It’s been three years since we moved into this house from Israel. At that time, we had just missed the plum season. It was only the following year that this little plum tree gave us a grand and decadent welcome, and now each year, it never disappoints.
This particular tree is so abundant in fruit that I am always afraid the branches may break under the weight of it all. It is a truly remarkable tree – to me, it tastes the essence of Summer. A complete, luscious, honey-flavoured Summer. For the perfect plum, you need to catch it right at that moment, just before it softens that little bit too much. This is a delicate moment because, in just a week, they will all start to drop.
The swans and ducks enjoy them, but only the swans with their long necks can grab them from the tree itself. They also keep the ground clean, and I think they swallow the pips and all, as there is no evidence of any fallen fruit. But the tree looks lighter with each passing day.
Each evening after my dinner, I stroll the garden, plucking one or two off the tree, judging them by their colour only – I know which ones are perfect for eating. With the slightest touch, they fall into my hand without any effort. I find a spot to sit and eat and enjoy my sweet end to an evening meal—a quiet moment. There is a feeling of contentment and deep gratitude from this simple pleasure. Maybe it is the silence at that time of day or the light. I think it is mostly a combination of both.
lightly grilled plum & pecan crumb
serves 4
ingredients
¼ tsp ground cardamom
½ cup pecans, macadamia or nuts of choice
1 date – seed removed
8 small ripe plums
2 Tbsp honey/maple syrup
preparation
- Preheat the grill.
- Place the nuts, date, and cardamom in the blender and pulse until the mixture becomes a fine crust. Pour into a bowl and set aside.
- Cut each plum in half and remove the stone. Place the halves on a baking tray, cut side upwards and scoop a spoon of the nut crumb into the pit of each plum. Lightly drizzle each plum with honey/syrup. Place the tray about 6 inches from the heat, and grill/broil for 3-4 minutes until the nuts are slightly golden. Allow to cool for a few minutes while preparing the banana ice cream.
variation
When plums are unavailable, try with apricots, peaches, or nectarines.
instant banana, coconut, vanilla bean ice-cream
recipe from ‘ Kind Ice-cream for You’
This instant ice cream is remarkably easy yet so creamy. The added coconut cream softens the banana taste, making it a perfect way to enjoy the fresh fruits of the season.
Tip: Placing the coconut milk in the fridge allows the milk and cream to separate and for the cream to rise to the top for easy scooping. I keep the leftover liquid to add to soups or smoothies.
ingredients
2 frozen bananas – peeled, cut and frozen for at least 4 hours, or overnight
1 can (400mL) full-fat coconut milk (refrigerated overnight)
1 vanilla bean
1 Tbsp honey/maple syrup
preparation
- Open the coconut milk can and scoop out the thick, solid white cream; add the coconut cream, frozen bananas, and honey/maple syrup to a blender.
- Run a knife down the length of the vanilla bean, scrape out the seeds and add to the blender – blend until smooth. You will have to scrape down the sides of the blender a couple of times until it forms a smooth texture.
- Scoop into glasses, place one or two plums on top, and drizzle with a little more honey/syrup. Serve immediately.
Goodness shared from Stacey
