Original Appetizers with Plums

I had the luck to spend the summer in Portugal. In the morning, the beach, then studying, and in the evening, when the heat subsides, it is the perfect time to stroll along the ocean shore under the sleepy sun and have a snack on the terrace of some quiet little restaurant.

I noticed one feature in the restaurant menus. In the "Appetizers" and "Desserts" sections there is a line, Fruta de época – "fruit of the season". Over three months the seasonal fruits changed, and so did the appetizers and desserts – with plums, strawberries, cherries, figs, grapes. I even tried to write them down so as not to forget, and to later surprise my friends with simple but unexpected treats.

Here are two aperitifs that I recreated exactly.

Plums with blue cheese

You will need a few large sweet plums and a little blue-veined cheese.

1. I heat the oven to 180°C. I wash the plums, cut them in half and remove the stones. I lay the halves cut-side up on a baking tray lined with parchment. I bake them for 15–20 minutes – the plums should become soft but keep their shape and not turn to mush. Baking intensifies the sweetness of the plums and makes their texture tender.

2. I take out the tray and place a piece of blue cheese (Dorblu, Gorgonzola or Roquefort) in the hollow of each half – about a teaspoon per plum. I return them to the oven for 3–5 minutes, until the cheese begins to melt and bubble slightly. It is important not to overdo it – the cheese should be soft but not run off completely.

3. I serve them straight away while hot, on rocket or spinach leaves. You can scatter crushed walnuts on top and drizzle with balsamic glaze. The contrast of the hot sweet plums and the sharp salty cheese creates an unusual flavour combination.

I would advise you to choose firm fruits of sweet varieties. This piquant appetizer is interesting for its contrast of flavours – sweet plums and sharp, salty cheese. Sour plums simply cannot create that contrast.

It seemed to me that crushed nuts were just asking to be added to the plums and cheese. Give it a try.

Rocket salad with fried plums

The second recipe is even more interesting. It had never occurred to me to fry fruit. But, as it turns out, it is possible.

Ingredients

Preparation

1. I heat a frying pan over medium heat and pour in a tablespoon of olive oil. I add a crushed clove of garlic and warm it for 30–40 seconds, until the oil takes on a light garlicky aroma. I remove the garlic – it is only there to flavour the oil, otherwise it will scorch and turn bitter.

2. I lay the plum halves cut-side down on the hot pan. I mix a tablespoon of honey with the same amount of water and pour this mixture over the plums. I add a pinch of salt and freshly ground black pepper. Salt brings out the sweetness of the fruit.

3. I fry the plums for 2–3 minutes, turning them carefully. They should caramelise slightly but stay whole. The honey will turn into a thick syrup.

4. On a plate I arrange fresh rocket or a mix of salad leaves. On top I spread the hot plums and pour over the caramel syrup from the pan.

The result is a fresh and unexpected sweet-sour-salty taste. Perhaps you will not become a devotee of such a salad. But it is original and will make a good accompaniment to meat.

Tips and Tricks

Tip 1. Choose ripe but firm plums – they will keep their shape during baking and frying. Overripe fruit will turn to mush.

Tip 2. For plums with cheese, low-acidity varieties are ideal – such as Reine Claude, Honey and President.

Tip 3. Instead of blue cheese you can use goat's cheese or feta – the flavour will be less sharp but no less interesting.

FAQ