Fruits and berries

Description

Ingredients

Steps

To create such an unusual winter conservation, we need small, dense and ripe plums, which we thoroughly rinse in cold water in advance and let the fruits dry.



We divide the already washed and prepared fruits into halves and remove the seeds, which we will not need in the cooking process. Put the halves of the plums for a while in a deep bowl..



We divide the heads of garlic into cloves, and peel them. Garlic contains a lot of useful vitamins and minerals, which it will definitely give to olive oil and plums.



We cut each clove into not too thin plates as shown in the photo. The amount of garlic can vary depending on how many plums you have taken to create this preservation.



On each pallet or mesh of the dryer, lay out the halves of the plums, with the slices up.



On top of each half, put a prepared piece of garlic or a few, if they are too small.



First sprinkle the cut of plum with garlic with prepared dried herbs and medium-sized sea salt, and then fill in or simply grease with a small amount of olive oil.



We set the temperature on the regulator of the electric dryer to 70 degrees and for the next 12 hours we dry our drain halves until cooked. If you want the plums to dry enough on the outside and remain a little soft on the inside, then reduce the drying temperature by 20-30 degrees.



Now it remains to lay out the halves of the plums neatly in previously dry sterilized jars and prepare the filling.



Pour the specified amount of aromatic olive oil into a ladle or stewpan, send the remaining plates of garlic, Italian herbs to taste and chopped hot peppers there. Bring the liquid to a boil and cook for 1-2 minutes.



Pour the plums in a jar with the prepared liquid to the very top: it is necessary that the oil with spices completely covers the halves in the jar.



We tighten the jar with the workpiece hermetically sealed with a clean lid and send the preservation to the refrigerator: such value will certainly not deteriorate there. Home-dried plums with garlic, herbs and salt are ready for the winter.



Enjoy your meal!

Everyone ran and I ran! Have you seen how this year everyone began to dry plums with herbs and garlic? I've already met these plums on Facebook ten times, if not more! Considering that plums are universal and good both in a sweet version and in a savory-spicy one, it was impossible not to try it, and they really turned out to be absolutely wonderful! If you like sun-dried tomatoes in oil, then you will also like these plums, and before they disappear, run to the market! Take 2-3 kilograms at once, so that for the whole dryer, I still had to run twice to the market, because, having done it once, I immediately decided to repeat it. Both large sour ones and small sweet ones are suitable, small ones, however, dry faster, but you will clean them for now! I dried both types, I was very pleased.

Three trays dehydrator Stockli Dorrex Pro T I needed:

2.5 kg. medium-sized plums;

5-6 medium heads of garlic;

50 gr. olive oil (you can use whatever you like) for lubrication

Sea salt;

dry Italian herbs or just your favorite herbs

I poured oil on sun-dried plums, made it from the following:

200-250 gr. olive oil (take any, so that it is not very aromatic);

1 fresh chili

1 head of garlic;

Dry herbs: thyme, rosemary, sage, etc.

Process:

• Wash the plums, cut into halves, remove the seeds.

• Peel the garlic and cut into thin slices.

• Arrange the plums on the dehydrator tray, cut upside down, and on each plum place 1-2 slices of garlic. Brush the plums with oil and sprinkle with salt and herbs.

• I dried for about 12 hours at 70 degrees. These plums need a rather high temperature so that they dry out on the outside, but a little moisture remains inside, so I did not dry it at 40 or 50 degrees.

Dried plums will smell amazing, it is very difficult to pass by this aroma, but try to carry it less, then you will not regret it. Put them in small, clean jars (you can even sterilize and dry them), tamp them a little, and prepare the oil. Put the garlic (peel and cut into slices), chopped chili, herbs in a small scoop, cover with oil and bring to a boil. Pour this oil over the plums so that the oil completely covers the contents of the jar, close the lid and let cool.

I did not dare to keep these treasures in the pantry, I put them in the refrigerator so as not to deteriorate. Imagine how great it is to give such jars to friends, carry them with you on a visit or treat those who looked at the light! And with good homemade bread, this is generally something unimaginable, a real delicacy!

