Every true gourmet will appreciate the taste of dried plums - prepare a few jars according to our recipe, in winter they are guaranteed to delight you!
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The recipe is simple, preparation will not take long, but the taste will surpass all expectations! Placed on top of a slice of cheese on a piece of bread or served on a festive platter with sausage slices, dried plum will always be a favorite, decorate and shade the taste of any snack, be it an everyday dinner or a ceremonial event.
Homemade bread with sun-dried plums (focacciu), light cheese and vegetable salad with spicy thorny notes, complemented by homemade wine - in any culinary combination such a preparation would be appropriate.
As for storage, it can be long, but in fact, few of the sweet tooth can withstand and let the plum settle - the delicious dried fruit is eaten first.
Be sure to try the morning sandwiches with your own oven-baked dried plums! With aromatic Provencal herbs, slightly seasoned with salt and garlic, you will love these breakfasts forever, they are so delicious! Oh yeah, they almost forgot about the spicy appetizer with bell pepper - and in it the plum dried in the oven will become the main character of the recipe.
Well, are you ready to harvest vitamin products in almost industrial volumes? Then let's get started.
What is needed for a plum harvest
- 1.5 kilograms of ripe (not too soft) plums or thorns;
- salt, about 1 tablespoon (be guided by your taste);
- sugar in the same amount as salt;
- packaged mixture of Provencal herbs (preferably fresh, focus on the date of packaging) - 1 tablespoon;
- a couple of cloves of garlic;
- olive (preferably) or vegetable oil;
- if desired, you can add a teaspoon of vinegar (9%).
Wash the fruits, dry them, divide them in half, free them from the pits, put them on parchment on top of the baking sheet. Powder each half with salt, sugar, sprinkle with herbs of Provence and chopped garlic.
Spicy lovers can add a thin strip of garlic to each semi-cream - it's a matter of taste. Sprinkle the layout with oil and send it to an oven heated to 100 degrees, where the plum cups should spend 3-4 hours.
Important note. The oven does not need to be closed tightly, leave a small gap to allow moisture to escape.
Having made the first portion of dried plums, you can adjust the preparation process to suit your taste and the mode of your oven (they are different for everyone). In general, be guided by our recommendations. Plums should turn out beautiful, mouth-watering, with a bright herbal and garlic aroma. So, we have told you almost everything. We hope, dear hostesses, that you will not refuse to treat your loved ones with a new interesting dish.
But how to store the workpiece?
It's very simple. Put the halves of the plums in a fried dry half-liter jar, shifting the sprinkling from the baking sheet and fresh, additionally chopped garlic. Fill everything with calcined and cooled oil (olive or vegetable), you can add vinegar and put the lid tightly on. The plums are already ready, but they will be saturated with garlic and herbs for 2-3 days - then start trying them.
Delicious? And we had no doubts, eat to your health!
Do you cook sun-dried plums?
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How to cook beet salad for the winter read the following article:Beetroot salad for the winter with bell pepper and onions