I was served a version of this Norwegian Plum Porridge with Vanilla Sauce (Plummegrøt) at Gamlastovo Farm when I was traveling in the Hardangerfjord area of Norway. The climate of the area makes it perfect for growing many types of fruit. So you can imagine how delectable these plums were.
Norwegian Plum Porridge with Vanilla Sauce
Print This Recipe Yield 6Source Adapted from Gamlastovo Farm in NorwayPublishedYou may substitute corn starch for potato starch if you like.
Ingredients
- ½ cup butter, cut into chunks
- ½ cup granulated sugar, divided
- ½ cup light brown sugar, packed
- ½ cup cream
- 1 tablespoon vanilla
- 3 pound ripe plums
- ¼ cup freshly squeezed lemon juice
- 1 cup apple juice
- 1 tablespoon potato starch
Directions
Make the vanilla sauce: Combine butter chunks, ½ cup granulated sugar, brown sugar, and cream in 1‑quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. Set aside to come to room temperature.
Make the plum porridge: Chop the plums into small ½‑inch pieces, removing the pits as you go. Have a large bowl nearby to collect the plum flesh and any juice that accumulates as you work. Toss the plum pieces with the lemon juice and remaining 4 cups sugar. Add the apple juice and any accumulated plum juice. Let the mixture sit about twenty minutes.
Choose a large, wide heavy-bottomed pot. Add the plum mixture and bring it to a low, slow boil over medium-low heat heat. This could take a half-hour or more. Do not rush it. Stir the mixture frequently scraping the bottom of the pot to make sure the fruit doesn’t stick or burn. Once the low boil is achieved adjust the heat and allow it to simmer an additional 20–25 minutes, skimming off any foam that develops on top. The texture is important, you don’t want to overcook or over stir the fruit to the point that it breaks down too much.
Create a slurry with the potato starch. Turn the heat off and slowly drizzle in the starch, stirring the whole time. Cover the pot and let it sit until it comes to room temperature. The porridge is served at room temperature with a drizzle of vanilla sauce on each portion.
I, too, have always found figs erotic- that oval orb, bursting with all those secreted seeds once you slice into them. And very interesting photo. I’d love to come peek over your shoulder as you shoot.
All your pics are good, but this one took me. So pretty. BTW, let me know what you think of my new format.
and the figs look sublime. I can think of many uses for the snofrisk cream, only some of them culinary. — S
Greg: I agree: figs should be enjoyed with all 5 senses: they are one of the most sensual foods on earth. They do float. Fantastic tart!
P.s. thank you for your sweet note
make mine a double…LOL
for sharing that trick. I was racking my brain on how you pulled that off, David Copperfield.
seriously i want to like figs, even just a little… everyone always raves about figs all season- so i try and try, but NO. i don’t like them. BUT,big BUT… i do love your picture, it’s fun.
This tart look absolutely delicious — a perfect use for figs!
You crack me up! No cherry life saver substitutions!
I was on the fence about figs til I moved to California. Texas has good figs, yes, but it wasn’t until I stopped trying to see them as a sugary-sweet fruit did I begin to appreciate their flavor. I love the guts of ’em squeezed out on crostini with manchego. Kinda like a fresh version of membrillo?
xo
I have been looking for figs for weeks without luck. Its going to take an early morning run to the farmers market next weekend I’m afraid. This is the prettiest fig tart I’ve ever seen.
Hey Greg! I have had figs on the brain too! Love them. Ever try fig jam or fig butter with blue cheese? I make a quick spread with blue cheese and cream cheese, spread it on a cracker or crostini and then top with some figgy goodness. EASY, delish app. Hope you are well! G
I just came back from the farmers’ market and spent $5 on 8 candy stripe figs. No, not the cherry lifesaver variety that you mentioned. They’re green and yellow stripes! I am obsessed with figs and have no place to “forage” them except from my paycheck. And I never use them to cook with because they never make it that far!
This looks incredible. It reminds me that I need to experiment more with figs. Thanks for sharing!
I love figs. We are entering fig season here and I am so excited! Your tart looks incredible!!!
Greg — love the photo trick and the floating figs — brillant. I am just a tad obsessed with figs and this is on the list of “must makes”. Have a terrific weekend.….
We can always count on you to not do the same old Food Gawker photos that look like everyone elses.
GREG — This has got to be one of the most beautiful fig renditions to grace the blogosphere that your trick with the floating figs? nothing short of magical 🙂
chow! Devaki @ weavethousandflavors
Beautiful shot and I love figs so much. I usually make jam of them or just roast them with Goat cheese, but this sounds luscious!
I LOVE figs — especially when they’re floating!
Oh, you tricky fellow!
Oh, how I adore them! My dad just brought home about 5 lbs from his two tiny trees at the “ranch”, and I have been in heaven.
I love the idea of enhancing the sweetness of the figs with balsamic and cutting it with creaminess of cheese, even though I am not familiar with this Norwegian variety.
I don’t have to say how much I admire your photos! Thanks for sharing the trick for floating figs, but I think that a lot of time has to pass before I even start dreaming of attempting it:)
wow. I LOVE that photography trick!!! I am a fig lover too, though I would compare them more to dates than strawberries. They have that same pillowy texture and intense sweetness that makes them seem more like candy than fruit. Really, you are right…you can’t compare figs to anything!