Plums Served Cold Recipes

"A Washington Post recipe."

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Ingredients: plums, tomatoes, country bread...

"Created way back in 1893 at the poshest of New York's hotels, the Waldorf-Astoria, this salad is still one of the most requested at the hotel's restaurant. I remember my grandmother serving this at many of her ladies' luncheons and asking her to make extra for me to eat later. And, she always balanced the tart Granny Smith apples with the sweeter Braeburn..."

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Ingredients: cider vinegar, salt & freshly ground black pepper...

"I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy..."

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Ingredients: glace ginger, oranges, zest of...

"Whips are desserts made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit. Prune whip can be viewed as not only a treat to enjoy at the end of a meal, but also a delicious way to add fiber to the daily consumption of food. Top this treat with a little lightly sweetened whipped cream or good vanilla ice cream. From the..."

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Ingredients: egg whites, lemon juice...

"A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time."

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Ingredients: cinnamon sticks, cornstarch...

"These parfaits are beautiful. You feast with your eyes before food ever touches your lips. The parfaits are made with alternating layers of sliced cooked plums, toasted walnuts, and mascarpone whipped cream. The plum preparation involves only a few minutes of cooking. A quick and stunning dish all together that will knock the socks of your guests."

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Ingredients: fresh mint, mascarpone cheese...

"A sweet way to use nature's bounty! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

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Ingredients: plums, sugar, apple cider...

"Spiced Fruits make an ideal accompaniment with cereals at breakfast, or served warm as a wholesome dessert. Serve cold or warmed with low-fat yoghurt or low fat fromage frais."

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Ingredients: cider vinegar, coriander seeds...

"A sweetly different cake filling from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

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Ingredients: lemon juice, nuts, prunes...

"I cannot resist sharing this recipe with you all, if only to try to preserve its delightful name! Nobody appears to know where the name originated from, although it has been suggested that it was an enterprising farmer’s wife, using up her windfall fruit that came up with the quirky name. The jam is thought to originate from Worcestershire, although..."

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Ingredients: cooking apples, fresh gingerroot...

"A delicious preserve from the American heartland. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html..."

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Ingredients: oranges, plums...