Agriculture Reference
In-Depth Information
H O W T O C H O O S E: Plums should be deeply colored, shiny and firm, but not
hard (of course, neither should they be spongy). Don't worry if there is what looks like a
white powder covering the surface; this is a natural "bloom."
H 0 W T O S T O R E: Like other stone fruits, unripe plums will improve if left at
room temperature for a couple of days. And also like other stone fruits, if unripe plums are
refrigerated, the quality will suffer. Once they're ripe, refrigerate them, tightly wrapped.
HOW T O PREPARE: Split a plum along the cleft that runs from stem to blossom
end. The pit should pop right out.
O N E S I M P L E D I S H: Simmer 1 cup red wine, '/s cup sugar and a sachet
containing 4 whole cloves, 1 teaspoon black peppercorns and 1 cinnamon stick. When the
mixture is clear and fragrant, add 1 pound pitted and quartered plums. Simmer until they
soften a little, then refrigerate until chilled. Remove the sachet and serve over vanilla ice
cream.
Spiced Plum Ice Cream
Plums are frequently described as "spicy," but until you taste this ice cream, with
its subtle hints of pepper and allspice, you probably won't know just how appropri-
ate that word is.
MAKES 1 QUART
