7 Stunning Spiced Plum Recipes to Try Today
When paired with cinnamon, nutmeg, allspice, and cloves, plums create dishes that are warm, complex, and filled with fantastic flavors. It’s a great time of the year to create scrumptiously satisfying spiced plum dishes. Whether you’re craving a sweetly seasoned muffin or a terrific-tasting tart, these 7 spiced plum recipes will appease every appetite.
1. Spiced Plum Muffins
Eating a spiced plum muffin is the perfect way to start your day. Care2 writes that plums are filled with fiber, potassium, and calcium, and contribute to your heart and bone health. Hot From My Oven’s recipe is packed with the fantastic fruit, and contains whole wheat flour, whole spice powder, and a sweet syrup of your choosing.
- 100 grams whole-wheat flour
- ¾ teaspoon baking powder
- ½ teaspoon whole spice powder
- Pinch of salt
- 5 tablespoons milk
- 1 tablespoon oil
- 1 whole egg
- 2-3 tablespoons date syrup, honey, or maple syrup
- 3 large plums roughly chopped
Directions: Preheat the oven to 375 degrees Fahrenheit. Sieve the dry ingredients together and stir well. Bring together the wet ingredients, milk, egg, syrup, and oil. Beat well with an electric mixer or whisk to combine. Add this wet ingredient to the dry ingredients and stir with a spoon until just combined. Now add the plums and give it a gentle stir. Divide equally among the muffin cups and bake for 20 minutes.
2. Spiced Plum Bread
Whether you’re in the mood for a sweet and satisfying breakfast or are looking for a tasty treat to enjoy as a snack, SheKnows has created a plum bread that will please every palate. Thanks to the cinnamon, nutmeg, honey, sugar, and walnuts, this bread is marvelously moist and bursting with heavenly fruit flavors.
- 1 egg
- ½ cup honey
- ⅔ cup sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 cup canned plums, chopped
- 1 cup chopped walnuts
Directions: Preheat oven to 350 degrees Fahrenheit. Beat egg, honey, sugar, and vanilla. Combine flour, baking soda, nutmeg, and cinnamon. Blend flour combination into egg mixture. Fold in plums and walnuts. Pour batter into a greased loaf pan. Bake for 50 to 60 minutes.
3. Spiced Plum Salad Dressing
BigOven‘s rich-tasting dressing adds fantastic flavor to what would otherwise be an ordinary salad. This easy-to-prepare recipe calls for spice powder, plum baby food, garlic powder, and soy sauce, producing a delicious sauce that will have you craving a plate full of greens. If you’re hoping to serve the dressing alongside an elegant entrée, pair it with BBC GoodFood‘s oriental duck salad.
- 1 teaspoon 5-spice powder
- 1 (4 ounce) jar plum baby food (note: you can also use puréed plums)
- ½ teaspoon garlic powder
- 1 tablespoon soy sauce
Directions: Mix the baby food and seasonings together. Thin with water to desired consistency. Serve on salads or use as a dipping sauce.
4. Spiced Plum Butter
When you combine juicy plums, cinnamon, and allspice, you’ll end up with a spread that tastes great on biscuits and toast. Nutmeg Nanny‘s recipe is close to effortless and adds invigorating flavors to your favorite breads.
- 3½ pounds sugar plums
- 1¼ cups sugar
- ¾ teaspoon ground allspice
- ½ teaspoon cinnamon
Directions: Split plums in half, remove pits, and cut into 1½ inch pieces. Do not peel. Place in a 6 quart nonreactive saucepan, and add 1 cup water and the sugar. Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes. Remove from heat, purée fruit and liquid in a food processor. Rinse saucepan and return purée to pan along with allspice and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2½ to 3 hours. Remove from heat and let cool. Store in airtight container and refrigerate.
5. Pork Tenderloin With Spiced Plum Sauce
Taste of Home’s recipe ensures you have a mouth-watering meal. The pork pairs perfectly with the sensational spiced plum sauce, creating a delightful dinner or a perfect potluck dish. It yields 8 servings.
