Tuesday, February 07, 2017

This week’s recipe in MENU is Preserving Plums

To remind you how short our summer fruit season is and to remember to cook some of the fruits so you can have lovely puddings in the winter. It is plum season at present and a plum crumble on a cold winter day is superb. You may not realise how easy it is to make and freeze for use in a few months time.
Stewed Plums for freezing
1 kilo of red or purple plums (NOT prune plums, you want the juicy sharp and tangy plums) - ¼ t cinnamon - 1 teaspoon of butter - 2 Tablespoons water - 2 Tablespoons sugar or more according to your own taste and the ripeness of the plums - a pinch of salt
Halve the plums and remove the pips. Put all the ingredients in a deep pot and cook gently until the plums begin to melt and form a nice juice. Don't cook until it is all mush, leave some shape. Taste, adjust the sugar and add a pinch of salt to intensify the flavours. Pack into freezer boxes and freeze till you need them. 
To make the tart or crumble, put the defrosted plums into a pie plate and cover with shortcrust pastry - glaze the top with an egg wash and sprinkle with sugar, or just add a crumble top with some added chopped almonds. You can do this with other fruit too, like cling peaches, apricots and cherries
© John & Lynne Ford, Adamastor & Bacchus 2017

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