Two for One Plums — Plum Cardamom Muffins and Plum Rhubarb Compote

We have two plum trees growing in our front yard.  One is a Satsuma plum and the other is a Santa Rosa plum.  The fruit on the Satsuma is our favorite but it needs a pollenizer and the Santa Rosa plum is an excellent choice for that.  When you plant plums they can be quite prolific and you often get more than you need for yourself.  We have taken several bowls to church over the years and have them snatched up by friends.  The Santa Rosa plum is kind of like the zucchini of plums, but lucky for you we are not doorbell ditching you with them.

Last year we had so many Craig took to cleaning, cutting, depitting and freezing a few ziploc bags of plums.  I thought what in the world are we going to do with frozen plums and will they even turn out okay.  Today I finally made two recipes with those frozen plums and they both turned out quite tasty.  In preparation I took the plums out of the freezer the night before and let them thaw in the fridge.  They turn a little on the mushy side and there was a lot of juice but they were sufficient for my recipes.  A side note plum juice can stain, not that I know from experience and a purple sink.

First is a plum cardamom muffin, which I pinned from Kitchen Heals Soul, and the second is a plum rhubarb compote.  I also learned today that compote is French for mixture.

Plum Cardamom Muffin

Ingredients:

3/4 cup sugar

2 cups flour

1 Tbsp baking powder

1/2 tsp salt

3/4 tsp cardamom

2 large eggs

1 tsp vanilla

1/2 cup melted butter

3/4 cup skim milk

3 to 4 pitted and chopped plums

cinnamon sugar for topping

Directions:

1) Preheat oven to 375 degrees

2) Grease/spray 10 muffin cups of a standard muffin tin

3) Mix all the dry ingredients in a bowl and stir together to integrate well

4) Hand beat eggs in another bowl, add vanilla, butter and milk and incorporate well together

5) Add wet mixture to dry mixture and mix in together

6) Drop 1 dollop of batter into each of the 10 muffin cups

7) Top batter with pieces of plum (I would slightly push in and add more plums if you feel you have room)

8) Add another dollop on top of the plums to cover the plums

8a) Add water to the 2 other cups

9) Sprinkle generously with the cinnamon sugar

10) Bake for 18 minutes or until toothpick comes out clean

11) Cool for 10 minutes before lifting out of muffin tin and transferring to a wire rack

12) Serve for breakfast or as side bread with a delicious dinner salad

Plum Rhubarb Compote

Ingredients:

3 cups of rhubarb, cleaned and diced like celery

3 cups of plums, pitted and chopped

1/2 cup of fresh orange juice

1/2 cup of brown sugar

Directions:

1) Place all ingredients in a heavy medium pot

2) Stir occasionally while bringing to a boil on medium heat

3) Once boiling, reduce heat and cover for 5 minutes

4) After 5 minutes, remove cover and stir again

5) Stir occasionally for another 5 minutes

6) Remove from heat and let cool

7) Serve over ice cream, oatmeal, toast – or other choices shown here

Craig and I enjoyed ours over ice cream and then store the rest in the fridge for later.

2 Comments

  1. We also got plums in our bountiful basket this week. So we will definitely have to try one of these recipes. Yum!

  2. OOOOH! Thanks for linking up with us on “Strut Your Stuff Saturday!” We hope to see you next week! -The Sisters

Leave a Reply

%d bloggers like this: