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Cut to square.
The Greengage (Prunus domestica or the Reine Claude) is an edible drupaceous fruit, a cultivar of the plum. It was developed in France from a green-fruited wild plum (Ganerik) originally found in Asia Minor. It is identified by its small, oval shape, smooth-textured flesh, and ranging in colour from green to yellow, grown in temperate areas. They are known for their rich, confectionery flavour that causes them to be considered one of the finest dessert plums.
Sources attribute the origin of the name Greengage variably to several members of the Gage family. One account states that the cultivar was brought into England by the Rev. John Gage who obtained them from the Chartreuse Monastery. “Green Gages” were imported into England from France in 1724 by Sir William Gage, 2nd Baronet (d. 1727), from whom they get their English name. Allegedly, the labels identifying the French plum trees were lost in transit to Gage’s home in Bury St. Edmunds. Soon after, Greengages were cultivated in the American colonies, even being grown on the plantations of American presidents George Washington (1732–1799) and Thomas Jefferson (1743–1826). However, their cultivation in North America has declined significantly since the eighteenth century.
The name Reine Claude (French for “Queen Claude”), which is included in its Latin scientific name and also is the name by which they are known in France, is named in honour of Claude (1499–1524), the duchess of Brittany, who became the queen consort of King Francis I of France (1494–1547). They are also called la bonne reine (French for “the good Queen”) in France.
Put gelatine in cold water, and leave until it is needed. Drain syrup from canned green gage plums, and rub six plums through a sieve.
Put syrup, fruit pulp, and sugar in saucepan, and boil, stirring
gently to prevent burning, until mixture drops like thick jelly from the spoon, and holds its shape when tried on a cold saucer.
Add soaked gelatine, and when dissolved, pour mixture into a buttered pan, in a layer one eighth of an inch thick. When stiff remove from pan, cut into fancy shapes with small tin cutters, and roll in coarse sugar.
These may be dipped in melted chocolate or melted fondant if desired
Plum Cake Recipe
This is a cake that most people will be tasting for the first time. It makes for a nice dessert over the holidays, and may bring “visions of sugar plums” dancing in the heads of little tykes.
Plum Cake Ingredients:
2 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 small jars plum baby food
3 eggs, beaten
1 cup vegetable oil
How to make Plum Cake:
Pre-heat oven to 350 degrees.
Sift dry ingredients in a bowl and set aside.
Add in plums, cooking oil and eggs. Blend well.
Pour into a greased bundt pan.
Bake for one hour, or until cake springs back to the touch.
Sprinkle confectioner’s sugar on top.