It's dried. Dried, the fruit goes into pilafs, kharcho, kufta-bozbash, salads, pies and pastries, and desserts. It's turned into preserves, jams, compotes, marmalades and liqueurs. A tasty homemade preserve for the winter.
It's high in pectin and acid, so in some recipes it replaces gelatin, and in others vinegar. A healthy product.
Cooked with meat, it gives a dish tartness, offsetting the fat and thickening the meat sauce. In pilafs it plays the role of an acidic addition with the same function.
It's exquisite in baking. For a charlotte you need the usual eggs, sugar, flour and flesh cut from the pits. A sponge tatin (an upside-down pie) is made the same way as the previous one, but the cherry plum is heated in sugar syrup to a caramel, then covered with batter and baked; to serve, flip it caramel side up. A scone pie with this fruit is also a great homemade tea-time dish. The dough is crisp and buttery. Put the raw sliced pieces inside, sprinkle with sugar and bake — you get a very tasty, thin pie with a juicy fruit filling inside. Serve with ice cream.
The color of the southern countries and Asia lives in cherry plum. That's why it weaves so nicely into their recipes.
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