We have already dried tomatoes, and this divine snack has become one of the most beloved in our family. And now it's the turn to drain. And that's great too, I tell you! It is spicy, sweet-spicy and peppery at the same time. Such dried plums with garlic, herbs and salt will decorate sandwiches with cottage cheese, will perfectly fit into the company with meat, poultry or rabbit. I already dream of adding them to the filling with which I will stuff the duck. The main problem is to preserve the yummy, and not to eat it all at once and with pleasure without any accompaniment. It will be simply indecently delicious!

Ingredients

And pepper to taste

Or vegetable a little

500 gram

Dry herbs

Preparation

The technology for cooking dried plums in the oven is very similar to the one we used. It is simple and not time consuming. I will tell you in detail how to cook sun-dried plums at home for the winter!

First, the fruits should be washed and dried. I used Hungarian, it is quite sweet, so I excluded sugar from the recipe. If the plum is a little sour, sprinkle it with a little granulated sugar, this will straighten the taste. Cut each fruit in half and remove the pit. Spread them skin side down on a heat-resistant ovenware.

Brush on top with a little oil, olive oil or other high-quality refined vegetable. Use a silicone brush.

Sprinkle with salt and pepper on top. And sugar if the fruits are not sweet enough.

Place in an oven preheated to 180 ° C, immediately reduce the heat to 100 ° C and dry with the door ajar and, if available, in convection mode (with a fan) for 4-5-7 hours, depending on the size of the drain. Watch so as not to overexpose. The ready-made dried plum is elastic, but the juice is no longer released. It's delicious, you just have to try it. And then you can't come off.

How to store dried plums at home

Dried plum with garlic is poured with vegetable oil for the winter. For storage in the refrigerator, it is enough to put dried plums tightly in dry jars and pour olive or other refined oil. The oil should completely cover the dried fruit. Under a tightly closed lid, the workpiece will be stored in the refrigerator for a long time.

Filling with hot oil, you can store dried plums outside the refrigerator. To do this, pre-sterilize the jars and lids. Lay also densely dried plums. Heat the oil and, without boiling, completely fill the workpieces with it. Roll up the jars with a lid, turn them upside down and leave them wrapped until they cool completely.

For the winter, dried in the oven with aromatic herbs. it is prepared in almost the same way, it is also called spicy, because it is prepared with spices (spices). The plum taste is spicy and with the aroma of basil and Provencal herbs. You can make an excellent appetizer from dried plums, add cheese, nuts, it will be very tasty, especially with dry wine. In Europe, dried plums are added to a variety of salads. They also prepare sweet dried plum. In any case, we have a lot of plums, you can cook such a treat, it is stored in the refrigerator, even though the whole winter. Let's try, and the following recipes will help us with this.

Sun-dried plum - recipe

To prepare dried plums, we need 2 hours, the product yield is 0.5 liters.

Ingredients:

Ripe plum variety "Hungarian" - 1 kilogram

Olive oil - 100 milliliters

Garlic - 3 cloves

Dried basil - to taste

Provencal herbs to taste

Extra salt - to taste

Table vinegar - 1 tablespoon.

Cooking steps:

Let's prepare all the products for making dried plums. The plum should be separated from the bone, and so the variety can be any, not necessarily like mine. Instead of olive oil, aromatic sunflower oil is also suitable.

Wash the plums, dry them and divide them into halves, discard the seeds. Salt, sprinkle with spices and sprinkle a little with oil, mix the plums thoroughly.

Put parchment paper on the woodwind sheet and lay out the lions with the cores up.

Dry the plums for 1 hour 45 minutes, over the slowest heat. They should not be dried, but slightly soft. Keep an eye on them, everyone has different stoves, maybe it will take you less time to cook.

In the meantime, prepare a clean jar, you need to steam it, boil the lid for a couple of minutes. Peel and cut the garlic into slices, you can also use dried garlic in this recipe. We put plums in a jar alternating with garlic plates, the aromas are divine.

