2-inch circle.
Drain plum mixture, reserving liquid. Toss plums
he mashed canned plums, reserved plum syrup, ginger, chopped green onion
cup plum pulp (see instructions at end of recipe), cream, egg
epper Fried Rice (Recipe # 290685) and Pineapple-Plum Chutney (Recipe # 290686) .
For
o prepared pan; using spatula, spread batter evenly to pan edges
olk, cornflour, spring onions and plum sauce in a bowl; whisk
he broiler in your oven. Spread the peppers, tomatoes, onion, and
egetable cooking spray. Heat Dried Plum Puree and butter in Dutch
ngredients. (See recipe description for substitute for the plum wine). Stir well
he colander).
Pour the plum mixture into the lines colander
ay through.
Open and spread flat like a book.
hilled in the refrigerator. Caramelized Plum Topping and Spiced Cake should
he dumpling dough for this recipe.
Preparing the Dumplings and
Combine plum juice and Sure-Jell in a large thick pot.
Cook to a full rolling boil, stirring constantly.
Quickly add sugar. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat.
Skim bubbles off the top with a large spoon.
Ladle into hot jars.
Seal and let cool.
Yields 9 cups of jelly!
sually depart from the original recipe by lowering the heat and
arlic, grated ginger, chopped shallots, plum sauce and soy sauce and
For plum butter, in a saucepan combine
brush with melted low-fat spread and place in the tart
Combine all ingredients in bowl.
Stir until blended.
Cover and refrigerate 1 hour to blend flavors.
(This recipe may be prepared up to 3 hours ahead of time).
/2-inch thick slices. Spread with butter and jam. Arrange