787 alum recipes

Like other country tarts, thus plum tart is full of delicious flavor, and it doesn't have to be fancy looking, it is a rustic shell; homemade country style plum tart always make everyone come back for an extra slice!

Red plum spice cake with cinnamon, nutmeg, and cloves folded into a moist batter studded with chopped plums and nuts. Finished with a cream cheese frosting spiked with reserved plum juice.

Ginger peach plum butter: a 10-minute microwave fruit spread with diced peaches, plums, and warm ginger. Sugar-free and ready for toast, yogurt, or scones.

Simple Indian potato curry with mango, coconut oil, and curry powder. Tender spiced potatoes in a fragrant sauce, vegetarian and naturally vegan.

Five spice plum sorbet purees canned plums with dry sherry and Chinese five spice powder, then churns into a fragrant Asian-inspired summer sorbet. Five ingredients, no added sugar.

Best corned beef cures your own brisket from scratch in a spiced salt brine, then simmers it tender. Real-deal homemade corned beef with garlic and pickling spice, far better than anything from a packet.

Easy, moist and tasty coffee cake is perfect with a cup of coffee in the afternoon!

The original NYT plum torte: a quick one-bowl butter cake topped with halved plums and cinnamon sugar that sink into a jammy, custardy top as it bakes. The most-requested recipe in Times history.

Baked Cheesecake made with Australian Illawarra Plum Sauce.

Old-fashioned sour cucumber pickles brined in vinegar, sugar, dry mustard, and alum with no cooking required. A three-month cold-cure refrigerator pickle.

Asian-inspired plum salad dressing made with plum baby food, soy sauce, five spice powder, and garlic. A fat-free, no-cook dressing ready in minutes.

This buttery, tangy and fruity plum tart is so delicious, the almond crumble adds the extra crunchiness.

This light dessert is so refreshing, pavloas is made from egg whites, which is light and fluffy, spiced plum adds the fruity flavor. Perfect dessert after a heavy main dish!

Asian plum-glazed chicken legs with a sticky five-spice, soy, and wine glaze. Oven-roasted with basting for deep lacquered color and sweet-savory Chinese flavor in one pan.

Simple European fruit cake with pastry crust topped with sliced apples or stoned plums. Bake until golden, then dust with sugar for a rustic dessert that highlights seasonal fruit.

Broiled venison steaks slathered in a sweet-tangy plum barbecue sauce. Just two ingredients and 25 minutes stand between you and a wild game dinner worth bragging about.