Juicy and fragrant plums happen several dozen grades: from sweet to tart, with a smooth thin skin of various shades lilac, red, green or yellow and a large stone inside. All these fruits can be divided into two main types – dessert and sweet-sour. The first are ideal for jam, jelly, compotes and pies, the second are good as a stuffing for meat and a basis for sauces and chutney.
Plum jam
Jemaah and plums jam turn out dense, fine saturated light. They can be given not only to tea, but also to meat as cranberry fruit jelly. For plum jelly it will be required to you: - 1 ½ kilogram of dessert plums; - 350 grams of sour green apples;
- 2 oranges; - 2 lemons;
- Small sakharayablok wash up 800 grams, peel and grate, having thrown out "box" with seeds. Put pulp in a pan and pour in 500 ml of water. Bring to the boil and you cook about 15 minutes. Wash up plum and cut in half, take stones. Add together with fresh orange juice to a pan with an apple weight and you cook, stirring slowly, about 15 minutes until plums boil soft, their skin to be softened, and liquid will partially be evaporated. Squeeze out lemon juice in jam and add sugar. Bring to the boil and you cook, constantly stirring slowly until the drop of jam stiffens on a cold porcelain saucer. Shift jam in the sterilized banks, cool and you store in the cool, dark place.
You can cook jam or plums compote, previously husking with them. For this purpose it is enough to dip of them for 15-20 seconds into boiled water, and then at once to cool a baking plate with cold water. After that the thin skin will easily separate from a fruit.
Garnish from plums
For a spicy garnish from plums it is required to you: - 50 grams of a desi; - 500 grams of sweet-sour plums; - 6 tablespoons of a refiner syrup; - 125 ml of port wine; - pinch of grated nutmeg. Kindle oil in a deep and wide frying pan. Cut plums in half, remove a stone and fry, having put a cut within 2-3 minutes on average fire down. Sugar and prepare 4-5 more minutes until sugar begins to karamelizovyvatsya. Pour in port wine and prepare 5 more minutes, stirring slowly until sauce thickens. Add nutmeg and remove from fire.
Such sauce can be made in advance and to store up to 2-3 days in the fridge.
Plum almonds pie
Confectioners call a plum combination to almonds "the marriage concluded in heaven". To make pie with these two ingredients, it is required to you: - 400 grams of flour; - 15 grams of sugar; - 430 grams of unsalted butter; - 3 eggs; - 4 tablespoons of ice water; - 200 grams of icing sugar; - 6 ripe large ripe plums; - 200 grams of ground almonds. Sift 200 grams of flour and mix it with sugar. Cut 230 grams of oil a cube and grind together with flour fingers in a crumb. Shake up 1 egg with ice water. Add to oil and egg mix and quickly replace a soft dough. Roll it in a sphere, wrap up in food wrap and remove for 30 minutes in the fridge. Shake up the remained oil with icing sugar and on one add the remained eggs, continuing to shake up. Put ground almonds. The received mix is called франжипан. Cut some plum on eight parts everyone. Warm an oven to 180 wasps. A land surface flour also roll with Pripylite dough in thin layer. Cover them a form with a diameter of 25 centimeters. Fill franzhipany and spread out on its leveled surface of plum. Bake within 30-40 minutes. Strew with icing sugar and give to a table.