br>To make the poached plums, combine 2 cups water and
For the puddings, heat buttermilk, cream,
For the plum compote, mix 2
aucepan stir over low heat for 4 minutes or until sugar
Use food processor for chopping plums and onions separately, if you have one.
Place plums, sugar, vinegar and salt in a non-reactive saucepan. Bring to a boil and simmer for 3 minutes, stirring now and then.
Add all the remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, or until thickened. Stir occasionally.
Ladle into hot sterilized jars to within 1/2 inch of the top of the jar. Wipe jar edges with clean cloth and seal with heated lids.
Process in a hot water bath for 10 minutes.
plastic wrap. Set aside for up to 15 minutes. (
for 1 hour at room temperature.
To cook the plums and
For the syrup, place plum liquid
o 350\u00b0. Stir together plums and next 4 ingredients in
To make the toffee plums, place all ingredients, except plums, in a saucepan
nto remaining mixture for a dressing.
Brush plums with oil; season
eeper pot. Put dumplings with plums into the water, but make
Preheat oven to 350\u00b0F. Lightly grease a 7x11 inch baking dish.
Arrange plums in prepared dish. Add reserved syrup. Sift custard powder over top. Set aside.
Sift cake mix and cinnamon into a bowl. Prepare cake following package instructions. Fold in coconut. Spoon evenly over fruit. Bake for 25-30 mins.
Dust with powdered sugar. Serve hot with heavy cream or ice cream.
Cook potatoes for 20 mins in boiling water. Drain and set aside to cool. Break up potatoes into small pieces.
Cook bacon on the grill plate of the raclette until crispy. Arrange potatoes, diced plums and bacon in the raclette pan. Top with cheese slices and grill for 5 mins. Garnish with chopped parsley.
br>Wash and stem the plums and prick several holes around
o 180C (350F).
Cut plums in half and remove stones
Wash and dry plums.
Place them in a stone jar or bowl.
Boil vinegar, sugar and spices together for 10 minutes.
Pour over plums.
Cover and let stand overnight.
Drain off the liquid and bring to a boil.
Add to plums and cook until plums are clear, but not broken.
Pack in clean, hot Ball jars, filling with pickling syrup.
Seal immediately.
The plums should retain their color and should be firm and plump in appearance.
ntil bubbles form.
Add plums, cut side down and cook
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.
utter to melt and cook for 2 additional minutes, stirring constantly