#damson plums

[halljavalge]

Source: nordvind_

ℍ𝐚𝓵ｌ נ𝐀 𝔳คĻǤẸ

[askwhatsforlunch]

Whisky Plums

These Whisky Plums make a deliciously seasonal dessert, a delightful way to cook your harvest if, like me, you're lucky to have a Damson Plum Tree in your garden! Happy Saturday!

Ingredients (serves 1):

2 tablespoons unsalted butter

half a dozen just ripe Damson plums, rinsed

2 tablespoons 10 Years Peated Bowmore Single Malt Whisky

2 teaspoons caster sugar

In a small frying pan over a high flame, melt butter.

Halve and pit Damson plums.

Once the butter is just foaming, add the plum halves. Sauté, coating in butter, 3 to 4 minutes, until softened and just browned.

Deglaze with Whisky, and immediately turn the heat to medium.

Sprinkle with caster sugar, and cook, a couple of minutes more, until sugar dissolves and the sauce just thickens.

Enjoy Whisky Plums hot, as they are, or on top of thick yoghurt or Whisky Ice Cream!

[sunalise]

DISAPPOINTMENT

It’s simply not my fault that this man of damson plums eyes and fair skin hasn’t fully taken the time to understand me. Blinded by my temptress ways, until the egg of all things fantasy crack, and he’s left with me. Brown skin, and even browner eyes.

[froggyfroo-art]

OC-tober Day 19 - Fruit (Prompt list by @oc-growth-and-development)

So I know I draw these four too much but I came up with the idea of each of them having a fruit that are natively grown in their respective countries and I thought it was cute! Anja has a hala (Hawaii), Suzi has a persimmon (South Korea), Erika has cloudberries (Sweden) and Gareth has damsons (UK).

Yes I had to make my own patterns for this but they were totally worth it and definitely worth reusing tbh bc I’m proud of them! I’m getting ideas for my office’s feature wall, now… Also I’ve never seen a hala until today and they’re MASSIVE and really hard to draw…!

[midgardbrewhouse]

Damson in Distress - Belgian Abbey Plum Ale

Profile:

A strong warming and flavourful Belgian Abbey Ale, like a fruity Leffe Brune with hints of Duvel pared with the earthy sweet and slightly sour Damson Plums. With warming clove hints from the yeast and a well attenuated dryness, this is the perfect winter warmer.

Recipe designed to brew 20L. Approx 7kg grain.

Malt Bill:

78.4% Bohemian Pilsner Malt

7.15% Munich Type 1

1.15% Vienna Malt

2.7% Biscuit Malt

5% Torrified Wheat

60 minute mash at 68c. Sparge @ 70c.

Boil Schedule:

15g Saaz

24g Hallertau Mittlefru

(30 minutes)

1 tsp Irish Moss

20g Saaz

200g Candi Brown Sugar Crystals

300g Soft Brown Sugar

(30 minutes)

Flame out. Cool to 23c and pitch Wyeast Belgian Abbey

Ferment @23c for 7 days. 

Secondary

Wash & Chop 4.7kg fresh picked Damson Plums (Pits removed)

Place in secondary with 1 crushed campden tablet and move beer on top, ferment at 20c for a further 7 days. Drop to 3c for last 2 days.

Filter and bottle with 135g Brewers Sugar.

OG: 1.072

Add plums at 1.010 - Gravity now about 1.012

FG: 1.008 = 8.2% ABV

[askwhatsforlunch]

Damson Galette

I've picked a glut of beautiful plums on our tree in the garden, and baked this simple, but delicious as, Damson Galette, a goergeous end-of-Summer treat! Happy Saturday!

Ingredients (serves 4):

a dozen and a half just ripe Damson plums, rinsed

400 grams/14.6 ounces Pâte Brisée (Water Shortcrust Pastry) 

4 heaped tablespoons good quality fig jam

4 heaped tablespoons ground almonds

1 egg

1/2 tablespoon caster sugar

Halve and pit Damson plums. Set aside.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper; set aside.

On a lightly floured surface, roll out Pâte Brisée into a large circle, not too thinly. Trim the edges, and gently place Pâte Brisée circle onto prepared baking tray.

Generously spread fig jam, onto Pâte Brisée circle, leaving out the edges. Sprinkle evenly with ground almonds.

Arrange Damson plum halves, cut side up onto the fig jam from the centre out, into a circle. Fold the edges of the galette, slightly on top of the plums.

Break the egg in a small bowl, and beat it lightly.

Brush the edges of the galette with egg wash.

Sprinkle Damson plums and Pâte Brisée alike with caster sugar.

Place in the hot oven, and bake, at 200°C/395°F, 30 to 35 minutes, until pastry is a nice golden brown colour.

Remove from the oven, and let cool slightly.

Serve Damson Galette warm or cooled, with tea, coffee or chilled Champagne!

[askwhatsforlunch]

Pistachio and Honey Plums

There are still a few plums on the tree, and some fallen softly in the Veg Patch every morning. Birds will have picked at many, but there are others left untouched, hidden by beetroot leaves. I gather them, leaving the ones the birds have nibbled out for the bees and wasps (I hold no grudge) to feast on. And I cook a simple feast, fit for humans. They don’t need much, they are gorgeously ripe and sweet from the Summer sun. Simple Pistachio and Honey Plums, a delicious harvest treat! Happy Saturday!

Ingredients (serves 2):

1/4 cup shelled pistachios

1 tablespoon unsalted butter

a dozen ripe Damson plums, rinsed

1 tablespoon fragrant pure honey (like lavender or heather)

In a large skillet over a high flame, toast pistachios until just browned and fragrant, a few minutes. Transfer to a plate set aside.

Return the skillet over medium-high heat, and add butter.

Halve and pit Damson plums. 

When the butter is just foaming, add Damson plums, and sauté, to coat in butter. Cook, a couple of minutes.

Roughly chop pistachios.

Once the plums are browning on the flesh side and becoming darker on the skin side, stir in two-thirds of the chopped pistachios. Cook, shaking the skillet, a couple of minutes more.

Drizzle generously with honey. Cook, another minute.

Serve Pistachio and Honey Plums hot, sprinkled with remaining chopped pistachios, on their own or generously topping thick yoghurt.

[askwhatsforlunch]

Damson Gin

This year, the fruit harvest is producing as much tipple as Jams and Jellies! After this delicious Spiced Pear Liqueur, and a batch of Cider currently fementing, the glut of plums I picked on our tree allowed me to make this gorgeous Damson Gin. A delightful Autumnal night cap. Happy Wednesday!

Ingredients (makes about 500 millilitres/2 cups):

a dozen plump, ripe Damson plums

1/2 cup + 2 tablespoons caster sugar

500 millilitres/2 cups London Dry Gin

Thouroughly rinse Damson plums. Then, halve and pit them.

Place plum halves into a large sterelised jar. Sprinkle caster sugar over them. Top with London Dry Gin and close jar tightly. Shake the jar energetically.

Place the jar on a shelf in a draught-free place and not in direct sunshine, although not away from it either.

Shake the jar every day for a week, until the sugar is completely dissolved.

Then, keep it in a darker, cooler spot, and allow to infuse, a couple of months. 

After two months, the liqueur will have taken this gorgeous garnet hue.

Strain mixture through a fine mesh sieve fitted with coffee filters, and pour Damson Gin in a sterelised bottle, closing tightly.

You can return the plums to a a sterelised jar with sugar and Gin to make another bottle --although you will need to wait a bit longer at least three to four months for them to infuse as well.

Keep Damson Gin in you liqueur cabinet and serve after dinner, use it in desserts or offer as a gift to friends.