I love plums. I really do. Despite that, the fruit share can even outpace me this time of year. So, I went searching for some ideas to put the plums to use. Last year, I made the plum torte, which I’ll make again soon, but this time, I tried my hand at plum wine.
It’s really easy in concept; I’ve made limoncello this way. Fruit, sugar, and vodka, and let it steep. I’m excited for how this will taste, though. The Bon Appetit article says it should be sweet and sherry-like. I’m hoping to open it at Christmas when we have family here.
I have a confession to make. If you know me well, it may be a shocker.
… I’m finally tired of plums.
Normally, I’m a plum fiend. I feel like this year has been super abundant on the plum front, though, and I’m really just done when it comes to eating them straight. So, I searched for other things to do with this beautiful bowl of fruit I had…
And I found this legendary recipe from the New York Times for Plum Torte. People are crazy enough about this darn recipe that I figured it had to be worth my time. Little Chef helped me out. We ended up having (and needing) fewer plums than the recipe suggests – it really depends on the size of your pan and the size of your plums. I somehow also still don’t have a springform pan (Dear Santa, if you’re listening…), so I lined a cake pan with parchment paper. It turned out just fine.
This was ridiculously easy to make, and when it comes to taste, I think this last picture speaks for itself. A piece disappeared before I could even get a picture! I’ll definitely be making this again. Apparently, it freezes well, so if I get plums again this week, I’ll make a second torte and stick it in the freezer.