Lightly stewed Plums - need to make a dessert to feed about 12 but not crumble - help!

[fitflopqueen]

So I have been designated to make a dessert which isn't a crumble for the weekend, it will need to be transported to the venue and can at that point be reheated or kept cold.
Any suggestions for using 2lbs plums, have other fruits in freezer i can add. TIA

Stew all the fruit, heat up on arrival and pour over ice-cream that you can buy en route. Crumble some ginger nuts over it if you like. Why not crumble out of interest?

Sure I made a plum fool once.

Could you make a kind of tray bake with the stewed plums swirled through and then serve with a dollop of whipped cream? Easy to cut into squares for serving.

Eton mess but with the plums

What about a clafoutis?

https://drizzleanddip.com/2021/04/27/plum-tarte-tatin/

https://drizzleanddip.com/2014/11/17/the-famous-purple-plum-torte/

Tarte tatin with plums and marzipan is delicious.

I'd do plum upside down cake or this... https://www.bbc.co.uk/food/recipes/appleanddplumpuddingg27042

Just collapsed with desire at this suggestion. I bet it caramelises even more than apple …

But op why not crumble??!!

Is the marzipan used instead of pastry?! Or as well as? 😋

I so so want a crumble now. Just at the mere mention. I second clafoutis though still delicious at room temperature with thick cream. Mmmm

I am now on deliveroo ordering cake 🤣

Isn’t it used like a pastry lining?

crumble is my favourite but someone pipped me to the post on choice. Just happen to have a lot of plums in the freezer.

thank you for all your wonderful wisdom and ideas.

Plums can be very sharp
with ‘tough’ skins when cooked
Plum crumble with custard is the nicest way to serve these sharp fruits .

Re marzipan/ it’s a love or hate thing
I love it, but others detest it.

Plum frangipane tart would be amazing, served warm or room temp with creme fraiche

Or plum and amaretto trifle

Make an almond & polenta cake, poach the plums plus apples blackberries (whatever is available). Transport packed separately, serve slices of the cake alongside portions of the fruit, both served cold. You could add clotted cream, ice cream or mascarpone beaten with little icing sugar & vanilla.

The apple & plum pudding looks great and i have all the ingredients, or the frangipane - now you have me thinking... there is a lovely hairy bikers Bakewell pudding recipe and could just add the plums to that rather than raspberries.
may do both and knock myself out. thanks again

@renomeno just a thin layer between the plums and the pastry, it's good, we ate it straight away. If you add vanilla ice cream, it's heaven!

@Calliopespa - it caramelises much better and it's a great change from an apple or pear one.

I'd go Pavlova, as they are so easy to transport and assemble in situ.

this plum karpatka is a bit involved but so so lovely.

I think the last few instructions are missed but you just need to layer it up (easiest to do in a spring form tin with acetate or greaseproof paperbound to keep the stack neat). Ugliest choux disc on the bottom, half the mascarpone custard, the plum compote, the remaining custard, then the prettier chop disc. Then let it sit for 2-3 hours and dust with icing sugar before serving.