Author: Mike Davis
Author: Ruth Cousineau
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
Rich plums play along with the fruity rich flavors of a port wine in this jelly condiment.
Feel free to use your favorite kind of plum for this pudding recipe, but we recommend prune plums, which have an almond-shaped body that tapers at the end. They're on the smaller side, hold up well, and...
Author: Carla Lalli Music
Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.
Author: Katherine Sacks
Author: Jill Silverman Hough
Author: Susan Spungen
Author: Carolyn Beth Weil
More elegant than jam but just as handy, this compote goes with almost everything.
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Author: Julie Smolyansky
Brandy, cinnamon, and lemon zest combine to give this plum tart unbelievable aroma and wonderful flavor.
Author: Joan Nathan
Don't bother trying to halve and pit the plums before slicing them. Instead, cut off slices, working your way from the outside to the pit.
Author: Chris Morocco
Author: Jane Hornby
When that summer peach or plum isn't quite ripe enough to eat out of hand, marinate thin slices in a vinegary dressing for this refreshing riff on the Chinese dish lao hu cai.
Author: Sarah Jampel
This apple, pear, and plum breakfast cobbler is a great way to use pressure cooking in a less obvious way, and it brings a delicious variation to your morning meal!
Author: Jennifer Robins
Author: Elizabeth Falkner
Author: Dianne Rossmando
Author: Bon Appétit Test Kitchen
Author: Gerardo Gonzalez
Author: Alex Seidel
Author: Andrea Albin
Author: Bon Appétit Test Kitchen
Author: Susan Spungen
Author: Lillian Chou