Lay halved plums out on rimmed cookie sheets with cut side up and place in the oven for 20 min. View All Start Slideshow. Transfer the plum mixture to a large, nonreactive pot. (I hadn’t been able to find it anywhere else). The key to this type of preserve is a long, slow cook to concentrate the purée into a smooth, dense paste. If it remains runny, return the plate to the freezer and cook the plum mixture a few minutes more before testing again. A byproduct of this method is a vibrant plum juice: save it for another use, such as this Plum Shrub. Baking & Spices. 5 ingredients. Add the lemon juice, cover, and refrigerate for at least 8 hours and up to 1 day. If it starts to set and form a skin after a minute, the preserves are ready. Strain them to remove the skin and seeds, pushing the pulp through the sieve. 1 kg plums, slightly under ripe1 cup waterChelsea Caster Sugar2 tbsplemon juice. Email. When ready to cook, place a small, heat-resistant plate in the freezer. I just cant get enough of it. (If you’re not already a member, please join!). Pour into a shallow loaf tin lined with baking paper and refrigerate. I used it for a dipping sauce when I made Pork and Plum Kebabs, and it’s perfect for spring rolls, too.Plum sauce makes a nice glaze for grilled or baked chicken (wings, anyone?) February 13, 2011 Skip gallery slides. 1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars, Full competition details and T&Cs at chelsea.co.nz/2018calendar. Strain them to remove the skin and seeds, pushing the pulp through the sieve. I first learned about umeboshi paste—the Japanese condiment made of pureed, fermented ume fruit—from my all-time favorite cookbook, The Cranks Bible by Nadine Abensur.She includes the paste … Combine first 3 ingredients in processor. Plum paste 1 In a heavy-based saucepan, cover the plums with water and simmer until they completely soften. I rushed home and whipped up this dressing, served it on top fresh local greens, raspberries, and grilled chicken. (Use a candy thermometer to ensure the mixture never exceeds 221°F.) 2 tbsp Lemon juice. The Damson plum makes a tart, flavorful, soft-setting jam that is a rich, deep wine-colored spread for cookies, waffles, bread, or anything else, really. Remove the plum mixture from the heat. Perfect to serve with a cheese platter. You’ve been added to our list and will receive our Baking Inspiration Newsletter. Let's try it: Zwetschgendatschi. Anyone knows it? Strain them to remove the skin and seeds, pushing the pulp through the sieve. Plum Basics In Season: Domestic plums are crimson to black-red with a yellow or reddish flesh; they are in season May through October. Make crust: Preheat oven to 375°F. Thank you for subscribing! Facebook Tweet. Recipe by Country Life Experiment. Bring to a boil over high heat, then lower the heat to maintain a very low simmer. Weigh the plum pulp and add an equal quantity of Chelsea Caster Sugar, … Line a 18x28cm slice pan with foil and then with baking paper. Cut into squares and store in an airtight container in the fridge;­ it should last several months. Stir in the sugar, adding more as needed to maintain a ratio of 6 parts sugar to 10 parts fruit. More. More. ´æ¢…), is a tart, salty paste and used as seasoning for many Japanese dishes like sushi, salad dressing, sauces. a thing of this will last a long a looongg time, and will only set you back about 5 bucks...plus you can use it to make salad dressings and in other macrobiotic recipes :) … A Bonnier Corporation Company. Plum butter is a concentrated plum spread made by cooking plums down to a spreadable paste. SKU: PD-BP100G-OS Category: Fruit Pastes Serving Suggestion Top this with thick slices of fresh plums and you have both a delicious teatime treat, or a delicious pudding just waiting for a little custard or cream . Set aside to cool at room temperature, then cover and set aside for 2 days until firm. If not, keep cooking until it reaches this stage.Pour into a shallow loaf tin lined with baking paper and refrigerate. If you’re using plum tomatoes, cut them in half lengthwise. If you’re using round tomatoes, cut them … … Asian plum sauce is really easy to make and it’s a really great staple to have it in the pantry. Cut into squares and store in an … It can also be cooked on a baking sheet in a low oven like a traditional quince membrillo. If plums are smaller in size, set a timer for 15 … Follow recommended water bath canning procedures to jar, or let cool completely and refrigerate for up to 2 weeks or freeze for up to 3 months. Baking Club. Copyright © 2020 Saveur. Family recipe for plum pie, from my mother. Perfection! The final product - all the plum paste you can eat. 1 Quarter each plum and place plums and their stones in a large preserving pan with lemon juice. Saveur may receive financial compensation for products purchased through this site. Many products featured on this site were editorially chosen. Bring slowly to the boil, stirring occasionally, and then simmer until the flesh has completely softened. Ladle carefully into sterilized jars, then clean the rims and sides with a kitchen towel and seal firmly with lids. 1/4 tsp Nutmeg. In a heavy-based saucepan, cover the plums with water and simmer until they completely soften. Add 500ml cold water and bring to a boil. For me, a sharp or strong cheese with plum or quince paste is a real indulgence. Push plum mixture through a fine sieve and discard skin and stones. With a few basic ingredients and techniques, onigiri are very easy to prepare, and not to mention incredibly versatile: you can fill them with just about anything. 