large saucepan, mix together dried apricots, brown sugar, lemon peel
Dust the inside of a cooking bag with flour.
Place meat and fruit in cooking bag; sprinkle with brown sugar. Pour wine over all.
Tie bag securely.
Puncture 4 small holes about 4 inches apart in top of bag.
Place bag in shallow roasting pan.
Cook in a slow oven (325 F.) 1 1/2 hours. Place meat on serving platter; arrange fruit around meat. Serves 4-6.
NOTE: Look for roasting bag where they sell plastic wrap and parchment paper.
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cut vanilla bean in half lengthwise.
Scrape seeds into a small bowl, discard bean (or place in a container of sugar for a very pleasant vanilla scented sugar) Add sugar, and stir well.
Place plums in a 1 quart baking dish, add sugar mixture and lemon juice, tossing gently to coat.
Dot with margarine, cover and bake at 400f degrees for 20 minutes or until plums are tender, stirring once.
Wash plums.
Cut into wedges, removing pit (quarters or sixths depending on the size of the plum).
Place on dehydrator rack (or some ovens have low temperature setting for drying fruit).
Dry at 135 degrees for about 24 hours. Drying time may vary considerably depending on humidity levels.
They are done when they are leathery and sticky, but no longer juicy.
Store them in ziplock freezer bags in the freezer until ready to use.
FYI - Some varieties of blood plum are Ruby Blood, Satsuma and Mariposa.
f the liquid should be dried up as this is a
edium heat and add the dried plums. Cook for 1 minute and
efore cooking.).
To roast plums, place the fruit skin side
Process prunes & dates in food processor.
Shape into 1 inch balls
Roll some in cocoa powder, some in crumbs & some in almonds.
Place on wax paper.
Can be stored up to 3 weeks in an airtight container in refrigerator.
3/4 cup water and dried plums. Bring to a boil. Return
o overcook.)
Add the plums and reserved marinade.
Cover
et.
For the rosewater plums, add sugar and 2 tbsp
br>To make the poached plums, combine 2 cups water and
or a dressing.
Brush plums with oil; season with salt
To pit the plums, slice them almost in half,
ntil bubbles form.
Add plums, cut side down and cook
rown. Stir in sausage, apricots, plums, thyme, sage, marjoram and 1
killet, add the broth, apples, plums, mustard, vinegar and thyme. Cover
utter mixture.
Cook the plums for 2 minutes, undisturbed.
Lightly grease a shallow 2 quart baking dish.
Mix plums and nectarines, spread in dish.
Mix sugar and flour, cut in margarine with pastry blender.
Stir in oats.
Sprinkle mixture evenly over fruit.
Dust with cinnamon.
Bake at 350 30-35 minutes.
Serve warm.
Place the pitted plums in a blender or a food processor, cover and process until smooth.
Transfer the plum puree to a saucepan.
Add in sugar, orange juice concentrate, lemon juice, vinegar and seasonings; bring to a boil.
Combine cornstarch and water until smooth, and add into the plum mixture in the saucepan; stir for about 2 minutes or until thickened.
Delicious!