Plum dandy - includes recipes

Sunset, July, 1999 by Andrew Baker

Turn up the heat for a burst of flavor

As summer along, plum rolls the scene shifts constantly. No sooner does a variety hit its harvest peak than it begins to slide away, replaced by newcomers. But regardless of the many kinds of plums available, those with skin in the red to purple spectrum share a common virtue - their flavor brightens and intensifies when they're heated, even briefly. In catsup, their tang is pronounced; in salad, their flavor is livelier; and in cake, they are juicier.

Plum Catsup

PREP AND COOK TIME: About 35 minutes

NOTES: Serve as you would tomato catsup, with meats, poultry, and fish. If making ahead, cover and chill sauce up to 1 week. MAKES: 1 1/2 cups

1/2 pound firm-ripe red-skin plums

1/2 pound Roma tomatoes

2 tablespoons chopped fresh ginger

1/2 cup finely chopped onion

1/4 cup firmly packed brown sugar

2 teaspoons soy sauce

i cup fat-skimmed chicken broth

1. Rinse plums and tomatoes. Pit plums and cut into chunks. Core tomatoes and cut into chunks. In a blender or food processor, puree plums, tomatoes, and ginger.

2. In a 10- to 12-inch frying pan over high heat, combine puree, onion, brown sugar, soy sauce, and broth. Stir often until reduced to 1 1/2 cups, 15 to 18 minutes.

Per tablespoon: 19 cal., 4.7% (0.9 cal.) from fat; 0.5 g protein; 0.1 g fat (0 g sat.); 4.2 g carbo (0.4 g fiber); 34 mg sodium; 0 mg chol.

Sweet plum sauce. Follow directions for plum catsup (preceding), but omit onion, soy sauce, and broth. Increase brown sugar to 1/2 cup; add 1/8 teaspoon ground cloves, 1/4 teaspoon ground cinnamon, and 1 cup orange juice.

Per tablespoon: 29 cal., 3.1% (0.9 cal.) from fat; 0.2 g protein; 0.1 g fat (0 g sat.); 7.2 g carbo (0.3 g fiber); 2.7 mg sodium; 0 mg chol.

Plum-Almond Cake

PREP AND COOK TIME: About 1 hour

MAKES: 8 or 9 servings

3 firm-ripe red-skin plums (about 2 in. wide; 3/4 lb. total)

About 1/2 cup (1/4 lb.) butter or margarine

About 1 cup all-purpose flour

1/3 cup granulated sugar

8 ounces (3/4 cup) almond paste

2 large eggs

Powdered sugar

1. Rinse plums, pit, and cut into 1/2-inch-thick slices. 2. Butter and flour a 10-inch cake pan that has a removable rim.

3. In a bowl, combine 1/2 cup butter, granulated sugar, and almond paste. With a mixer at high speed, beat until mixture is blended, about 2 minutes. Add eggs and beat until fluffy, 2 or 3 minutes. Add 1 cup flour, stir to mix, then beat until well blended.

4. Scrape batter into cake pan. Arrange plum slices evenly on batter.

5. Bake in a 350 [degrees] oven until cake just begins to pull from pan sides and is golden brown, about 45 minutes.

6. Cool in pan at least 10 minutes. Run a thin-bladed knife between cake and pan rim; remove rim. Dust cake with powdered sugar. Cut into wedges.

Per serving: 321 cal., 53% (171 cal.) from fat; 6.2 g protein; 19 g fat (7.4 g sat.); 34 g carbo (1.1 g fiber); 121 mg sodium; 75 mg chol.

Hot Plum and Spinach Salad

PREP AND COOK TIME: About 25 minutes

MAKES: 4 servings

4 slices (1/4 lb.) thick-cut bacon

8 cups (about 1/2 lb.) baby spinach leaves, rinsed and drained

2 firm-ripe red-skin plums (about 1/2 lb. total)

4 teaspoons coarse-grain Dijon mustard

2 tablespoons red wine vinegar

1 teaspoon sugar

Salt

1. Cut bacon crosswise into 1/4-inch pieces. In a 10- to 12-inch frying pan, stir bacon frequently until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to drain on towels. Reserve 2 tablespoons drippings in pan.

2. Put spinach in a large bowl. Rinse and pit plums and cut into 1/2-inch-thick slices.

3. Set pan with drippings over high heat. Add mustard, vinegar, and sugar; stir, then add plums. Heat until boiling, about 1 minute; turn plums over once.

4. Pour hot plum mixture over spinach. MIX and lift with salad fork and spoon. Sprinkle with bacon and add salt to taste.

Per serving: 144 cal., 60% (86 cal.) from fat; 4.5 g protein; 9.5 g fat (3 g sat.); 10 g carbo (2.6 g fiber); 324 mg sodium; 11 mg chol.