What Else To Do With All That Stone Fruit?
Not to beat a dead horse here but as of now I am not only inundated with wild plums, but also wild peaches, and Bing cherries are looking real good, cheap and plentiful in the market right now too. And if you’re anything like me, you just can’t bear the idea of wasting a tiny bit of it.
So with that in mind I consider it my personal duty to share these simple recipes/suggestions to include in your repertoire of things to do with all that beautiful stone fruit. Besides just canning or making jam, which is a whole other undertaking, making cobblers and bread puddings are my most favorite and the simplest ways to celebrate Summer fruit.
Stone Fruit Cobbler
Should make about 4 nice size cobblers
I used pitted wild plums for these individual cobblers, but you can you use any stone fruit and/or berry combination you desire.
1 LB Pitted Stone Fruit
1/2 TB Cinnamon
1/2 TB Nutmeg
1/2 TSP Dried Ground Ginger
1/2 TSP Vanilla
1/2 C Sugar
3 TB Cornstarch
In a bowl toss everything together and divide evenly among four 8 ounce ramekins. Top generously with streusel and bake at 375* for about 15-20 or until filling is bubbly and streusel is nicely browned. We serve these simply with good quality vanilla ice cream.
Wild Plum and Chocolate Chip Bread Pudding
The method and proportions are the same as described in this previous post. Just keep in mind that some fruits go better with or without chocolate. I like pairing plum and cherry with dark chocolate, peaches with white chocolate.