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Read more about plums and how to grow them.
Yield: 2 pints
4 c. plums, seeded
1 c. brown sugar
1 c. sugar
¾ c. apple cider vinegar
1 c. seedless raisins
2 teaspoons salt
⅔ c. chopped Walla Walla sweet onion
1 clove garlic, minced
2 tsp. mustard seeds
3 Tbsp. chopped crystallized ginger
¾ tsp. chili powder
Combine sugar and vinegar in a large saucepan and bring to a boil. When the sugars dissolve, add the remaining ingredients, mix, and bring to back a boil. Reduce heat to low and cook about 45 minutes until thickened. Stir often. Pour into hot sterilized jars and seal.
Let it sit for at least two weeks for the flavors to blend.
Original Plum Torte
The New York Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989. The editors faced a flood of angry letters from readers when they stopped running it, and even now make the classic plum recipe available as summer turns to fall.
¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 teaspoon baking powder
Pinch of salt (optional)
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping
Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)