They were pretty little purple balls of plumy goodness. And, these little plums are just perfect for this No Cook Fruit Syrup ...

Perhaps the most autumnal fruit of all, even in colour, the plum is a dream to work with in the kitchen. Whether it’s baked into a buttery cake, sitting under sweet crunchy crumble or simmered with ...

Drain well and add to bowl with plums. Add nutmeg and salt, and stir. Add maple syrup and teff flour and stir until plums are evenly coated and ingredients are combined. Pour mixture into 8 x8 ...

The British plum season starts in late July with the Opal variety and finishes in mid-to late-September with the Marjorie Seedling. Each variety has a 2-3 week season. British plums develop an ...

Reduce heat to medium and simmer until reduced slightly (8-10 minutes). Remove from heat and cool to infuse. Add plums, thyme syrup, juice, rum, prosecco and crushed ice to pitcher; stir gently to ...

Blend until smooth. Add the syrup, plum wine, and lemon juice and continue processing. Pour the mixture into a 13x9x2-inch nonaluminum or glass baking pan. Freeze for about 1 1/2 hours.