Do you still have a few pounds of ripe plums left? Then we recommend that you make sure to prepare from them a universal and very original snack that will fit right at any table, both on holidays and on weekdays. And its sweet version will be the best filling for baking, cheese cakes and other desserts. Minimum costs and a little time to prepare the fruit in the summer and a tasty, healthy preparation will delight you with its delicious taste in winter and in the off-season, bringing variety and suppressing boredom.
Spicy dried plums - recipe in the oven for the winter
Ingredients:
- plums large - 1,5 kg;
- fresh rosemary - 2-3 sprigs;
- thyme and dried basil - to taste;
- honey liquid - 25 g;
- garlic - 5-6 denticles;
- vegetable refined oil or olive Extra Virgin - 125 ml.
Preparation
For drying, ripe and elastic plums will fit without dents and damage. We wash well the fruits in cold water, dry or wipe dry, cut in half and extract the bones. You can divide the halves into quarters, then the drying time will decrease a little.
We put halves or quarts of plums on a baking sheet, having pre-covered it with foil, sprinkle a little sea salt and pour a mixture of honey and olive oil. Rosemary fresh finely chopped with a sharp knife, mixed with dried basil and oregano and pritrushivaem cream on a baking sheet. All dry or fresh herbs are interchangeable, if there is no fresh rosemary, you can take the dried one and on the contrary replace the dried basil and oregano with fresh finely chopped herb.
We place the pan in the oven heated to 120 degrees, leave the door slightly ajar and allow the cream to reach the desired degree of drying. Approximately it takes from three to five hours.
On readiness, we put the dried plums in a sterile jar, alternating with garlic, pre-cleaning it and breaking it with slices, and dry or fresh herbs. Warm up the olive or vegetable refined oil, not bringing to a boil, and pour them dried plums in a jar. Clog the lid, cool the billet and place it in a cool storage place.
Sugared sweet plum in the oven for the winter
Ingredients:
- plums large - 2 kg;
- granulated sugar - 0,4 kg.
Preparation
Ideal option for drying will be large fleshy plum varieties "Hungarian", which must be cleaned beforehand.
Cut the fruits in half, extract the bones and put them in an enameled container, sprinkling a little sugar. From above we put the load on the plums and put it in a cool place for several hours to separate the juice.
Then the juice is drained, we remove the plums to a colander, so that the glass is superfluous, and then placed on a sheet of parchment paper. We determine the fruit in the oven heated to sixty-five degrees, opening the door a little. We maintain plums to the desired degree of drying. It is important not to overexpose them in
When ready, we put the plums in pre-prepared sterile jars, cap them with lids and locate them in a cool storage place.
Fused earlier plum juice can also be harvested for the winter and then used for making compotes, kissels, syrups and other dishes. To do this, heat it to a boil, boil for five minutes, pour hot into sterile jars and roll up the lid. Traditionally, we put juice on self-sterilization under a warm blanket before cooling down and put it away for storage to other billets.