What are some receipes using Java Plum?

Java Plum Torte



Ingredients

1 1/2 pounds Java plums

1 cup sugar

3/4 cup hazelnuts

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground allspice

1 1/2 sticks (3/4 cup) unsalted butter, softened

3 large eggs

1 teaspoon vanilla

preparation

Preheat oven to 350°F. Butter and flour a 9-inch springform pan.



Prep:

Quarter and pit plums. Coarsely chop half of plums and in a bowl toss with 2 tablespoons sugar. In another bowl combine remaining plums with 2 tablespoons sugar. On a baking sheet in middle of oven lightly toast hazelnuts until fragrant and insides are golden, 10 to 15 minutes. Cool nuts and grind fine in a food processor.

In a bowl whisk together hazelnuts, flour, baking powder, salt, and allspice. In a bowl with an electric mixer beat butter and remaining 3/4 cup sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition, and beat in vanilla and flour mixture until batter is just combined.

Drain chopped plums in a sieve, pressing on fruit, and pat dry with paper towels. Stir plums into batter and spread evenly in pan.

Drain quartered plums in sieve, pressing on fruit, and arrange, skin sides up, over batter. Bake torte in middle of oven 1 hour and 20 minutes, or until golden brown and a tester comes out clean. Cool torte in pan on a rack 30 minutes. Remove side of pan and cool completely.

What are some receipes using Java Plum?
I can give you a Java plum jam recipe....

Ingredients:



250 gms ripe Java plums. About 25.Washed very well.

250 gms sugar

1/4 apple cut in 1/2" pieces

Squeeze of lime.

A pinch of finely ground fennel.



In a clean stainless steel pan with a thick base, place plums along with the sugar and heat on medium flame



Stir till plums start to soften. Add pieces of apple.



Cover for a few minutes as juice is released and the sugar in tinged with mauve. As the jamuns soften mash them a bit to hasten the process.



Within a few minutes the juice will have been released completely and the seeds can be removed. Add lime juice.. about a half teaspoonful. Cook over medium heat till mixture begins to froth. Add a pinch of finely ground saunf (fennel seeds) as the mixture begins to thicken.The jam should have reached the non runny stage within 15 minutes.Test a bit of the juice on a plate to see if it congeals .Take the pan off the fire and bottle immediately in clean and sterilized jars. Keep a quarter inch at the top of the bottle, insert two rounds of butter paper on the lid and cover immediately while hot.



It tastes pretty good right now and I will be able to give a second opinion within two weeks when the flavours will have settled .



The violet colour out of this world!

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