Plum Pie

Sweet, tart, and juicy, plums are a summer treasure. From salads to cakes to drinks, we’ve rounded up our favorite plum recipes.

Plums are great for adding sweetness to savory dishes. For a fresh summer salad, combine peaches and plums with arugula, basil, and red onion, vinegar, and olive oil. For a main, plums and duck is a classic combination. Try roasting a whole duck with plums, onions, thyme, clove, and cinnamon. Our pickled stone fruit and burrata flatbread is an absolute stunner—grilled homemade flatbread is topped with pickled peaches and plums, arugula, confit garlic, crème fraîche, Gruyère, and burrata.

We also love using plums in cocktails. Our stone fruit rosé sangria combines plums, other stone fruits, grapes, and blueberries with rosé wine, brandy, and sparkling blood orange soda. Our plum basil gin fizz is a simple summer refresher, made by shaking gin with muddled plums and basil leaves and topping with seltzer.

Of course, plums really shine in dessert. Try our rich plum pie, sweetened with grape jelly and brightened with lemon juice. Or embrace summer barbecue season by grilling up slices of pound cake and topping them with a simple basil-plum compote. Our olive oil quatre quarts is a variation on pound cake that uses olive oil instead of butter, giving it a lighter, fresher flavor. Plums and other fruits get chopped up and mixed into the batter.

Find all of these dishes and more in our collection of plum recipes.

Brûléed Italian Plums with Armagnac Custard

Warming, caramel-scented Armagnac custard bathes fresh, barely-cooked Italian plums in this quick, simple dessert.


At once rustic and refined, this technique amplifies the inherent sweetness of the fruit. The mascarpone-mint leaf combo brings a rich yet uplifting twist. The more ripe your fruit, the better it will caramelize. Look for freestone peaches that will let you remove the pits easily. Mallmann says: “Let them burn a bit without touching them. Don’t flip and flop.”

Pickled Stone Fruit and Burrata Flatbread

A light vegetarian lunch, or even savory summer dessert, the sugary pickling brine in this recipe helps the peaches and plums caramelize on the grill.

Peach and Plum Salad

In this salad red wine vinegar balances the sweetness of ripe fruit, while cilantro and basil add a floral note.

Plum, White Chocolate, and Tarragon Parfait

The overt sweetness of white chocolate is tamed here by the addition of tart Greek yogurt. Chef John Karangis of Union Square Events serves it as a bed for juicy roasted plums and a sweet, anise-tinged tarragon white wine granita—it’s an elegant way to end a summer dinner.

Plum Pie

Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris.

Grilled Pound Cake with Basil-Plum Compote

The best of summer comes together in this satisfying dessert of grilled pound cake topped with a fruity, herbal compote.

Plum Strudel

This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.

Plum Tart

The recipe for this quick and easy tart comes from the fifth edition of Joy of Cooking (Bobbs-Merrill, 1963).

Stone Fruit Rosé Sangria

This version of a Spanish sangria is ripe with summer fruit; its light, crisp flavors complement seafood and poultry.

Plum-Basil Gin Fizz

Deep and sweet, this cocktail is an ideal vehicle for summer’s juicy red plums.