12 recipes with plums and Mirabelle plums

Plum season has arrived! If your trees are crumbling under their fruit and don’t know what to do with them, here are some recipe ideas so you don’t miss any. And as a bonus, recipes with mirabelle plums for the end of summer.

At this time of year, the plums finally arrive on the markets and make their appearance in the gardens. But plums are fruits that ripen quickly and spoil just as quickly. So to avoid letting them rot, or seeing them devoured by birds, here are some simple and delicious recipe ideas for using them.

What are the nutritional benefits of plums?

First, know that it is recognized for its laxative capacities… To be consumed in moderation, therefore! The riper the fruit, the less it will have this property. The plum is also very moisturizing, and it is low in calories: 100 grams of fruit correspond to 48.7 calories.

It is rich in vitamin C, vitamin B9 (folic acid which helps regenerate cells), but also in various minerals. It includes potassium (149mg per 100 grams of plums), calcium, magnesium and phosphorus.

Don’t miss the short mirabelle plum season

There are many varieties of plums: quetsches, plum d’Ente, greengage plums, early plums… But we have to admit that the mirabelle plum from Lorraine is the queen of them. Between mid-August and the end of September, Mirabelle plums from Lorraine tumble onto the stalls. These small suns with an orange-yellow complexion traditionally ripen in the north-east of France.

That of Nancy, the most generous, blushes slightly in the sun and has a clear flesh. Its little sister from Metz reveals a flesh with a more sustained tone. Both are packed with beta carotene. Perfect for maintaining our tanned complexion when we return from vacation! We savor them like candies… As a bonus, their soft fibers (2.3 g per 100 g) help us maintain a bikini belly. Fragile, Mirabelle plums wait one to two days maximum in the compote (in a cool room) and no more than 4 to 5 days in the vegetable drawer of the refrigerator. To prolong their season, they are frozen in mumps, flat, and enclosed in individual sachets. Enough to brighten up our recipes until the end of the year!

Source : 500 diabetes recipesDr. Pierre Nys (ed. Leduc)

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2/12 – Plum pie
Plum tartFirst prepare a homemade shortcrust pastry. For this, use 250g of soft butter (not melted), 500g of flour, 1 teaspoon of salt and a little water (5cl). Next, prepare 1.5 kilos of plums that you cut in half to pit them. Arrange them on your pastry and cover with a thin layer of brown sugar. Bake at 210 degrees, about 45 minutes.

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3/12 – Granola with plums and dried apricots
The day before, cut 4 dried apricots and 4 dried plums into small cubes. Put them in a bowl and cover with water. In another bowl, mix 100 g of whole almonds and 1 tbsp. at s. pumpkin seeds. Also cover with water and let it sit for 12 hours. The next morning, coarsely chop the almond mixture in the bowl of the mixer. Pour into a salad bowl, add the dried plums and apricots, then 2 kiwis cut into slices, 1 tbsp. c. of cinnamon and 1 L of soy milk. For 4 people.

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4/12 – Prune cake
Plum clafoutis Prepare a dough using 80g of flour, 4 eggs, a pinch of salt, 125g of sugar, 30g of butter and 20cl of milk. Stir everything and add 500g of plums washed, pitted and cut beforehand. Mix everything and place in a cake pan before baking for 50 minutes at 180 degrees.

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5/12 – Roasted plums
Roasted plums Plums can also be eaten roasted! As an accompaniment to white meat such as pork tenderloin for example. Use large plums, about 4 per person. Pit them and arrange them in a dish, sprinkle them with 6 teaspoons of liquid honey, a little vanilla powder, and a light layer of blond cane sugar. Between each plum, put a very small piece of butter. Bake at 160 degrees for 30 minutes.

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6/12 – Crunchy cut with red fruits and plums
Mix 400 g of silken tofu and 1 tbsp. at s. of honey, divide into cups. Cut 6 strawberries into quarters, pit 2 plums and cut them into quarters as well. Arrange them and 10 raspberries on the cups. Book cool. When ready to serve, spread 4 tbsp. at s. puffed quinoa balls. For 4 people.

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7/12 – Plum jam
Plum jamThe plum season is very short… So to enjoy it longer, make jam! For 1 kilo of plums (those of your choice), use 1 kilo of sugar and 50 cl of fresh lemon juice. Wash, pit and cut the plums. In a large casserole dish, let all these ingredients macerate for 12 hours, stirring occasionally. Then bring to the boil, remove the foam after 15 minutes and wait until your mixture is liquid. Then pour into jars, close and return immediately to pasteurize the jam.

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8/12 – Plums in syrup
Plums in syrup Choose 400g small firm plums (Reines-Claudes for example). Remove the stems, cut the fruits crosswise and immerse them for 30 seconds in boiling water to peel them. Pack the fruit in the bottom of the jars. Next, prepare a mixture of 300g of sugar, 1L of water and lemon juice (you can replace some of the sugar with honey). Bring everything to a boil and remove from heat. Barely let cool and place this mixture in the jars of plums. Place the jars covered with water in the pressure cooker. When the valve starts to make noise, allow two minutes to sterilize. Then remove when the pressure has gone down.

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9/12 – Mirabelle plum and anise crumble
Preheat the oven to 240°C. Oil a gratin dish. Pour 500 g of mirabelle mumps and sprinkle with 1/2 c. c. of cinnamon. Arrange 2 stars of star anise on it. Prepare the crumble dough. Mix 125 g of oat flakes, mix the powder obtained with 50 g of ground almonds and 50 g of coconut sugar. Then add 50 g of butter, mixing everything with your fingertips. The paste should have the consistency of coarse sand. Arrange over fruit. Bake for 30 minutes, until the crumble is golden. Serve warm.

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10/12 – Light mirabelle plum cake
Preheat the oven to 210°C. In a bowl, beat 2 eggs and 75 g of honey. Pour in a little soy milk, mix, then gradually add 125 g of wholemeal flour, mixing after each addition. Gradually add 50 cL of soy milk, still stirring to avoid forming lumps, then a few drops of bitter almond extract. Arrange 500 g of pitted Mirabelle plums in a cake dish and cover with the dough. Slide into the oven and cook for 30 minutes. Serve warm or chilled.

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11/12 – Mirabelle plum gratin
Preheat the oven to 180°C. Oil 4 ramekins (type crème brûlée ramekins). Cut 2 handfuls of Mirabelle plums in half and pit them. Divide them into the ramekins. In a salad bowl, mix 60 g of ground almonds and 60 g of honey. Add 2 eggs, one at a time, 2 tbsp. at s. of light cream and mix well. Divide into the ramekins, press the Mirabelle plums into the mixture and cook for 20 minutes, until the surface is golden brown. Serve warm.

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12/12 – Vanilla and mirabelle plum porridge
Bring 1 L of almond (or soy) milk to the boil with 1 knife tip of vanilla powder. Lower the heat, pour in 160 g of rolled oats and cook for 15 minutes, stirring constantly with a whisk. The mixture thickens and takes on a creamy consistency. Remove from heat, add 4 tbsp. at s. of maple syrup and pour into bowls. Add 15 cL of milk to a height of 1 cm in each bowl, distribute 600 g of Mirabelle plums cut into cubes and serve immediately. For 4 people.


Source: Topsante.com by www.topsante.com.

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