Plums are not only delicious, they are also very healthy. If you've bought a lot of them, you may get tired of eating them raw in the long run. Why not try to cook them then? Plums can be cooked in many different ways, ensuring a delicious result.
Ingrediants
Boiled plums
- 90 ml of water
- 30-35 g of brown sugar
- A pinch of lemon zest
- 2 medium plums
Stewed Plums
- 500 g of plums
- 30 g of sugar
- 30 ml of water
- Lemon juice (optional)
Roasted Plums
- 150 g of granulated sugar
- A pinch of cinnamon
- 1 egg white
- 12 red plums, washed and dried
Grilled Plums
- 2 tablespoons of butter, melted
- 2 teaspoons of brown sugar
- A pinch of cinnamon
- 4 large plums or 8 small plums, halved and pitted
Steps
Method 1 of 5: Choosing the Plums and Understanding the Basics
Step 1. Choose prunes with a smooth, flawless skin
There are many varieties of plums with different shapes and colors, including yellow (unlike other types of fruit), so you can't rely on the hue of the skin to tell if they are unripe or ripe. To choose the best plums, touch them and make sure they are firm and slightly saggy at the same time. They must have a smooth and slightly opaque skin. Also, keep in mind that:
- If the plums are very soft around the stalk, it means that they are too ripe;
- The plums are cracked or brown internally, they could be rotten and attacked by worms;
- Shriveled plums are old, not very juicy and spoiling.
Step 2. Choose a sour tasting plum variety for cooking
There are plum varieties that have a strongly sour taste. Many don't like them, but they are perfect for roasting, boiling or stewing. The varieties listed below have a predominantly sour taste:
- Stanley;
- Bella from Leuven;
- Dragon's blood;
- Spring smile.
Step 3. Keep the sweetest, juiciest plums for salads and raw
Cooking some very sugary plums would be a real shame. The following varieties are suitable for eating raw:
- Red Beauty;
- Burbank;
- Drop of gold;
- Santa Rosa;
- Regina Claudia.
Step 4. Understand the main uses and cooking methods for prunes
Some varieties are suitable for eating raw, but you can also get a good result by using them in the kitchen. Here are some examples and their cooking times:
- The more sugary varieties are excellent eaten raw.
- If you prefer, you can cut them in half and roast them for 15-20 minutes.
- You can also cook them whole in boiling water for 15-25 minutes.
- If you want, you can remove the stone, cut them and let them simmer in a pot for about ten minutes.
- Alternatively, you can use them to make a tart or crumble.
Method 2 of 5: Boil the Prunes in Water and Sugar
Step 1. Bring the water to a boil over medium-high heat
Pour 90 ml of water into a saucepan, add 30-35 g of brown sugar and bring it to a boil. Stir frequently to make the sugar dissolve more quickly.
Step 2. Add the lemon zest and prunes
Pour a pinch of chopped lemon zest into the sugared water, then add the prunes. It is not necessary to peel or remove the stone, but it is important to wash them before immersing them in boiling water.
Step 3. Simmer the prunes for 10 minutes in the covered pot
Reduce the heat, put the lid on the pot, and let the prunes simmer for 10 minutes.
Step 4. Remove the lid from the pot and allow the water to simmer gently for another 8-10 minutes
During this time, the plums will finish cooking and the syrup will begin to thicken.
Step 5. Let the plums cool for 5 minutes, then serve them
When cooked, remove the pot from the stove and let the plums cool for about 5 minutes, then drain them from the water using a skimmer and serve them immediately.
- Plums cooked with this method are excellent on ice cream.
- You can pour the syrup over the plums or save it for another dessert.
Method 3 of 5: Stew the Prunes
Step 1. Wash and cut the plums
It is not necessary to peel them, but it is important to remove the stones. You can cut them into wedges or even smaller pieces, depending on your preferences.
