We offer recipes for the preparation of dried plums at home for the winter. Depending on your needs, you can make an excellent spicy snack for sandwiches or a perfect addition to tea, an additive to baking, a porridge or other dishes.
Plum, dried in the oven - recipe for the winter
Ingredients:
- large plum varieties "Vengerka" - 3 kg;
- fresh rosemary - 2-3 sprigs;
- Basil dried, rosemary and oregano - to taste;
- liquid honey - 50 g;
- garlic - 2 heads;
- vegetable refined oil or olive Extra Virgin.
Preparation
For drying, large, fleshy plums fit. Fruits must be ripe and at the same time sufficiently elastic and not contain dents. The selected high-quality raw materials are thoroughly washed with cold water and must be dried, spread out for a while on a towel or wiped dry. Next, cut the plums along into two halves and extract the bones.
We cover the baking tray with baking paper or foil and place the plum halves on top of each other tightly together. In a separate bowl, mix olive or vegetable refined oil and honey and pour a little plum on a baking sheet. Also we rub them lightly with sea salt, season with dried basil, oregano and rosemary.
Determine the pan with spicy plum fruit in a preheated to 110-120 degree oven, slightly open the door to exit moisture and drain the plums for about five hours. The time required to achieve the desired result may differ from that declared depending on the degree of juiciness of the raw materials. In order not to miss the right moment and not to turn the workpiece into dried skins, we start controlling the process after three hours of drying.
Meanwhile, we clean the garlic and shred the denticles with plates, sort the branches of rosemary into needles. At the bottom of the previously sterilized jar we pour a little olive or vegetable refined oil, throw a few plates of garlic and fresh needles of rosemary.
After reaching the desired degree of drying we put the plum halves in the prepared jar, alternating layers with garlic and rosemary, pour a slightly warmed oil so that between the layers there are no air bubbles, and close the lid. After cooling, determine the capacity with the workpiece in a cool place for storage. A week later the plums will be soaked with the aromas of spices and will be completely ready for consumption.
This recipe can be slightly modified and put on a plate of garlic in each half of the sink before drying, and in a jar add a bit of its lobules only to the bottom.
Sweet dried plums at home
Ingredients:
- plums;
- granulated sugar.
Preparation
The large fleshy plums selected for drying are fine and dried. Then we remove the fruits from the bones, put them in an enameled container and pour it over with sugar. Its quantity is determined depending on the sweetness of the fruit itself. On average, it takes from four to eight hundred grams of granulated sugar per kilogram of raw materials already purified.
After about thirty hours, when the plum will give the maximum juice, merge it into a separate container, and pour the halves of the fruit with sugar syrup. For one kilogram of sink, measured after separating the juice, take 250 milliliters of water and 300 grams of sugar and heat the syrup to a boil.
We keep the plums in the syrup for ten minutes, and then let it drain and lay out on a baking sheet, having covered it with parchment paper. We weed the fruits in several stages one hour to the desired degree of softness. The temperature in the oven must initially be at 85 degrees, and at subsequent cycles - 75 degrees. Each time we let the plums cool down completely, check the degree of readiness and, once necessary, we'll dry up once more. The oven should be slightly ajar.
Upon readiness, we determine the dried plums in sterile glass jars, close them with lids and place them in a cool storage place.