We suggest you try to prepare a very original and interesting piece of plums. Spicy dried fruits will surprise the most demanding gourmets with their own taste and will become an excellent addition to any table. They are interesting with a glass of wine and cheese, and also give a special zest to meat dishes.
Sun-dried plums - a recipe in the oven
Ingredients:
- plum "Hungarian" - 1 kg;
- fresh rosemary - 2 sprigs;
- fresh or dried thyme - to taste;
- garlic - 3-5 denticles;
- vegetable refined oil or olive Extra Virgin - 75 ml.
Preparation
Strong, ripe plums without dents and damage are washed with cold water and wiped dry. Then cut the fruits around the perimeter, divide into halves and extract the bones. Fresh rosemary, thyme and peeled garlic cloves shall be finely chopped with a sharp knife. Determine the plums in a deep container, sprinkle with rosemary, thyme, garlic and season with olive oil. A good mix of fruits with spices and place in the refrigerator for one hour, covered with food film or lid. If necessary, fresh herbs can be replaced with a dried mixture of Italian spices, and instead of olive oil take the usual refined sunflower.
The pickled halves of the plums are taken from the fridge, mixed again and placed on a baking sheet covered with foil. We place it in a preheated to 150 degrees oven and leave the door slightly ajar. After five minutes, lower the temperature regime to 110 degrees and maintain the plums for two to three hours. The degree of drying is determined by its preferences. You may need a little less or more time.
When ready, gently shift the dried plum into a pre-sterilized dry jar, pour the rest of the oil, preheating it a little, and close the lid. You can, if desired, lay a sprig of rosemary or garlic between the layers.
After full cooling, determine the capacity with the workpiece in the refrigerator for storage.
Dried plums at home in the electric dryer
Ingredients:
- plum "Hungarian" - 1 kg;
- fresh rosemary - 2 sprigs;
- vinegar balsamic - to taste;
- sea salt - to taste;
- garlic - 3-5 denticles;
- vegetable refined oil or olive Extra Virgin.
Preparation
The first step is to prepare the necessary amount of plums, selecting the best quality, elastic and at the same time ripe fruit. Then rinse them well in cold water, dry, cut into halves and extract bones. Put the plums in the sump of the electric dryer, sprinkle a little sea salt and stand for about six hours at a temperature of about sixty degrees. In the end, the drying time can significantly differ from the indicated one, since there are at least two factors affecting its duration - fruit juiciness and the desired final softness of the billet.
At the end of the process, we prepare spices. We clean and cut the plates with garlic and finely chop the rosemary.
When ready, we put the plums in a sterile dry jar, alternating with garlic, rosemary and olive or ordinary vegetable oil and a little rammed. From above pour balsamic vinegar from the calculation of one teaspoon into a capacity of 300 ml and cover with a lid.
Before the first use, the plums should be infused in the marinade for a minimum of twenty-four hours, and if desired they can be stored in the refrigerator for several months.