- 2 pounds medium plums, halved and pitted
- ⅔ cup cider vinegar
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon each ground cloves, cardamom and allspice
- 2 pork tenderloins (1 pound each)
- ½ teaspoon pepper
Directions: Preheat oven to 350 degrees Fahrenheit. In a large saucepan, bring plums and vinegar to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until tender. Cool slightly; transfer to a food processor. Cover and process for 1 to 2 minutes or until blended; strain. Return plum mixture to the pan; stir in the brown sugar and seasonings. Bring to a boil.
Reduce heat; simmer, uncovered, for 8 to 10 minutes or until thickened, stirring occasionally. Place pork on a rack in a roasting pan; sprinkle with pepper. Set aside ½ cup plum sauce for serving. Spoon half of the remaining sauce over pork. Bake for 40-50 minutes or until a thermometer reads 160 degrees, basting occasionally with remaining sauce. Serve with reserved sauce.
6. Spiced Plum Tart With Brandy Whipped Cream
When you combine sweet plums, anise seed, ground cinnamon, ginger, whipping cream, and brandy, you’ll end up with a tantalizing tart that your tastebuds will love. Food.com‘s recipe is filled with fragrant spices and rich flavors, making it an exquisite way to end your day.
- ⅔ cup firmly packed brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon anise seed (optional)
- ½ teaspoon ground cinnamon
- 1½ teaspoon ground ginger
- 1 pinch salt
- 2 pounds Italian plums, halved, pitted (use any ripe plums)
- 1 refrigerated pie crust (½ of a 15 ounce package)
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 tablespoon brandy
Directions: Preheat oven to 375 degrees Fahrenheit. In a large bowl, combine brown sugar, cornstarch, anise seed (if using), cinnamon, ginger, and salt. Add plums; gently toss to coat. Let stand 30 to 45 minutes, stirring occasionally. Unroll pie crust onto lightly floured surface. Roll dough lightly into a 12-inch circle; fit into a 9-inch tart pan with removable bottom that has been lightly coated with non-stick cooking spray. Press dough against sides of pan, trimming off excess dough. Arrange plums cut-side down in single layer, overlapping slightly to cover crust.
Drizzle any juices remaining in plum bowl over top. Place tart pan on jellyroll pan. Bake until bubbly and crust is golden brown, about 50 minutes. Cool on wire rack for 1 hour. While tart is cooling, prepare brandy whipped cream. In large chilled mixer bowl beat whipping cream, 2 tablespoons sugar and 1 tablespoon brandy at high speed until soft peaks form. Don’t overbeat. Remove ring from tart pan and cut tart into wedges. Serve with dollops of brandy whipped cream.
7. Spiced Plum Pie
If you’re tired of preparing and eating the same pie flavors over and over again, Bon Appétit’s recipe via Epicurious is a great way to switch things up a bit. You’ll need pie crust, sweet seasonings, plums, a vanilla bean, and whipping cream in order to make this beautifully-baked dessert. It yields 8 servings.
- 2 tender pie crust dough disks
- 3 tablespoons plus 1 cup sugar
- 1¾ teaspoons ground cinnamon, divided
- 2 tablespoons cornstarch
- 2 teaspoons (packed) finely grated orange peel
- ¾ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- ½ vanilla bean, split lengthwise
- 2½ pounds plums, halved, pitted, each half cut into 4 wedges
- 2 tablespoons whipping cream
Directions: Preheat to 375 degrees Fahrenheit. Roll out 1 pie crust disk on floured surface to 13½-inch round. Transfer to 9-inch glass pie dish. Trim overhang to 1 inch. Refrigerate crust while preparing filling. Position rack in center of oven. Place foil-lined baking sheet in bottom of oven to catch any spills. Mix 3 tablespoons sugar and ¼ teaspoon cinnamon in small bowl; set aside. Whisk 1 cup sugar, 1½ teaspoons cinnamon, and next 6 ingredients in large bowl. Scrape in seeds from vanilla bean. Add plums and toss to coat. Spoon filling into crust, mounding slightly in center.
Roll out second pie crust disk on floured surface to 13½-inch round. Drape crust over filling; trim overhang to 1 inch. Press top and bottom crust edges together. Fold edges under; crimp. Using sharp knife, cut four 2-inch-long slits in center of top crust to allow steam to escape. Brush crust, but not edges, with cream. Sprinkle reserved cinnamon sugar over crust. Bake pie 30 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake until filling bubbles thickly through slits, about 1 hour longer. Cool completely on rack.