Best 3 Plum Puffs Recipes

PLUM PUFFS

Steps:

• Preheat oven to 375°F Grease a 12-cup muffin pan.
• Mix together flour, baking powder, salt, 1/2 cup sugar, and 1/2 tsp cinnamon. Add 1 cup plum pulp (see instructions at end of recipe), cream, egg, and 1/4 cup melted butter and stir until combined (should still be lumpy, not smooth).
• Spoon batter into muffin cups to about 2/3 full. Bake about 20 minutes or until centers are set. Remove puffs from pan immediately.
• While puffs are baking, combine cinnamon and sugar. As soon as the puffs are removed from the pan, dip tops into melted butter, then into cinnamon-sugar mixture.
• To make plum pulp: Wash plums and place in a large pot. Add a little water (about 1/4 to 1/2 cup) to pot--just enough to make some steam. Cover and heat over very low heat until the fruit is soft. Pour the juice and some fruit into a colander set over a large bowl (to catch juices and pulp). Mash the fruit around with a potato masher (not too hard--you don't want to break the pits!) until most of the pulp and skins have been pressed through the colander. Discard the pits, add some more fruit to the colander, and repeat until all the fruit has been pressed through. 2 lbs of plums should yield about 3 cups pulp, which may be used for this recipe, frozen in containers or freezer bags, or made into jam. Look for European plums, not Asian plums as they are not as good for cooking.

ROAST PLUM DUCK PUFFS

Steps:

• Mix the ginger with the soy and plum sauces, oil and honey in a deep dish, then add the duck legs, turning to coat. Cover and chill for at least 20 mins.
• Heat oven to 160C/fan 140C/gas 3. Lift the duck legs onto a non-stick baking tray, then roast for 1½ hrs until crisp and golden. Meanwhile, tip the remaining marinade into a small saucepan and simmer for 2 mins, then cool. When the duck is cool enough to handle, remove the skin and shred the meat. Mix with the cooled marinade and spring onions.
• Unroll the pastry onto a floured surface and roll it out even thinner until you have a sheet large enough to stamp out 10 circles using a 9-10cm round cutter. Put 2 tsp of the duck filling in the middle of each circle, brush the edges of pastry with a little egg, then fold the pastry circles in half, pressing to seal so you have a half-moon shape (any remaining duck makes a great filling for wraps). Transfer the puffs to a baking sheet and brush with more egg. Can be frozen for up to 1 month. Bake for 15-20 mins until golden, or 5 mins longer from frozen.

PLUM TART

Steps:

• Preheat oven to 400°F. Line a 9 1/2-by-13 1/2-inch rimmed baking sheet (quarter sheet pan) with parchment, leaving a 2-inch over-hang on long sides.
• On a lightly floured surface, roll out dough to an approximately 14 1/2-by-11 1/2-inch rectangle, about 1/4 inch thick. Trim edges so you're left with a 14-by-11-inch rectangle. Fit into sheet (dough should come all the way up sides without an overhang). Freeze 15 minutes.
• Stir together fruit, sugar, cornstarch, lemon juice, and salt; arrange mixture in tart shell, in a single, slightly overlapping layer (if using a variety of colors of fruit, arrange by color if desired).
• Bake 15 minutes, then reduce temperature to 375° and continue baking, rotating sheet twice, until fruit is bubbling and pastry is puffed and cooked through, 1 hour to 1 hour, 15 minutes (if pastry is browning too quickly, tent with foil; if middle puffs up during baking, remove sheet from oven, use scissors to snip a little hole in puffed-up spot, and return to oven).
• Let cool completely in sheet on a wire rack. Use parchment overhangs to remove before cutting into pieces to serve. Tart can be stored at room temperature, covered loosely with foil, up to 1 day.