Stephen Wheeler tells us about English plums

Fresh English plums are just coming into season, and who can resist a bowlful of the traditional Victorias, Marjories, Greengages or Pershore yellow egg? Neighbouring county Worcestershire used to produce thousands of tonnes each year before cheaper imports had their effect, but you can still see the remaining plum orchards around Evesham in full springtime bloom. Mise en Place will be taking delivery of local fruit from Hayles Fruit Farm in Winchcombe, where plums have been cultivated for generations. The hundreds of different varieties fall into two categories; freestone, where the flesh seperates easily from the pit, and clingstone, where it isn’t so easy. Plums are one of those fruits that work incredibly well in all types of cooking and food production, whether dried as prunes, or distilled as the Eastern European fire-tipple ‘Slivovitz’.

We made some amazing jam at home this week with a kilo of ‘Prolifics’ off the tree in the garden, a kilo of granulated sugar, and the juice from a lemon. Soak the three ingredients overnight, then boil for 15 minutes. Don’t let the witchcraft of jam making put you off – it’s a lot easier than you think. I asked some local chefs for a quick and easy plum recipe.

Plum Sauce, Rob Rees, The Cotswold Chef, Stroud

Method

Place stoned plums into saucepan and cover with Water and White Wine Vinegar Bring to simmer until soft. Strain through a sieve. Sweat onions in saucepan, add all other ingredients plus the plums and simmer for 45 minutes until reduced. Allow to chill and serve with crispy duck!

500g Dark Fresh Plums
½ Chopped Red Onion
3 slices chopped fresh ginger
1 Garlic Clove
1 Tablespoon Olive Oil
1 Dried Red Chilli
75ml Red Wine Vinegar
150ml Water
60g Dark brown Sugar
1 Teaspoon Ground Cinnamon
1 Teaspoon Five Spice
2 Star Anise
50ml Dark Soya
1 Teaspoon Finely Chopped Lemon Grass
2 Cardamon Pods

Vanilla Plum Muffins Rachel Bray, Muffin Marvellous, Churchdown.

315g SR Flour
125g Granulated Sugar
2 Eggs
250ml Milk
60g Melted Butter
150g Homemade Victoria Plum Jam
2 Teaspoons Vanilla Extract

Mix dry ingredients In a bowl combine the milk, eggs, butter and vanilla, add to the dry ingredients, mix to batter consistency Half fill 12 paper muffin cases Add a spoonful of Jam to each case, cover with the remaining batter Bake in a preheated oven for 20 minutes or until light brown.

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21st August 2010

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