Step 2. Place the prunes in a saucepan and cover them with the sugar
Use 30 g (2 tablespoons) of sugar for every half a kilo of prunes. If you have chosen a plum variety with a naturally sugary taste or you prefer less sweet plums, you can add only 2-3 teaspoons of sugar.
Step 3. Add some water
Use 30 ml (2 tablespoons) of water for every half a kilo of prunes. It might seem like little at first, but gradually the plums will release their juice.
If you want, you can also add a squeeze of lemon juice to tone down the sweetness of the recipe
Step 4. Cover the saucepan with the lid and cook the prunes over medium heat for about ten minutes
The cooking time may vary depending on the degree of ripeness of the fruit. If the plums are very ripe, they may be cooked after 5 minutes. If they are still a little unripe, it could take up to 15 minutes.
Step 5. Uncover the pot and let the prune juice thicken
It will only take a few minutes. If you don't intend to serve them with their juice, you can skip this step.
Step 6. Serve the plums
Drain them using a slotted spoon and place them on a plate. Plums cooked with this method are excellent paired with ice cream, yogurt, breakfast cereals or roast pork.
You can pour the juice over the prunes or save it for another dessert
Method 4 of 5: Roast the Prunes
Step 1. Preheat the oven to 200 ° C
Step 2. Combine the sugar and cinnamon in a bowl
Weigh 150 g of granulated sugar, pour it into a bowl and add a pinch of ground cinnamon. Stir vigorously with the fork until the cinnamon is well distributed in the sugar.
Step 3. Beat the egg white with a whisk
If you haven't already, open an egg and separate the egg white from the yolk. Save the yolk for another recipe and beat the egg white. It must become only slightly fluffy, it must not be white and whipped.
Step 4. Wet the prunes with egg white and then roll them in cinnamon-flavored sugar
There is no need to peel, cut or pit the plums, just wash them with cold water and dry them. Roll them first in the egg white and then in the sugar-cinnamon mixture.
Step 5. Transfer the prunes to a greased baking dish
Use a high-sided baking dish so it can hold the juices released by the plums as they cook. It must be large enough to accommodate them all comfortably, without forcing you to stack or press them.
Step 6. Bake the prunes in the oven for 15-20 minutes
You will know they are ready when they look crunchy and juicy. You can make sure they are cooked in the center as well by skewering them with a toothpick. If it penetrates easily, it means they are ready.
Step 7. Serve the plums
Baked prunes go well especially with vanilla ice cream, custard and cream.
Method 5 of 5: Grilling the Prunes
Step 1. Grease the grill, griddle or grill pan with oil and let it heat over medium-high heat
You can also use a barbecue.
Step 2. Stone the washed plums and cut them in half
Choose a variety of plums suitable for cooking, rinse them under cold water, dry them, and then cut them in half to remove the stone.
Step 3. Combine the butter, sugar and cinnamon
If you haven't already, melt the butter in a saucepan or microwave, then pour it into a small bowl and add the sugar and ground cinnamon. Combine the ingredients with a fork or small whisk.
Step 4. Brush the plum pulp with the sugared butter
Arrange the plums on a plate with the cut side facing up. Take a clean pastry brush, dip it in the butter, sugar, and cinnamon mixture and brush it over the prunes.
Step 5. Cook the prunes for 5 minutes with the flesh side down
You do not need to turn them, they will be ready when they are softened.
Step 6. Remove the prunes from the grill or griddle using a spatula and serve them as desired
Slide the spatula under the plums gently and transfer them to a plate upside down, so that the crunchy, toasted pulp is facing up.
Try garnishing prunes with Greek yogurt or toasted almond flakes
Advice
- You can incorporate prunes into a variety of recipes, including cakes, sweet rolls, and puddings.
- You can also add prunes, especially dried ones, to meat dishes (especially pork).
- Cut the plums into wedges and add them to the salad. You can create a delicious recipe by pairing them with crumbled feta, toasted nuts and balsamic vinegar.
- You don't have to follow the recipes to the letter, you can experiment by varying the ingredients and doses.
