How to eat swedish plums (plommon) for dinner

plums (plommon)

Cute little Swedish plums

This friday, my lovely neighbor brought over a huge bag of cute little Swedish plums, to add to my huge basket of apples from the yard. First thought: “Pie” followed by…

“How original, sexy and exciting!”

The second thought was clearly sarcastic… I only make deserts when I’m in the mood. So, what will I do with a bunch of cute mini Swedish plums that isn’t desert? Well (2) things:

The first, is a way to not only use many of the plums, but to also use some of the several bottles of snaps we have leftover from midsummer(s). Every year, someone forgets the snaps (read: Swedish holiday emergency), so we have to go buy a new bottle, and then bring it back home to add to the collection… and I haven’t quite gotten the urge to ‘pair’ fine Swedish snaps with anything but marinated or fermented fish. BUT! perhaps this plum chutney can be my gateway drug:

Plum Chutney with Snaps Sauce

(Tip: Try this with pork tenderloin, duck breast or grilled haloumi!)

12 mini plums, cut into slices (plommon)
1 dl. (.5 cups) Light brown sugar
2 teaspoons minced ginger (ingefära)
1 tablespoon olive oil
1 bay leaf (lagerblad)
.5 dl (.25 cups) Snaps
.5 dl. (.25 cups) Water
Heat oil in a saucepan (medium heat.) Add ginger and cook, then quickly add brown sugar, bay leaf, and water. Cook, stirring for about 2 minutes. Stir in plums and snaps. Simmer over medium heat, stirring occasionally, for 5 minutes. Turn heat to medium low and let simmer 20 minutes until thick. Season with salt.

The second way to use plums is a no brainer… and it sounds ‘oh so delighful’ to say! Try this viniagrette with a nice salad made with dark greens:

plum (plommon)


Plum Vinaigrette

(Tip: Try this on a salad made with spinach, nectarines and goat cheese!)

About 6 mini Swedish plums, chopped up
1.5 dl. Water
1 dl. Olive oil
4 teaspoons red wine vinegar
Salt & fresh black peppar
Boil chopped plums and water, then reduced heat to simmer (about 10 mins.) Make the mixture into a purée. Let cool.
Add olive oil, and vinegar to purée (and a bit of water if needed); whisk together. Season with salt and pepper.