The courting and seduction of the disingenuous plum

Summer seduces with warmth and blue skies, or the anticipation of both, whereas Autumn seduces with colour. I’m not alluding  to the glorious annual show of colour produced by the forest, but to the luscious displays of damsons, figs, blackberries and plums that now fill the markets and the roadside stalls with their infinite array of deep, subtle colours reminiscent of piles of amber, rubies and garnets . Plums, amongst all these honest seasonal delights, can be cruel deceivers. Lying in seductive piles, their deep colours and soft curves promise a ripeness and juice laden sweetness which illusion is so often dispelled at the first bite. It surprises me that Eve didn’t go for the plum rather than the apple, but maybe it was a bad year for plums in Eden or she was a lot smarter than the average single girl in the Garden. The good thing about a plum, apart from stunning good looks, is its ability to transmogrify into the most delicious dessert, sauce or preserve. To reveal the character of the plum one has only to combine it with heat, butter, sugar, cream and pastry as I did with a particularly good looking bunch of these fraudulent fruit. Having cut them in half, and removed the stones, I put them into a pan with some sugar, butter and a splash of sweet white wine. The lidded pan cooked over a medium heat for about 15 minutes, until the plums were starting to collapse and producing delicious juices. Whilst this was happening I was cooking some small squares of egg washed and sugared puff pastry in the oven. This simple assembly reveals that the plum is not a pushover, but only needs to be showered with warmth, wine and sweetness if one is to enjoy the delights that are so clearly on offer.

About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in Autumn, baking, blackberries, Blackberries, Cooking, Damsons, desserts, Digital photography, dough, food, Food and Photography, France, Fruit, pastry, Photography, photography course, Photography holiday, Plums, puff pastry, Uncategorized, Wine, Writing. Bookmark the permalink.

15 Responses to The courting and seduction of the disingenuous plum

  1. Not a big dessert person, your fruit desserts always make me hungry. Stunning pictures.

  2. peasepudding says:

    Beautiful post and photographs, I so look forward to stone fruit season but we still have berries to go yet only just peeping into spring here in NZ

  3. Perfect pudding, stunning photos!

  4. ChgoJohn says:

    Your opening photograph is simply beautiful. Plums are hitting the farmers markets here but, surprisingly, there are still plenty of peaches available. Since I love both fruits, I’m really enjoying this. The beauty of your plum dessert lies in its simplicity, to be sure.

  5. Karen says:

    I love plums and your simple dessert looks so appealing. Maybe it was a little early in the season for Eve. I would choose a lush, sweet and juicy plum every time even though I have thousands of apples.

  6. Nice! So simple and yet delicious. Great pictures and story, as usual!

  7. Wait, I thought this summer was cold, now you’re missing it. Ha, oh well. I love this recipe and the photos are perfect as always.

  8. ....RaeDi says:

    Your pictures and the jewel tones you have captured… oh yes you are the professional but still… beauty is as beauty does and you have caught it all! I have to admit… the way the post sits on my screen I could not see how you used your pastry, them I read cooking pastry and then when I saw the finished… amazing! I will indeed be doing as you have done, bring out the best of the fruit and place on (not in!) the pastry, I love it! I live at the very tip of a peninsula and do not get out much! ….RaeDi

  9. ambrosiana says:

    I think the color of that plum is sexy!!!. Since I am not a dessert lover, I love this one because I love fruit!!

  10. Exquisite photography…I’m hungry.

  11. bakingdevils says:

    Oh! what beautiful photography….I have a lot of learning to do on this front….lovely post…


  12. joshuafagans says:

    Remarkable as always! Yes the plum can be a cruel mistress but not unlike most fruit. Once you’ve had that perfect specimen you are always looking for the next!

  13. Wonderful description of and recipe for autumn. I wish I could see the photos better, but I’m away from home at the moment and have only a tiny netbook screen. but even so the serving looks delicious, though I like plums best as pruneaux. I once visited a farm in the Dordogne where a lovely enthusiastuic man showed us how he turned his prunes d’Ente into dried pruneaux.

  14. Rachel says:

    “disingenuous plum”? Wonderful! Oh, and yummy I’m sure… I never would have thought to cook them with white wine but I like the idea! Mmmm…

  15. I wish all of the fruit I buy looks as amazing and appealing as yours. No fair! =D

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