How should I prepare green plums?

[MarkinHouston]

Our farmer's market had green plums on sale so I bought a few pounds. At the time I recalled that the French are particularly fond of them, but I have not found any recipes in my French cookbooks. Any suggestions?

[Abra]

The French green plums that I know are Reine Claudes. You'll find lots of recipes online for them, mostly of the crumble and jam variety.

But the green plums that I used to get in the US were something different, much larger and with a pointy end. I'm not sure if that's what you have, and if it would work the same way in recipes.

[Emily_R]

I think unless you are specifically looking for savory ways to use them, you might get more response to this thread if posted on the Baking forum...

[momcook]

The green plums at my farmers market are usually a hybrid of a plum and apricot, and sweeter than most plums. I like to make jam or chutney with them, and adjust for the sweetness. Cut one open, and if it is drier than you usually see with a plum, you may have a "plumcot". The pit may be smaller as well. Treat it as an apricot in baking.

quote=MarkinHouston,May 29 2008, 04:15 AM]

Our farmer's market had green plums on sale so I bought a few pounds. At the time I recalled that the French are particularly fond of them, but I have not found any recipes in my French cookbooks. Any suggestions?

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