What to do with all those plums?

This week Whole Foods has plums on sale for $.99lb! That is a great price in my opinion, but what to do with all those plums? Aside from just eating them the usual way, I don't really have much experience with plums. I scoured the recipe books and the net and found two you might enjoy.

Purple Plum Pie: (this one seems easy)

Ingredients

• 4 cups sliced fresh plums
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 (9 inch) unbaked deep dish pastry shell

TOPPING: 

• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons cold butter or margarine

Directions

In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent over browning. Cool on a wire rack.

Frozen Plum Yogurt (definitely going to try this)

Ingredients:

• 
  
  • 2 lb Plums -- pitted & chopped
  • 3/4 cup Sugar -- or substitute
  • 1 Cinnamon Stick
  • 32 oz Nonfat Yogurt -- vanilla

 Directions:

In saucepan combine plums, sugar, cinnamon stick and 1/2 C water. Bring to boiling over high heat. Reduce heat to low; cover and simmer 10 min. until plums are tender, stirring occasionally. Remove from heat; discard cinnamon stick. 

In food processor or blender process plum mixture until smooth. Press plum puree with back of spoon through sieve set over bowl. Discard skin and pulp. Stir yogurt into plum puree. Freeze in ice cream maker according to manufacturer's directions. Or pour plum-yogurt mixture into 9" sq. metal baking pan. Cover and freeze for 2 hours until firm.

In food processor process frozen plum-yogurt mixture until smooth. Place in same baking pan; freeze 2-3 hrs. more until firm. Let stand 10 min. before scooping.

Do any of you have a plum recipe you'd like to share? Leave a comment below!