How is it we know that summer is rolling by a little too quickly? The fruit changes -- and we start to eat dark plums and figs. Susine, purple-black plums which are olive-green-gold on the inside, are a late ripening fruit with tons of natural sugar. They have a firm texture which makes them ideal for baking German Pflaumkuchen. I like to slice them paper thin and adorn my fresh fruit salads with them, sprinkled with brown sugar. The green figs, which start to soften and ripen this time every year, will appear every day on the breakfast table from now until the last one has been picked from our two trees.
I am trying to savor these days, these warm, beautiful days. I want to hold them tight and not let them go.
7 comments:
You aren't the only one! I had my first fig today and, while I enjoyed it immensly, I was kind of sad while eating it...
I feel the same way. I've noticed the light is already changing. The days are a little shorter and I'm starting to sense fall just a little.
I'll have to Google Pflaumkuechen. The word alone sounds yummy.
Call me strange, but I tend to like to see summer end by the time August rolls around, and especially with this summer being so lousy weather-wise, I'm looking forward to crisper weather when wearing a sweater alone is adequate warmth, breadmaking can resume in earnest, and I can wear all of my cute fall clothes that I've been saving up.
Then again, my birthday is in October, so maybe I'm just biased. :-)
If your readers can't find a recipe for Pflaumkueche, look under Pflaumenkuchen. And Streussel just have to go on top.
And if you have lots of plums make Pflaumenmuss. Remove pits, cut into chunks and bake in the oven ALL DAY, stirring now and then.
You might have to add a little sugar if plums were not sweet enough. While hot, bottle in clean jars. No need to further process.
Gina
Yep, I screwed up the word for cake with the word for kitchen. I needed an N at the end of it and no e for the umlaut. YIKES.
It is German Plum cake,not a plum kitchen :)
HA!
also you can google Zwetschenkuchen....Zwetschen is the German word for those purple plums. BTW, the BEST recipes will be with a yeast dough.
Maybe I should just make one and post it....
Lovely post as always Diana..Hold on tight..:-)
It is a warm summers evening here in Oxfordshire, which makes a change, we don't normally have many of these.
I hope you do make a Pflaumenkuchen..photo please!
Hmmmm - clearly when I make it back to your neck of the world It will have ot be in the late summer/early fall!
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