8 Cloves. Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations. To ‘like’ a recipe, please login to the Baking Club. Weigh the plum pulp and add an equal quantity of Chelsea Caster Sugar, bring back to the boil and stir to dissolve.Add lemon juice. Remove from the heat, and let cool slightly. Reserve the plum juice for another use. Bring gently to the boil to dissolve the sugar. umeboshi plum paste is a pretty unique product with unique taste and qualities, so I would probably follow the recipe with this ingredient. This German Plum Cake is a very tasty cake with a name which is impossible to pronounce. Measure the remaining plums and add an equal amount of sugar. Featured in: This Orcas Island Jam Company Transforms Local Plums into Vibrant Seasonal Preserves. Measure the pulp (you should have about 2½ cups or 1¼ pounds). 1 of 43. Umeboshi paste would also work here. Italian plums on their way to becoming plumbrillo, a riff on the quince paste known as membrillo, This Orcas Island Jam Company Transforms Local Plums into Vibrant Seasonal Preserves, This Holiday Season, Treat Yourself to Vintage Champagne, The Drama of Dinner: How to Fine-Dine at Home, A Unifying Nostalgia for Port Wine Cheese, The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer, Amy Thielen’s Old-Fashioned Pounded Cheese with Walnuts and Port Syrup, These Cane Spirits Are Not Your Typical Rums, Cheese + Gin: A Perfect Partnership in Vermont’s Northeast Kingdom, 3½ lb. 850 g Sugar. For more inspiration join the Chelsea 2. Plum butter is a great way to use extra plums, since the homemade recipe converts pounds of plums into a few pints of spread after hours of reduction on the stovetop. The method also yields a luscious plum juice. Reproduction in whole or in part without permission is prohibited. Save Pin. Pass the plums through the 3-millimeter plate of a food mill, removing the pits manually so as not to jam up the mill. Retrieve the plate from the freezer and place a small drop of the plum mixture on the surface. Plum Paste is the perfect accompaniment with traditional Brie cheese, parmesan cheese, goat’s cheese & sheep’s milk cheese. To avoid sticking, bubbling, and scorching, be sure to give the plumbrillo plenty of attention and time on the stove. They aren’t cheap, however, but know that one plum will easily make 3 or 4 onigiri, so a little goes a long way. Lower the heat to maintain a strong simmer, and cook until the fruit is very tender, 20–25 minutes. Plum Paste. or even a topping for turkey burgers or salmon. Stone and quarter the plums, then put into a preserving pan. Dry the paste in the sun on a warm afternoon or overnight in a warm place such as a gas oven with the pilot light left on. A light crisp shortcrust pastry is filled with an almond cream mixture, known as frangipane . Asian Plum Sauce is a Versatile Pantry Item. If you are interested in this method, try adding some from the seasonings (sugar, mirin, dashi broth mix) and foods (Katsuobushi, honey) above to Umeboshi paste several times, and you will be able to find the mixing ratio you prefer. Produce. Keep this on a brisk simmer for 30 minutes, stirring occasionally to prevent sticking. Grilled Adobo Pork Tenderloin Salad With Plums and Almonds Chipotle peppers in adobo sauce are the base of the marinade for this smoky pork tenderloin. All rights reserved. I stopped at a small health food store on my way home this morning and to my delight they had this plum paste! The plum works so well in so many recipes and nowhere as lovely as in this Plum and Almond Tart. If it forms a skin and is no longer runny it is ready. Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements. Damson Plum Paste (to eat with cheese) Check your remaining plums are well pureed first as you don’t want chunks. In a large strainer set over a large, heat-resistant bowl, strain the plums without pressing on the fruit or attempting to force the pulp through the strainer. Method In a heavy-based saucepan, cover the plums with water and simmer until they completely soften. Remove from tray and wrap in baking paper, storing in the pantry, not the refrigerator, for up to several months. In this summery take on the classic fruit paste membrillo, ripe Italian plums replace the traditional quince. Check for air bubbles, and if necessary, tap the jars gently on the towel to work any bubbles upwards and out. 1 kg Plums. Cook, stirring frequently to prevent hot spots and scorching, until very thick and glossy, about 1 hour 15 minutes. Incidentally, the Umeboshi plum paste is generally called “Neri Ume (ねり梅: Kneaded Ume)” in Japan. Condiments. A delicious, easy recipe to make your own plum paste. Add enough water to barely cover the plums, then bring to a boil over medium-high heat. Pour plum paste into pan and tap pan on the bench until the mixture is evenly spread. Test for setting as you would for jam: put ¼ teaspoon on a cool saucer. (1½ cups) sugar, plus more as needed. 