08/12/2013 10:00 EDT | Updated 10/12/2013 05:12 EDT

Plums are featured in recipes for crepes, endive and hazelnut salad and soup

Here are some recipes to try using plums.

Plum Crepes With Cardamom and Honey Whipped Cream

These crepes are delicious for breakfast, brunch or dessert. The plums are cooked with star anise until just soft and complemented by the cardamom in the whipped cream.

3 eggs, lightly beaten

500 ml (2 cups) milk

50 ml (1/4 cup) melted butter, plus extra for cooking crepes

250 ml (1 cup) all-purpose flour

5 ml (1 tsp) salt


15 ml (1 tbsp) vegetable oil

6 blue plums, pitted and quartered

50 ml (1/4 cup) granulated sugar

250 ml (1 cup) semi-dry white wine (such as Riesling)

8 whole star anise pods

Zest and juice of 1 lemon

Whipped Cream

250 ml (1 cup) whipping cream (35 per cent)

75 ml (1/3 cup) liquid honey

1 ml (1/4 tsp) ground cardamom

In a large bowl, whisk eggs, milk, 50 ml (1/4 cup) melted butter, flour and salt until no lumps remain. Cover and refrigerate for at least 2 hours before making crepes.

Plums: In a large heavy-bottomed skillet, heat oil over medium heat. Brown cut side of plums for about 2 minutes per side; sprinkle with sugar. Add wine, star anise pods and lemon zest to skillet and bring to a boil; reduce heat to medium. Cook until plums are soft, about 4 minutes. With a slotted spoon, remove plums to a heatproof bowl.

Bring syrup to a boil; boil until reduced by half, 5 to 6 minutes. Add lemon juice to taste; pour over plums. Cover and let cool to room temperature.

Crepes: Heat a 20-cm (8-inch) non-stick skillet over medium heat. Brush pan with melted butter. Pour 75 ml (1/3 cup) batter into centre of pan, tilting pan to cover bottom thinly. Return to heat for about 1 minute or until bottom is lightly browned. Using a spatula, flip crepe over and brown other side. Remove to a plate. Repeat with remaining batter, buttering pan if needed. (Refrigerate crepes if not using immediately.)

Whipped Cream: Using an electric mixer, whip cream on medium until thickened slightly. Slowly add honey and cardamom, whipping until stiff peaks form, about 2 minutes. Keep refrigerated until ready to use.

Remove star anise pods from plums. Place crepes on cutting board. Divide plum mixture among 8 crepes, spooning mixture onto one half. Fold crepes over. Carefully transfer to serving plates; garnish with whipped cream and a star anise pod.

Makes 8 servings.

Nutrition information per serving: 365 calories; 7 g protein; 20 g fat; 39 g carbohydrates; 1.5 g fibre; 400 mg sodium.

Source: Developed by chef Tafik Shehata for Foodland Ontario.


Plum, Hazelnut and Endive Salad

Plums and roasted shallots provide a sweet contrast to the bitter greens in this hearty fresh salad. Hazelnuts add crunch. You can toast the hazelnuts for 10 to 15 minutes while roasting the shallots.


50 ml (1/4 cup) olive oil, divided (approx)

2 large shallots, peeled and halved

Kosher salt and freshly ground pepper

10 ml (2 tsp) chopped fresh thyme, stems reserved

30 ml (2 tbsp) apple cider vinegar


1 Belgian endive, sliced in rounds

Half head radicchio, sliced in wide ribbons

Half head frisee lettuce (dark green outer leaves removed)

125 ml (1/2 cup) hazelnuts, toasted

2 plums, pitted and cut into 8 slices

Heat oven to 190 C (375 F) or heat barbecue to medium.

On a large piece of foil, pour 2 ml (1/2 tsp) of the oil onto 1 side. Place shallots in oil, cut side down. Lightly season with salt and pepper. Top with thyme stems; drizzle with 2 ml (1/2 tsp) of the oil. Seal to form packet. Roast in oven or on barbecue for 20 to 25 minutes or until tender. Let cool to room temperature. Discard thyme stems; chop shallots and reserve juice.

In a small bowl, combine shallots, reserved juice, pinch each of salt and pepper, chopped thyme and vinegar, mixing to dissolve salt. Stir in remaining oil.

In a large bowl, toss together Belgian endive, radicchio, frisee, hazelnuts, plums and vinaigrette.

Makes 4 servings.

Nutrition information per serving: 268 calories; 5 g protein; 22 g fat; 17 g carbohydrates; 6 g fibre; 170 mg sodium.

Source: Developed by chef Tafik Shehata for Foodland Ontario.


Plum Rum Soup

Plums give this soup its vibrant colour and flavour. It may be served hot or cold with a dollop of yogurt for a perfect start to a meal featuring roast pork or chicken.

750 g (1 1/2 lb) purple plums (about 8)

375 ml (1 1/2 cups) water

125 ml (1/2 cup) dry red wine

125 ml (1/2 cup) granulated sugar

30 ml (2 tbsp) lemon juice

1 piece (5 cm/2 inches) lemon rind

1 cinnamon stick

15 ml (1 tbsp) cornstarch

30 ml (2 tbsp) dark rum (optional)

Yogurt or sour cream, for garnish

In a large saucepan over medium-high heat, combine plums, 250 ml (1 cup) of the water, wine, sugar, lemon juice, lemon rind and cinnamon stick; bring to a boil. Reduce heat and simmer until plums are very tender, about 10 minutes.

Whisk 125 ml (1/2 cup) of the water with cornstarch until smooth; pour into soup and cook for another 5 minutes. Pour soup through coarse sieve, pressing plums through sieve but leaving behind solids. Discard solids.

To serve hot, stir in rum (if using) and serve. To serve cold, cover and let soup cool; stir in rum (if using). Refrigerate for up to 2 days.

Makes 1 l (4 cups)

Source: Foodland Ontario.