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Purple plums and sugar are steeped in 190-proof rectified alcohol and vodka for more than 5 months to make this homemade Polish liqueur.
Ingredients: plums, alcohol, vodka, sugar
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This recipe is by Matt Lee And Ted Lee and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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For her elegant interpretation of fruit danish, Grace Parisi tosses wedges of big purple plums with sugar and cardamom, then pinches them into neat little puff pastry pockets and bakes them.
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Using prepared puff pastry makes this elegant chicken and plum pie a snap to make.
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Summer fruit at its peak needs only a little embellishment to make an elegant dessert.
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When making fruit crumbles, pastry chefs prepare the components separately, then bake them together quickly so the topping stays crispy.
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Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling.
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Red cabbage, green onion, mandarin oranges, dried cranberries, and pine nuts make up an interesting and colorful salad.
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Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
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Pretty and delicious, too! The combination of the purple cabbage (a little sweeter than the green) and the apples is awesome. The dressing is my Grandma's recipe. You will be sure to impress your guests!
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This Filipino jam recipe, known as halayang ube, is a sweet treat made from purple yams, which are commonly found in the Philippines.
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Get Grilled Summer Fruit Recipe from Food Network