PLUM, BLACKBERRY AND BAY FRIAND BAKE
This easy friand bake, from Yotam Ottolenghi's SIMPLE cookbook, makes a brilliant alternative to a crumble and is incredibly straightforward to make.
Provided by Yotam Ottolenghi
Categories Dessert
Number Of Ingredients 1
Steps:
- Place the blackberries and plums in a bowl with the vanilla extract, sugar, bay leaves and ½ teaspoon of cinnamon. Set aside for 30 minutes. Don't be tempted to leave them sitting around for longer than this, as the fruit will become too juicy. Preheat the oven to 190°C fan. Mix the flour, icing sugar, ground almonds, the remaining ½ teaspoon cinnamon and salt in a separate large bowl. Set aside. Lightly whisk the egg whites by hand for 30 seconds, so they just start to froth. Stir into the flour mixture, along with the melted butter, until combined. Tip the batter into a 20 x 30cm parchment-lined baking dish and top evenly with the fruit and juices. Bake for 40 minutes, covering the dish with foil for the final 10 minutes, until the batter is golden-brown and the fruit is bubbling. Set aside for 10 minutes before serving.
HOMEMADE BLACKBERRY PLUM JAM
These two late summer/early fall treats make for the most amazing flavor when combined. The sweetness of the blackberry combined with the tartness of the plum are exceptionally balanced in jam!
Provided by roozoo
Categories Breakfast
Time 45m
Yield 9-12 1/2 pint jars
Number Of Ingredients 4
Steps:
- Prepare the boiling water canner before starting to cook your jam. (Fill the canner/stockpot at least half full of enough clean, warm water so the level will be at least 1" over the top of the filled jars once they're added).
- Wash, pit and chop plums w/ skins.
- Wash and crush blackberries w/ potato masher.
- Place plums and crushed blackberries in large pot.
- Add pectin a little at a time to plums and berries, stirring constantly.
- Heat on high stirring constantly until mixture comes to a FULL boil.
- Add sugar ALL at once, stirring.
- Bring mixture back to a full hard boil, stirring constantly.
- Use potato masher to carefully further crush plums and berries in pot.
- Boil for 5 minutes.
- Skim off foam, if present.
- Place in sterilized, hot jars, leaving 1/4" headspace.
- Wipe edges of jars with clean cloth, place lids and screw on bands fingertip-tight.
- Process in a boiling water bath for ten minutes at sea level (over 1000 feet, add one minute of processing for each 1000 feet in altitude).
- Remove from water and place jars on a cloth-protected counter or cooling rack to cool undisturbed for 24 hours.
- Remove rings from sealed jars and store; put any unsealed jars in the refrigerator and use first.
Nutrition Facts : Calories 580, Fat 0.4, Sodium 12.9, Carbohydrate 149.2, Fiber 3.8, Sugar 140.9, Protein 1.1
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