There's eating them fresh, of course, but if you have a solid supply, you need to cook them. Make jams or spicy chutneys, crumbles or upside down cakes. Here's an apricot crumble I made using a favourite crumble mix:
I've also been cutting up and freezing the fruit: sometimes lightly stewing it first, thinking ahead for my breakfast muesli; sometimes freezing it raw, for when I want to make a cake or pudding in the depths of winter.
I bought these incredibly juicy and almost-black plums from a lady at work who lives down the Huon Valley way (once Tasmania's apple-growing heart). These were so big and glorious I didn't want to 'sully' them with a cake batter. So I simply did this, to ensure the fruit remained the star:
- Preheat the oven to 180 and line a baking tray with paper.
- Halve the plums and remove the stones (the hardest part of the whole exercise). Do this over the tray so if they are as juicy as mine, you don't lose a precious drop of that nectar.
- Sprinkle with some light brown sugar (as much as you like - I didn't do too much as the fruit was sweet enough) and a good dash of cinnamon. Then zest one orange over the top and squeeze in the juice. Because my fruit was so 'wet' already, I only used the juice of half the orange.
- Roast in the oven for 20 minutes or so, until they are collapsing and soft.
Yes, I photographed them on another plate! Then I ate them.