We have been talking about fresh plums all summer long. When we finally spotted them at a recent market, we (OK Steve) couldn’t resist snapping up a bagful without bothering to ask the vendor anything regarding variety, locality or organicity. When we returned home all we knew was they were big, very purple and seemed very, very unripe.
A few days later we also discovered they were very, very sensitive, as almost half of our purchase “ripened” into juice-weeping balls of bruises. The chickens received some sweet gifts, Steve resolved never to buy from that vendor again, and Michelle researched how best to dispatch the remaining still-firm plums before their bruising began. (Also, as is common in Gourmandistan, she really wanted something for dessert). A plum and frangipane concoction seemed like a good idea, but the custard came out kind of gritty and the baked plum skins were too leathery for Michelle’s taste. So, the chickens got another treat.
Luckily, however, the baking process helped spur Michelle’s thinking process, which led to creating a roasted plum base for frozen yogurt. The result? This lovely, pinky-purply frozen treat, with a sweet and tart flavor that reminded Steve of umeboshi, the Japanese pickled plum.
A wonderful save for a woeful impulse buy—and an excellent precedent for our second seasonal bag of plums, snapped up by the eternally hopeful Steve on this week’s market trip.
Of course, an ice cream-like dessert called for almond tuiles.
ROASTED PLUM FROZEN YOGURT
(makes about 4 servings)
1-1/2 lbs. plums, halved and pitted 1/2 c. light brown sugar 1/2 c. Greek yogurt Juice of 1 orange, strained Pinch of saltPlace plum halves in a baking pan. Sprinkle brown sugar over. Bake in a 350° oven for about 30 minutes, until fruit is soft, stirring occasionally to make sure sugar doesn’t burn.
Remove from oven and let cool slightly. Process in a food processor fitted with a metal blade. Place purée in a bowl and refrigerate until completely cold, preferably overnight.
Whisk yogurt, orange juice and salt into fruit purée. Freeze in an ice cream maker.
Beautiful. Love the color.
Thanks, Greg!
You made me laugh and the plumbs look so nice – how could they be so badly behaved?
And, now, you made me laugh too!
Yum and double yum.
Thanks, Val. I would say come on over, but Steve already ate all of it.
Looks lovely! I’ve some really nice peaches straight from the farm, so maybe I’ll give it a go with those and let you know.
I think peaches would be lovely. Do let me know how it turns out!
I’m conscripting you guys as my dessert team when I open my restaurant.
(My screen is all wet from my licking the roasted plum yogurt picture.)
Sounds like a plan. Much more fun than my day job!
Had you been around, that one rotten apple wouldn’t have had a chance to spoil the barrel. Great way to handle a bad bag of fruit. Just look at that color!
Oh, I was around! Thanks!
yummmm! and so easy!! thanks for posting this one!
You’re so welcome!
Such a gorgeous color! I can almost taste the umeboshi-esque flavor…
Thanks, Emma! Of course, your beautiful ice cream (which I still intend to make one day if I can ever find shiso) was probably what got me thinking about this.
Those plums are perfection – you used them deliciously
Cheers
Choc Chip Uru
We love umeboshi but in frozen yogurt? Is it “interesting” or is it “good”?
I know exactly what you mean. Actually, it was “good,” so long as you’re somebody that likes tart. It wasn’t really umeboshi … just somewhat reminiscent of it. Make sense?
Yes. I urgently want to make it but our plums aren’t ripe yet.
Hold on, I’m going to save the recipe on Pinterest. 
This is why I (so far) have only dabbled in Pinterest. Good lord, I have to work sometimes!
Your intuition is correct. Stay away.
Great pictures and I love that flowery background in the first shot – very cool. Plums are really difficult. When they are good they are very, very good and when they are bad, they are horrid! Greengages and mirabelles are my favourite members of the plum family.
Thanks so much, Roger! I’m looking forward to getting back to France and having all those wonderful choices! I really like the Italian prune plum type, too. Are they called questches in French?
Nice. Very nice
Merci! (I’m going to have to get used to saying “danke” soon, aren’t I?)
Beautiful food styling and photography! Your sad little plums became quite photogenic.. no one would know they were weeping;) I’d be grinning ear to ear with a dish of this. Great idea to roast them first!
Thanks, Smidge!
I love anything with plums. And I especially love them roasted. Can’t wait to try this!
Thanks so much—and let us know how it turns out!
Luckily, there’s always a way to save a disappointing piece of fruit. It looks like you did more than just that here! That color really is gorgeous.
Thanks so much! Yeah, that’s the good thing about fruit. There’s always jam or dessert or something to make with it, even after its prime. And if not, there are chickens to feed…
As always, your stories crack me up. Amazing color on those plums!
I leave today!
Beautiful colors!
Hi there, do you have a recipe for the almond tuiles? Love your blog! Kimberly
Kimberly: I am pretty sure it was one from Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies book. If you can’t find the recipe online, the cookbook is definitely worth the price! Thanks for stopping by.