PLUM CONSERVE
My mouthwatering conserve is a versatile gift. It makes a lovely garnish for rolls during holiday feasts, is delicious paired with cheese as an appetizer, and makes a great dessert topping for ice cream or pound cake. -Ginny Beadle, Spokane, Washington
Provided by Taste of Home
Time 50m
Yield 7 half-pints.
Number Of Ingredients 7
Steps:
- In a Dutch oven, combine plums, cranberries, oranges, orange juice and 2-1/2 cups sugar. Mix remaining sugar with pectin; set aside. Bring to a full rolling boil over high heat, stirring constantly, until slightly thickened and plums soften, about 15 minutes. Stir in pectin mixture and walnuts; return to a full rolling boil. Boil and stir 1 minute., Remove from heat. Ladle hot mixture into 7 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.
PUFF PASTRY BRAID
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
- Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread.
- Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section.
- Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan.
- Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes.
- While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside.
- Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve.
PLUM PRESERVES
Make and share this Plum Preserves recipe from Food.com.
Provided by Rita1652
Categories Spreads
Time 50m
Yield 5 1/2 pints
Number Of Ingredients 3
Steps:
- Combine all ingredients in a large saucepot.
- Bring to a boil, stirring until sugar dissolves.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Ladle into hot jars, leaving 1/4 inch head space.
- Adjust two-piece lid caps.
- Process 15 minutes in a boiling water canner.
QUICK PLUM PRESERVES
Categories Condiment/Spread Fruit Plum Summer Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour.
- Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered.
PLUM DESSERT
This plum dessert is one of my favorites!
Provided by Alana Somerset
Categories Plum Recipes
Time 1h50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Liberally coat a 7x11-inch baking dish with cooking spray.
- Without peeling, slice plums and discard pits. Place plums in a bowl and toss with 1 teaspoon vanilla sugar, depending on their sweetness. Set aside.
- Sift 2/3 cup vanilla sugar, flour, butter granules, baking powder, cinnamon, and salt together in a large bowl. Stir until well blended.
- Whisk orange juice and liquid egg together in a 2-cup liquid measure until well mixed. Blend in oil. Pour into the dry ingredients and stir until thoroughly blended but not overmixed. Pour into the prepared baking dish and cover with sugared plums.
- Bake in the preheated oven until cake is golden and plums are soft and juicy, 55 to 60 minutes.
- Remove from the oven and allow to cool for 30 minutes. Slice into 12 pieces and serve.
Nutrition Facts : Calories 132 calories, Carbohydrate 26.2 g, Cholesterol 0.1 mg, Fat 2.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 131.9 mg, Sugar 8.9 g
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