August 8, 2010

La Reine-Claude - Recipes for Crumble and Sorbet


Simplicity is the keyword of summer.  Especially when it comes to dessert.

I have a hard time enjoying a rich chocolate mousse or any heavy, cream based desserts during the summertime.  There are so many varieties of fruit available right now, so that's where I focus my attention. 
And for the moment the super sweet, diaphanous green prune reine-claude is at the top of my list.

Reine-Claude Plum Crumble
  • 2.2 pounds (1 kilo) reine-claude plums
  • 3-4 tablespoons sugar (or vanilla sugar)
topping:
  • 1 cup flour
  • 3 ounces (6 tablespoons) butter, cut into cubes
  • 4 tablespoons superfine sugar
  • 4 tablespoons ground almonds
  1. Preheat the oven to 350 degrees F.
  2. Rinse the plums, cut in half and remove the pits.  Mix the fruit with the sugar and place in a deep baking dish.
  3. Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs, then add the sugar and ground almonds.
  4. Sprinkle on top of the fruit and bake till the fruit is bubbling and the crumble topping is golden, about 40-45 minutes.
  5. Serve warm or cold, however you like.  Vanilla ice cream is optional, but recommended.


If you're not in the mood to turn on the oven and want something sweet and refreshing for dessert, then try this sorbet.

Reine-Claude Sorbet
from Recettes de Cuisine and translated into English
serves 4
  • 2.2 pounds (1 kilo) ripe reine-claude plums
  • Juice of 2 lemons
  • 1 cup water
  • 1 cup sugar
  • 1 teaspoon plum brandy (optional)
  1. Dissolve the sugar in the water in a pan over medium heat and cool.
  2. Wash and pit the plums and finely purée them in a food processor.
  3. Add the lemon juice and sugar syrup to the fruit purée, mix together and chill until cold.
  4. Mix in the optional plum brandy, transfer the purée to your ice cream maker and process according to manufacturer's directions.
  5. Scoop into a covered container, freeze until firm, about 2 hours. (Can be made 1 week ahead. Keep frozen).

You might also like these recipes:
Green Gage Summer - my famous 20 minute company tarte
Green Gage Plum and Pistachio Crumble
It's All About the Jam - Again! Pin It

14 comments:

Food, Fun and Life in the Charente said...

I have so many plums this looks good to me. Diane

Cowgirl Chef said...

I almost bought the Reine Claudes at the marche yesterday, but was sidetracked by the figs. You're right about summer and simplicity - I bought a kilo of tomatoes and I just want to slice them and maybe drizzle a bit of olive oil on top...or make a BLT. :)

Sharon said...

I love plums! Made a red plum and ricotta tart last week. I wish we could get those little green beauties here!

Camille said...

We look forward to Reine Claude season every year. I was just thinking of making a sorbet with them, so thanks for the recipe!

Kate Hill said...

It's good to be on the same plum wavelength! Every read a green gage summer by Rummer Godden? a great coming of age tale set in France in the 50's.

Chez Loulou said...

Diane
You're lucky that you have plum trees! Enjoy the recipes.

Cowgirl
That is my favorite way to eat tomatoes in the summer. You'll have to get some reine-claudes soon, they don't last very long!

Sharon
That sounds delicious! Do you have a recipe to share?

Camille
I love making sorbet but have been a very lazy sorbet maker this summer. Hope you enjoy the recipe.
Have fun on your vacances!

Sharon said...

Lulu,
I don't really have a recipe, but what I did was make a simple pate brisee and roll it out into a rough circle. I mixed ricotta with lemon zest and honey and spread that on, then layered it with sliced plums tossed in a little sugar. I folded the crust up all around, brushed it with egg wash and sprinkled with sugar. Bake at 350 until done. I guess this is more galette than tart, but was still pretty tasty!

Tuula said...

Sounds fantastic, nothing like summer fruits; and they make all sorts of wonderful desserts. Still have a few tarts to try out myself..& will add this sorbet to the list, xx

Sue said...

This sounds lovely - are these plums the same as Greengages? I love plum crumble and it's a great way of using them all up. We do have a Greengage tree and I have never really done much with them although they have gone into the odd chutney or two.

Chez Loulou said...

Kate
Never read it but always trust your reading recommendations.
Love your 20 minute tarte recipe!

Chez Loulou said...

Sharon
Your galette/tarte sounds wonderful! Must try it. Thank you for sharing the recipe.

Chez Loulou said...

Tuula
Summer fruit is the best! I made a simple gratin with nectarines last night that was so delicious. Just nectarines, butter, vanilla sugar and a bit of light cream drizzled over.
Yum!

Sue
Yes, they are the same. You should try making the crumble. Especially if you have a tree!

planetgermany said...

Perfect! I have a tree full of Reine Claude behind the house. Thank you!

Chez Loulou said...

planetgermany
You're very welcome!