From 1 kilogram of plums, I got a 0.5 liter jar of jerky. Fill the plums with olive oil and vinegar so that they are stored longer and soak the fruits with all the aromas.

Close the jar tightly with a lid and put it in the refrigerator.

Sun-dried plums are ready! An appetizer for true connoisseurs of original dishes. By the way, such plums are very useful, they contain a lot of fiber, carbohydrates and improve the functioning of our gastrointestinal tract. So they replenish our body with a lot of vitamins. Do not save on health, cook delicious plums and your body will not let you down.

Sun-dried plum is sweet.

This procurement will require the following products:

Plums - 1 kilogram

Granulated sugar - 100 grams

How to cook dried plum.

Wash the plums, then cut them into halves and remove the seeds from the fruit.

Then we put the halves of the plums in a saucepan, sprinkle them with sugar, set the oppression on top and put it all in a cool place for several hours. During this time, their fruit should stand out juice.

Let the cream stand in the oven until it dries, but at the same time remains elastic.

We put the finished dried plums in clean and dry glass jars or cloth bags and send them for storage, like dried grapes in a dry and dark place.

Please note that the remaining juice drained from the drain can be used to prepare compote, jelly, and it can also be preserved. , you will find out by reading our dedicated article on this site.

Calorie content: Not specified
Time for preparing: 215 Mines

Edited by Lara
Everyone is well aware of such a Mediterranean delicacy as. But, dried plums in the oven, and even cooked for the winter at home with their own hands - that's a real find for a gourmet. The recipe with the photo will show that this blank is very easy to make, the only thing that will have to be sacrificed is time. The taste of the finished dish will more than pay for all your efforts. Filled with the delicious aroma of Provencal herbs, aromatic parsley and soaked in olive oil, plums are incredibly delicious. And the zest of dried plums is given by piquant garlic and rosemary, which combines a complex composition of scents - pine, eucalyptus, lemon and camphor.

Preparation time: 15 min.

Cooking time: 3 h 20 min.

Output: 0.5 l can

Ingredients:



- plums - 1 kg 100 g,
- garlic - 4 cloves,
- seasoning "Provencal herbs" - 2 tsp.,
- dried parsley - 1 tsp.,
- dried rosemary - 2 tsp,
- freshly ground black pepper - ½ tsp.,
- salt - to taste,
- olive oil - 200-250 ml.

Recipe with photo step by step:

How to dry plums for the winter in the oven.




Wash the plums thoroughly after removing the stalks. Let the water drain.

Cut each plum along the groove into halves and remove the seeds.

Preheat oven to 100 ° C.

Line a baking sheet with a piece of parchment. Using a pastry brush, brush the paper with olive oil. Arrange the plum halves, cut side up.






Sprinkle the fruits with Provencal herbs, dried parsley, rosemary (1 teaspoon), black pepper and salt.

Drizzle with olive oil.

Send the baking sheet with the plums to the oven (on the middle shelf). Cook for 3 hours.

In the meantime, prepare the jar and lid. Thoroughly wash the dishes with a baking soda solution and pour over boiling water (be sure to pour the jar over the neck).

Peel the cloves of garlic, wash and cut each lengthwise into several pieces.




After the specified time has elapsed, remove the baking sheet from the oven. Let the dried plums cool.

Fruits close-up.

Pour a tablespoon of olive oil into the bottom of the jar. Add remaining rosemary needles and garlic.

Fill a container with plums.

Fill with oil.

Squeeze the fruit lightly with a spoon and add oil to cover the plums. Close the lid and store in a cool, dark place. Ideally - 1 year - dried plums are kept in the refrigerator.

The season for drying plums is August - September.




Note to the hostess:

For this harvest, select plums of incomplete ripeness with easily separable pits.

Crumpled and rotten fruits are not suitable for harvesting.
In addition to sun-dried plums and tomatoes, you can cook for the winter and