List of plum dishes

Far Breton is a specialty of the Brittany (or Bretagne as it is known locally) region of France. It is a very simple flan-like cake and includes prunes, which are sometimes soaked beforehand in brandy.

A plum knödel

Plum cake

This is a list of plum dishes. Plum dishes are those that use plums or prunes as a primary ingredient. Some plum dishes also use other fruits in their preparation. Plum and prune snack foods and beverages are also included in this list.

Plum dishes

• Chakapuli
• Chocolate-covered prune
• Colțunași – a dumpling sometimes prepared with a filling of a whole plum
• Damson gin
• Erik Ași – a plum dish in Turkish cuisine prepared with prunes, rice and sugar^[1]
• Germknödel
• Hitlerszalonna
• Kharcho
• Knödel – some varieties are prepared using plum
• Li hing mui
• Magiun of Topoloveni
• Plum dumplings
• Plum jerkum
• Plum cake ^[2][3][4]
• Plum jam ^[5]
• Plum pie ^[6][7]
• Plum sauce
• Powidl
• Prune cake ^[8][9]
• Prune juice
• Slivovitz
• Sloe gin
• Suanmeitang – a traditional^[10][11] Chinese beverage made from sour plums (specifically, smoked Chinese plums),^[12] rock sugar, and other ingredients such as sweet osmanthus.^[11]
• Tkemali
• Umeboshi
• Umeshu

• 
  Pâté aux prunes (plums pâté) – a special pastry of the city of Angers, France
• 
  A slice of pie prepared with Satsuma plums and black figs
• 
  Tkemali is a Georgian sour plum sauce made of cherry plums
• 
  Vínarterta – a layered Icelandic cake with prune jam filling
• 
  Russian prunes in chocolate with an almond in the middle

See also

• List of culinary fruits
• List of fruit dishes
• Lists of prepared foods

References

1. Phrasebooks, Lonely Planet (2007). Lonely Planet Western Europe Phrasebook 4th Edition. Lonely Planet Phrasebook: Western Europe Series. Lonely Planet. p. 439. ISBN 978-1-74104-059-3.
2. Cassell, ltd (1883). Cassell's dictionary of cookery. Cassell's dictionary of cookery. p. 586.
3. Smith, A.F. (2007). The Oxford Companion to American Food and Drink. Oxford Companions. Oxford University Press, USA. p. 83. ISBN 978-0-19-530796-2.
4. Sax, R. (2010). Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes. Houghton Mifflin Harcourt. p. 423. ISBN 978-0-547-50480-3.
5. Amendt, L.J. (2001). Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades and More. HP Books. p. 82. ISBN 978-1-55788-361-2.
6. Krumm, B. (2013). The Rocky Mountain Berry Book, 2nd: Finding, Identifying, and Preparing Berries and Fruits Throughout the Rocky Mountains. A Falcon guide : a field guide. FalconGuides. p. 121. ISBN 978-0-7627-8163-8.
7. Haedrich, K. (2011). Apple Pie: 100 Delicious and Decidedly Different Recipes for America's Favorite Pie. Non Series. Harvard Common Press. p. 78. ISBN 978-1-55832-742-9.
8. Extension bulletin. Extension bulletin. 1922.
9. Byrn, A. (2003). The Cake Mix Doctor. Rodale. p. 144. ISBN 978-1-57954-692-2.
10. Brown Chiang, Lydia (1995). "Peking Cuisine: The Food of Emperors". Travel In Taiwan. Retrieved 21 December 2008.
11. Li, Rocky (1 July 2008). "Suanmeitang, Cool and Refreshing, Like a Summer Breeze". Beijing This Month. Retrieved 21 December 2008.
12. "Pick up something Chinese". China Daily. 4 June 2007. Retrieved 21 December 2008.