Melissa Daily Food with Organic Products” by Kathy Thomas (Willie, $ 29.99)

It can be eaten with Italian wine, fresh plum, and figs. (Photo by Kathy Thomas)

Plums and figs with zebrafish

Zagaglion, a talented Italian cuisine, can offer a variety of sweet wines, but Marsala is a traditional choice. It is deliciously sweet on fresh summer fruits. Here it is the top of the new plums or plums with fresh figs. Replace figs or planted cherries with figs if desired. Go with clear cookies. Or, my favorite variant, add this dish with chocolate ice cream; Place the ice cream on the bottom of the bowls, add the fruit and then sprinkle with Zagalaion.

Be ashamed 6 supplies


5 large or 6 small plums or plums (or each), dug, cut into pieces

6 Fresh figs, chopped logs, cut into long quarters

Optional: Soup Chocolate Ice Cream Squash


6 large egg yolks

1/2 cup chopped sugar

A pinch of kosher salt

1/2 cup sweet wine such as marsala, mossato or vintage santo

Optional Decoration: A type of fresh vegetable

Optional: Clear cookies to serve


1. Cut and store the fruit. 6 Identify shallow bowls. If you are adding ice cream, make “ball-like” chocolates with chocolate ice cream and place in the fridge in a small oven.

2. For Zagaglion: Beat the egg yolks in a well-ventilated bowl until well combined. Beat until well combined, adding sugar and salt. Pour the wine into the mixture and simmer for about 30 seconds.

3. In a small saucepan, stir in the hot mixture, stirring vigorously to mix the air into the mixture. The bowl containing the yolk mixture should not touch the water. Whisk until the casserole is hot and triple, then pull the whiskey over it and leave a second or two ribbon on the surface for about 9 minutes. Remove from heat.

4. If you are using ice cream, place one scoop in each of the 6 shallow bowls. Place plums and figs in bowls (without ice cream if desired). Serve immediately with fruit (and if you use ice cream), and garnish with cinnamon if desired. Pass a clear cookie over a plate.

Source: Adapted from “Food and Wine Annual Cookbook 2019” (Food and Wine Books, $ 34.99)

Do you have a cooking question? Contact Kathy Thomas at