Recipes that use fresh plums include yellow plum salad, open-faced proscuitto and plum sandwiches, basil plum granita and plum kuchen. Another recipe is stone fruit cobbler that uses not only fresh plums, but peaches as well.
To make stone fruit cobbler, whisk together 9 ounces of all-purpose flour, 1 tablespoon of sugar and 1/2 teaspoon of salt, then cut in 6 tablespoons of butter. Mix in 2 teaspoons of fresh lemon juice and 4 to 5 tablespoons of ice water until a crumbly dough forms, and chill it to be used for the crust. Meanwhile, toss 1 1/4 cups of sugar with 6 tablespoons of flour, 1/2 teaspoon of salt, 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground allspice. Place 2 1/2 pounds of sliced plums and 2 sliced peaches in a bowl, and toss the fruit with the sugar mixture, 1/2 teaspoon of vanilla extract and 1 tablespoon of melted butter.
Roll 75 percent of the dough out for the crust, and place it in a baking dish. Pour the filling into the crust, and top it with the remaining dough rolled out and cut into strips. Bake the cobbler at 425 degrees Fahrenheit for 20 minutes, reduce the temperature to 375 degrees, and bake for another 50 minutes.
Make yellow plum salad by tossing 8 halved plums with 2 broiled bell peppers, 4 cooked beets, 1/2 pint yellow pear tomatoes and 2 ounces crumbled goat cheese. Drizzle the salad with a mixture of 1 tablespoon each of white wine vinegar and chives, 2 1/2 tablespoons of oil, and 1 teaspoon each of Dijon mustard and thyme.