A Taste of Summer | Plum Season in the Leeu Locally Grown Gardens
A Taste of Summer in the Leeu Locally Grown Gardens
The Leeu Locally Grown gardens have flourished this summer, delivering an abundant harvest under natural farming principles. Located at Leeu Estates in Franschhoek, these working edible gardens supply the restaurants of all the Leeu Collection restaurants and partner restaurants in Franschhoek, and have been especially productive this season. Among the summer harvest, plums are really having their moment in the spotlight.
South African plums are in season from November through to April, and the Western Cape’s fertile soils and sunshine make it one of the country’s most celebrated fruit-growing regions. The result? Plums that are sweet, juicy and bursting with flavour, with a little nutritional bonus too, including vitamin C, potassium and fibre, all wrapped up in a glossy purple skin.
In the kitchens, these seasonal beauties are a dream to work with. They shine in a slow-simmered plum jam, add a rich, tangy note to pork belly with a plum glaze, and of course, there’s always room for a classic plum pie, best enjoyed warm and generously sliced.
Plum Pie Recipe
Pie Filling (or a Plum Jam)
Ingredients:
- 900g plum, stoned and thickly sliced
- 140g caster sugar (plus extra)
- 1 tsp ground cloves
- 1 heaped tbsp cornflour
Method:
- Place the plums, sugar, and cloves in a pan and simmer for 8–10 minutes, or until the sugar has dissolved and the plums are juicy.
- Mix the cornflour with a little of the cooking juice, then stir it back into the fruit. Bring to a gentle boil, stirring for a few minutes, until the mixture thickens.
- If reduced a little further, this filling can double as a tart, fruity jam, keeping well in the fridge for 3–4 days.
Pie Dough
Ingredients:
- 150g Butter (room temperature)
- 70g icing sugar
- 1 egg
- 20g honey
- 1 tsp vanilla paste
- 50g almond flour
- 150g cake flour
Method:
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- Add the eggs, honey, and vanilla paste, and beat until fully incorporated.
- Gradually add the almond flour and cake flour, mixing on low speed until a dough forms. Be careful not to overmix.
- Wrap the dough in cling film and chill in the fridge for 30 minutes to an hour.
- Roll out the dough on a lightly floured surface and cut into your desired shapes. Place in a mould and blind bake for approximately 5 minutes.
- Once blind baked, remove from the oven, let cool slightly, and add the plum filling.
- Use the excess dough to create your desired pattern on top, then bake until golden brown.