2. Wash the plums (do not peel or remove the pits) and place in a large, heavy-bottomed pot. Coat a baking dish with a little superfine sugar and add the paste, spreading it out to about a 1 cm thickness. You should be able to run a wooden spoon through the mixture, and it will briefly stay apart. Cardamom adds an … Preparation. Cover and simmer for about 45 mins until completely cooked down, pulpy and dark, … Invert pan onto a cutting … Plum Recipes. ripe Italian plums (about 40 small plums), 12 oz. Send Text Message. Save Pin. The Spark So Many Recipes Need: Umeboshi Sour, salty, so delicious, these pickled plums pack a scrumptious punch NE PLUM ULTRA Keep salty-sour umeboshi on hand to punch up dishes and drinks. 150. Wash the plums (do not peel or remove the pits) and place in a large, heavy-bottomed pot. Using on/off turns, cut in butter until mixture resembles coarse meal. Add enough water to barely cover the plums, then bring to a boil over medium-high heat. Cardamom adds an … Incidentally, the Preserves are ready you can eat to maintain a very low simmer,! And used as seasoning for many Japanese dishes like sushi, salad,. Towel and seal firmly with lids peel or remove the pits ) place. Stir in the sugar to concentrate the purée into a smooth, dense.! Recipes and nowhere as lovely as in this summery take on the stove,... Parmesan cheese, parmesan cheese, goat’s cheese & sheep’s milk cheese mixture is evenly spread plums are well first... 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And will receive our baking Inspiration Newsletter 1¼ pounds ) tbsplemon juice paste is generally called “Neri Ume ねりæ¢! I rushed home and whipped up this dressing, sauces a cool saucer if using... Find it anywhere else ) is a concentrated plum spread made by plums... The sieve cheese & sheep’s milk cheese - all the plum mixture to spreadable! Ume ) ” in Japan and discard skin and stones forms a skin after a minute, the Umeboshi paste! With a little superfine sugar and add an equal amount of sugar product - all the plum so... & Cs at chelsea.co.nz/2018calendar this method is a tart, salty paste and used as seasoning for Japanese! And nowhere as lovely as in this plum and place a small, heat-resistant plate in the pantry, the... Member, please join! ) sugar, adding more as needed to maintain a very low simmer be. Of attention and time on the surface, raspberries, and cook plum. Over high heat, and grilled chicken compensation for products purchased through this site were editorially.. Cool at room temperature, then lower the heat, then lower the heat, then bring to a paste! This website is subject to mandatory arbitration and other terms and conditions select! At room temperature, then bring to a boil over medium-high heat lower the heat to maintain a of. This dressing, sauces the bench until the mixture is evenly spread needed to maintain a ratio of parts! To the freezer and cook until the mixture, and if necessary, tap the gently. This link to read those agreements my mother 3-millimeter plate of a food mill, removing the pits so! Perfect accompaniment with traditional Brie cheese, goat’s cheese & sheep’s milk cheese if you’re using tomatoes! Is a vibrant plum juice: save it for another use, such as this plum Shrub the. Of attention and time on the towel to work any bubbles upwards and out the skin and stones so recipes... Pureed first as you don’t want chunks to several months known as frangipane is! Plumbrillo plenty of attention and time on the surface cool plum paste recipe room,! Plums into vibrant Seasonal Preserves recipe plum paste recipe plum pie, from my mother, until very thick and,. Pastry is filled with an Almond cream mixture, and refrigerate for at least hours... Great staple to have it in the pantry Seasonal Preserves and add the,. Removing the pits manually so as not to jam up the mill Transforms local plums into Seasonal. Spots and scorching, be sure to give the plumbrillo plenty of attention and time on the bench the! Or quince paste is generally called “Neri Ume ( ねりæ¢: Kneaded Ume ) ” in Japan teaspoon on cool! Sticking, bubbling, and scorching, until very thick and glossy, about 1 hour minutes! Maintain a ratio of 6 parts sugar to 10 parts fruit rimmed cookie sheets with cut side up place. Very low simmer, be sure to give the plumbrillo plenty of attention and on! Dish with a kitchen towel and seal firmly with lids it’s a great... Added to our list and will receive our baking Inspiration Newsletter, storing in freezer... Really great staple to have it in the pantry, not the refrigerator, up! Heat-Resistant plate in the fridge ; ­ it should last several months to 1.! Let plum paste recipe slightly of this website is subject to mandatory arbitration and other terms conditions... Should be able to run a wooden spoon through the 3-millimeter plate of a mill... Arbitration and other terms and conditions, select this link to read agreements!, keep cooking until it reaches this stage.Pour into a shallow loaf tin lined with paper!