Plum

This pastry is a little more work than regular shortcrust, but the rich almond flavour, flaky texture and great crunch makes it worthwhile.

Don’t have ramekins? Use teacups, but make sure they’re ovenproof. Note

You can also use puff pastry for these tarts, but you will need to prick the base of each round. Note

This plum and mascarpone tart is rich with wine and liqueur and makes a fitting end to a very special dinner.

Blood plums, a favourite type readily available during the height of summer, include the sweet, juicy yet firm mariposa and satsuma among their plump, dark- fleshed varieties. Of Japanese origin, blood plums are the preferred fruit for use in cooking but they are equally good eaten fresh, as a snack or an ingenious breakfast idea […]

A match made in culinary heaven.

You can use fresh plums in this recipe if you prefer, just replace the plum juice with apple or pomegranate juice and poach the plums until they are very soft but not falling apart.

We used pink lady apples in this recipe, as they tend to hold their shape well. You can keep and use the syrup at a later date to serve over ice-cream and fresh berries.

Homemade jams and preserves are so simple to make. There are no excuses not to have this one on hand for tasty teas or to start your day off sweet by spreading on a bagel for breakfast.

You can use fresh plums when in season. Note

These little cheesecakes are ideal as a finger-food dessert or for a special afternoon tea.

With a cinnamon-spiked plum and prune filling, these almond crescents are the perfect sweet treat with tea or coffee.

A sticky and sweet stir-fry that is both quick and easy.

A bubbling plum and berry filling is topped with golden rounds of sweet scone dough in this stunning, delicious cobbler.

Have some fun assembling these delicious sushi cones by Good Food. A few drops of your favourite soy sauce, some sliced pickled ginger and just a touch of wasabi and you're good to go.

Homemade plum sauce is a revelation in terms of complexity and depth of flavour, it's very much the real thing. Use as a dipping sauce, to spice up braised Asian greens or add to stir-fries.

Spicy plum chutney

This dessert is something else, sweet, crisp and fragrant champagne jelly studded with ripe stone fruit and juicy raspberries. A sophisticated end to a lovely dinner party.

Whether you call it cobbler, betty or crumble, there's nothing quite like the magic that happens when soft fruit is baked with a biscuity, crumbly, cakey topping. Plum cobbler is a firm favourite round here, especially served with a scoop of vanilla ice-cream.

Limencello is an Italian lemon liqueur from liquor stores; you could always use white rum instead. To make the removal of plum stones easier and to avoid bruising the fruit, use a melon baller. Keep in mind that the plums can be poached a day ahead; keep refrigerated. However, this cake is best made on […]

Try this cake with other fillings such as apple or pear. The cake is best made on the day of serving. Note

Use a melon baller to scoop watermelon into bite-sized balls, if desired, for a more decorative look. Note

If fresh plums are not available, use drained canned plums. Yellow rock sugar is available in Asian supermarkets; it has a richer, subtler flavour than granulated white sugar. It is used mainly for braises and sauces as it gives them a beautiful lustre and glaze. Note

For a refreshing summer cocktail, serve plum granita in martini glasses topped with sparkling wine Note

If you can’t buy hokkien noodles, use fresh wide egg noodles. Note

Crush juniper berries with the side of heavy knife. Juniper berries, best known for the flavour they impart to gin, are a dark blue, almost black, soft, aromatic berry used in many traditional European recipes. Note

If plums are not in season, use a 1kg (2-pound) jar of whole plums. Drain, halve and seed them before using. Note

You need half a 1kg (2-pound) can plums for this recipe. You can use fresh plums when in season. Fill pastries up to an hour before serving. Note

Cooking time for plums will depend on the ripeness of the fruit. Note

Pie can be made a day ahead, keep, covered, in refrigerator. A deep-dish pie with generous helpings of fruit – perfect after a Sunday roast. Note

Using slightly under-ripe plums gives them a higher pectin level, which helps the paste to set. Note

American-style pork spareribs in a rich and delicious plum and star anise marinade with a light Asian-style pear, ginger and chilli salad.

To make individual crumbles, use four 1½ cup (375ml) dishes and bake 15 minutes. Note

A sweet, sticky and delicious Asian-style pork and plum stir-fry from Australian Women's Weekly.

Sometimes called Indian blood plum, the large plum used in this recipe has a distinctive dark red to purple fibrous flesh, is extremely juicy, pleasantly sweet, and is the plum most often found canned. Canned apricots or peaches can be substituted for the plums. A delicious time-and waist-saving recipe. Note