Flavor time: four delicious recipes

It is plum time again and if you have one (or more) plum trees in the garden then it is best to be busy processing plums. That can be done in different ways. For example, you can make jam or sauce; you can dry them; you can compote it; or juice; you can bake a cake from it; you can also put them in wine. Whether you have them in the garden, buy from the farmer or in the store, here you will find four recipes to make something delicious out of it. Plums are not only tasty but also healthy: dried plums help with clogging; plums are beneficial in food poisoning; they are nervous, good for the liver and fit very well with pale people with anemia or nervous people. People with gout and rheumatism also benefit. Mind you, plums do not heal, they only support.
If you want to use plums in pots, they must always be very clean in advance. It is best to rinse clean glass jars in sparkling water and then rinse them again in clean hot water and drain them on a clean tea towel.

Plum plate cake

This is an easy and simple recipe.
You need:
  • 600 gr plums without stones
  • 300 g flour
  • 100 g powdered sugar
  • 3 eggs (only the egg yolk)
  • 100 g vanilla sugar
  • 150 gr butter

Cut the plums in half and remove the seeds. Place the flour and butter in a large bowl and crush with a knife and mix. Add egg yolk and sifted powdered sugar and quickly knead everything into dough. Then let the dough ball rest in the fridge for 10 minutes. Grease a baking tin and roll out the dough 1 cm thick, divide the plums on top and bake in the oven at 180 ° in 50 minutes. Finally sprinkle the cake with vanilla sugar.

Plum jam from the oven (for approx. 5 pots of 450 grams)

You need:
  • 5 kg of fresh plums or hurts
  • 500 grams of sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves

(for 3 pots you need half)
Wash the plums well, stalk them, halve them and remove the seeds. Mix the fruits with the sugar and put them in a roasting tin. Heat the oven to 150 ° and slide in the roasting pan. The moisture must be able to evaporate, for that it is best to clamp a wooden spoon between the oven door. The door must therefore remain slightly open.
It takes about three to four hours until the plums have shrunk and the moisture has become syrup. Then the plums can be removed from the oven. Making the jam this way gives it a fuller, more aromatic taste than when you cook the ingredients in the pan.
When the sauce is ready, you can still add the herbs and mix well, and fill the pots cleaned with soda water. Screw on the lid and turn the glasses upside down for 10 minutes.
Pitted cherries or pears can also be dried in this way.

Dry plums

A stock of dried plums is never gone, they are not only tasty but also help with constipation (blockage).
If you have plums in the garden, it is best to harvest them on a sunny, dry day. Preferably if they are already quite ripe and naturally start to wrinkle. Only wipe the fruit off with a dry cloth. Then place two layers of aluminum foil on the oven rack and place the plums close together. Set the oven to 50 ° and allow the plums to dry for 24 hours. The door must remain ajar (with a wooden spoon in between) so that the moisture can escape.
Then let the fruits dry for another 14 days in an airy place, until they are completely shriveled and dark colored. You can keep them in well-sealable pots / drums and soak 1 night before use.

Plums in red wine (for dessert)

For 2 pots of 450 grams you need:
  • 500 gr dried plums (see below)
  • ¼ liter of red wine
  • 1 eighth liter brandy of 43%

Spread the plums with spice over the pots. Then add the red wine and finally the brandy. Screw the lids onto the jars and shake the contents well. Preferably keep cool and dark.
These plums can be eaten after three days, for example with ice cream and / or whipped cream.

Video: Maximum Flavor For Minimal Effort These Are The Best 4 Hot Dog Recipes Of All Time! (February 2020).

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