19 hours ago, Pete Fred said:But don't hold your breath for any plummy delights. They were a bit 'meh', so I won't be bothering to make anything with them. However, there is a lady I know who makes lots of jam, so maybe she can turn them into sweet gold.
If you can come up with any uses for cooked fruit or a purée, consider roasting some of those plums and see what it does for them. It will concentrate the sweetness and flavor and add a note of caramelization, depending on the time and temp you choose. I cut them in half, place cut side down on a parchment or foil-lined baking sheet, roast @ 350°F, for 20-40 min. Cool and remove the pits. For a purée, you can whiz them skins and all in a blender or food processor and leave it as chunky as you like.
Edited to add that I do this as a first step for any stone fruit sorbet, ice cream or popsicles
