There are three main types of Pershore Plum (Prunus domestica): the Pershore Yellow Egg, Purple Pershore, and Pershore Emblem.
The Pershore Yellow makes a yummy golden yellow puree that’s great for jam or pie fillings. It’s got a bit of a sharper taste compared to the Purple and Emblem varieties.
Pershore plums are super versatile and can be used in all sorts of dishes—think jams, chutneys, pairings with cheese and sausages, or even in puddings and the drink Plum Jerkum.
A little downside for those trying to grow them is that none of the Pershore Plum varieties are really meant to be eaten fresh off the tree. They can be kind of dry and taste pretty tart. But once you cook them, they really come to life!
Recipe by The Hairy Bikers, from The Hairy Bikers' Comfort Food Preparation time: over 2 hours Cooking time: 1 to 2 hours Serves 8 Dietary info: Nut-free and Vegetarian
IngredientsFor the pavlova
5 free-range egg whites
1 tsp ground cinnamon
250g/9oz caster sugar
1 tsp white wine vinegar
For the cherries
100g/3½oz dried cherries
100ml/3½fl oz kirsch
For the spiced plums
200ml/7fl oz red wine
1 orange, juice only
75g/2¾oz light brown sugar
1 cinnamon stick
few cardamom pods, lightly crushed
few allspice berries, lightly crushed
1 piece pared orange zest
8 ripe plums, stoned and quartered
To assemble
300ml/10fl oz double or whipping cream, whipped
1 tbsp icing sugar
½ tsp cinnamon (optional)
Method
To make the meringue, preheat the oven to 150C/130C Fan/Gas 2. Draw a circle of around 23cm/9in in diameter on a sheet of baking parchment and then use the sheet to line a baking tray.
Beat the egg whites in a stand mixer or with a hand-held electric whisk, until soft peaks form when the whisk is removed from the bowl.
Mix the cinnamon with the sugar, then start adding this gradually to the eggs, a tablespoon at a time to start with and then slightly more, beating between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold in.
Use a few blobs of the meringue to secure the baking parchment to the baking tray, then pile the rest into the marked circle. Make a slight indentation in the middle and allow the meringue to come to peaks around the side.
Bake in the oven for around an hour and 15 minutes, to an hour and a half. The meringue should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue to cool completely.
To make the filling, put the dried cherries in a small saucepan with the kirsch. Bring to the boil, then turn down and simmer until the cherries are soft and plump and most of the kirsch has been absorbed.
To make the spiced plums, heat the wine, orange juice, sugar, spices and orange zest into a saucepan. Stir on the low heat until the sugar has dissolved, then bring to the boil and simmer for a few minutes until the mixture is syrupy. Add the plums and poach in the liquid for a few minutes, or until soft but still holding their shape.
Remove the plums from the liquid, peeling off the skins as you go – they should just fall off. Strain the cooking liquid.
To assemble, add the icing sugar and cinnamon (if using) to the whipped cream, then stir a couple of tablespoons of the plum liquid with the cherries. Put the cream over the meringue base, top with the plums and drizzle over any remaining liquid.
By Nadiya Hussain, from Nadiya Bakes Prepare in less than 30 mins Cook in 30 mins to 1 hour Serves 8 Dietary: Pregnancy-friendly and Vegetarian
IngredientsFor the fruity layer
melted butter, for greasing
4 plums, stones removed and quartered
4 peaches, stones removed and quartered
50g/1¾oz caster sugar
2 tbsp cornflour
125g/4½oz blueberries
1 lemon, zest only
small handful fresh mint leaves, chopped
For the cobbles
150g/5½oz unsalted butter, softened
150g/5½oz caster sugar
3 free-range eggs
150g/5½oz self-raising flour
50g/1¾oz desiccated coconut
30g/1oz cocoa powder
50g/1¾oz chocolate chips, or roughly chopped chocolate
salt
To serve (optional)
ice cream
50g/1¾oz milk chocolate, melted
Method
Brush the base of a 25x30x5cm/10x12x2in baking or roasting dish generously with butter. Preheat the oven to 190C/170C Fan/Gas 5.
To make the fruity layer, place the plums and peaches in a large bowl. Sprinkle over the sugar and cornflour and mix until everything is evenly coated.
Pour the mixture into the baking dish and level the surface. Sprinkle over the blueberries and top with the lemon zest, making sure to distribute evenly all over. Finally, scatter over the mint, pushing the leaves in a little so they don’t burn during baking.
To make the cobbles, place the butter, sugar and eggs in a bowl and mix by hand or using an electric mixer. Add the flour, coconut and cocoa powder and mix until you have a stiff cake mixture. Add the chocolate chips and mix to combine.
Use an ice cream scoop or 2 tablespoons to dollop the cobble mixture sporadically all over the fruit, leaving little gaps in between.
Sprinkle the cobbles with a little salt and bake in the oven for 35 minutes, until the fruit is soft, the cobbles are crunchy and you are ready to eat this bad boy! Eat with ice cream and a drizzle of melted milk chocolate, if preferred.
By Hattie Ellis
Prepare in less than 30 mins Cook in 30 mins to 1 hour Serves 4 Dietary: Dairy-free, Egg-free, Healthy, Nut-free
To make this dish gluten-free, use tamari sauce instead of soy sauce.
To make this dish vegetarian, substitute the chicken with Tofu or a meat free substitute and cook as directed.
Ingredients
1 tbsp olive oil
2 onions, thinly sliced
3 garlic cloves, finely chopped
10 plums, quartered and stoned
4cm/1½in fresh ginger, peeled and finely chopped
8 chicken thighs, boneless, skin removed
2 tbsp soy sauce
large pinch caster sugar
150g/5½oz white long grain rice
1 large head broccoli, cut into florets
handful coriander leaves, roughly chopped, to garnish
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a casserole dish over a medium heat. Add the onions and garlic and cook until softened, stirring occasionally.
Stir in the plums, ginger, chicken, soy sauce, sugar and 100ml/3½fl oz water. Cover with a lid and bring to the boil.
Transfer the dish to the oven and bake for 30–40 minutes, or until the chicken is cooked through and the plums have collapsed into a sauce. Taste and season with more soy sauce if necessary.
Meanwhile, cook the rice according to the packet instructions. Leave with the lid on until ready to serve.
Meanwhile, place the broccoli in a metal colander over a pan of simmering water. Cover with a lid and steam until just tender. Alternatively, cook using a steamer.
Serve the rice with the plum chicken and broccoli. Scatter over the coriander.