Damson Plum Popsicles (Recipe)

by Sigrid Strohschneider-Laue July. 26, 2018 2723 views

This are the fruits of the day off! Sometimes it has its merits to do nothing except for trying to recover from doing nothing at all. When we left Burg Kreuzenstein, I didn’t drive straight home. We visited some archaeological highlights nearby – but this will be another story to tell. So, in the end we were in the middle in nowhere, which comes easy in Austria. Austria itself is the middle of nowhere, although our politicians believe Austria would be the navel of the world. At least we gain a lot of unwanted attention, because of the bad behavior of our politicians in Brussels and touristic attention, because of this odd Empress Sisi back in the 19th century. Bad or odd – somehow Austria is becoming more and more like this saying about a rock and a hard place.

But back to the middle of nowhere, which was this time a field path – this new car is beginning to show it’s qualities! When we came back from our cricket adventure, I saw a Kriechenpflaume (in Austria called Kriecherl), which is possibly called a damson plum in English. This very natural sort of plums are tiny (1.5-3 cm) and round. Ripe, they will become yellow (which is caused by some sort of albinism) or dark blue/dark red. Usually it’s used for producing sweet liquor or strong schnapps. They are very tasty – yes, the alcoholic products too, but I’m talking about the fruits. We harvested some of the fruits. At least we helped the little tree, who was almost breaking down under the weight of all its fruits.

I already used them for an ingredient in an greek farmers salad. I also produced popsicles:

  • 125 ml whipped cream (stir it not too long, it should be still soft)
  • 1-2 (or more, if you are a sweetthooth) tablespoons of Sugar (I prefer cane sugar)
  • Maybe 10-15 fruits (= a handful)
  • A little bit milk or yogurt
  • cinnamon

Clean the fruits, extract the small stones. Use a hand blender to mince the fruits. Mix the sugar with a little bit of cinnamon and afterwards with the fruits. Mix it until the sugar has blended in. Add the whipped cream and stir carefully. Make it a little bit more smooth with some milk or yogurt. Fill it in popsicle forms and store it in the freezer for a couple of hours. If you want to have a chocolate cover. Melt bitter chocolate. Dip the frozen ice for a moment into the chocolate – maybe you have to freeze it one more time for five to ten minutes.

Should be enough for six popsicles.

OmG, I photographed a fly too, but I didn't see it, before I posted it on Photoblog!

OmG, I photographed a fly too, but I didn't see it, before I posted it on Photoblog!

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There are 10 comments , add yours!
Scribe 3 years, 1 month ago

Lovely, succulent fruits (I call them plums- they grow here, too)
just waiting to be plucked and savoured, and still loads more
for that fly to have his full third, fourth, fifth... fills. Oh! Life is so
abundant for a fly on a thriving damson tree grapes

3 years, 1 month ago Edited
Sigrid Strohschneider-Laue Replied to Scribe 3 years, 1 month ago

Sweets with vitamins - enough for all to share!

3 years, 1 month ago Edited
David Swatton 3 years, 1 month ago

We have lots of damson trees in the hills above the village... they go into gin grinning 

Your comments about the rather dark Austrian zeitgeist amused me... sounds a bit like Lady Caroline Lamb's description of Lord Byron... "mad, bad and dangerous to know"!

3 years, 1 month ago Edited
Sigrid Strohschneider-Laue Replied to David Swatton 3 years, 1 month ago

I always thought gin is made of juniper berries?! Now I read a little bit and I'm sure I don't drink gin anymore. Sounds gin could be made from toe nails too! confounded
But Lady Lamb had a problem to avoid Mr. mad, bad dangerous Byron ... wink 
I would really like to avoid "our" people with these specific "back to the past" ideas!

3 years, 1 month ago Edited
David Swatton Replied to Sigrid Strohschneider-Laue 3 years, 1 month ago

You're right, gin is made of junipers... the damsons can be added to gin that has already been made to impart their flavour to it... and a glorious colour. I like experimenting with flavouring spirits. Vodka is the best base as it has a more neutral natural taste.

3 years, 1 month ago Edited
Sigrid Strohschneider-Laue Replied to David Swatton 3 years, 1 month ago

I didn't know that, I assumed everthing with plums in it is called Sliwowitz.
You restored my trust in gin tonic  - no toe nails in it!!!

3 years, 1 month ago Edited
Russell Smith 3 years, 1 month ago

I will have to give this a shot if I can find some good looking plumbs .

3 years, 1 month ago Edited
Sigrid Strohschneider-Laue Replied to Russell Smith 3 years, 1 month ago

I used almost the same recipe with other fruits too: nectarines for example. But I added a little bit of lemon juice and vanilla. I imagine it could give a good twist to the taste, if will add a small amount of good bourbon.

3 years, 1 month ago Edited
Antonio Gil 3 years, 1 month ago

Enjoy the plums my friend

3 years, 1 month ago Edited
Sigrid Strohschneider-Laue Replied to Antonio Gil 3 years, 1 month ago

I'm waiting for the stomach ache ...

3 years, 1 month ago Edited
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