Plums, greengages and damsons
I have a small Victoria plum tree in my garden in Suffolk, and I love eating them straight from the tree in late summer, giving them a faint squeeze to see which ones are fully ripe, then eating just a few each day for breakfast and lunch until they’re all gone.
There are several other varieties of home-grown plums, all suitable for cooking or eating raw when fully ripe.
Greengages, because of their colour, are deceptive – they can look unripe and forbidding but taste very sweet. I like to cook both greengages and plums in a compote of Marsala wine.
Damsons are my favourite members of the plum family. The true damson is small and oval, almost almond-shaped, with dark indigo-purple skin, covered in a soft bloom and bright-green, sharp-sour flesh that when cooked with sugar, produces darker, reddish-purple juice. The secret of the damson’s utter charm is that because it’s a sharp fruit its flavour is not killed by sugar, so damson jam remains perfectly tart and not over-sweet.
Make these a month before Christmas and you'll receive plenty of compliments when serving them with cheese and cold cuts. Or why not make up some batches as gifts for food-loving friends?
Marsala has a wonderful depth when cooked with fruit or, indeed, any other ingredient. Serve this luscious dessert with rice pudding and other creamy puddings - or simply on its own.
This recipe is a wonderful way to ring the changes from the ubiquitous plum crumble in late summer when plums are at their peak. Serve this with cream or ice cream for real indulgence.
Predominantly fruit, this is a healthy summery dessert to serve to dieters who often feel they miss out on the pudding front. You can use any fruit combination you like - the lemon grass adds a subtle and intriguing element.
A lovely versatile fruity dessert that can be made ahead for stress-free entertaining. Serve the sauce warm or cooled: either way this is a sensation for autumn and winter.