#garden plums

[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.