Cooking at home desserts plum

Cooking at home desserts plum

Documentary History DRAIN begins in IV-VI centuries. BC. e. In those days, plum trees and shrubs grown in Egypt. And even then their fruits were used not only fresh, but also as a variety of domestic preparations.

Today plum widespread in almost all countries of temperate climate, which is often found in amateur gardens.
Popular not rich in vitamin C, draining stands high in vitamin E: in her the fruits of this useful element is much larger than that of cherries, cherries, oranges, tangerines and pears. Saturating the drain and minerals — potassium, iron, iodine, copper and zinc.

Nutritionists urge us certainly include plum in your summer diet.
Plum contains digestible sugars, vitamins PP, A, B, C, E, and iodine, iron, magnesium, zinc, calcium and other elements is very useful. FRUIT removes toxins from the body and slows the aging process, because it contains antioxidants. In addition, plums help to get rid of the swelling and reduce pressure.

Sweet and juicy flesh plums perfectly complement hot dishes and desserts. Try to cook salads, sauces and compotes, in which the drain will cause the usual food and drink resound in new ways.
Plum dessert with cheese

Plum dessert with cheese

Ingredients:
— 800 g plums, pitted;
— 300 g mascarpone cheese;
— 2 tbsp. tablespoons of powdered sugar;
— 3 tbsp. spoons of sugar;
— 6 tablespoons. tablespoons tangerine juice;
— 1 tbsp. teaspoon grated tangerine peel;
— A glass of red wine.
Preparation:
Cheese whip with powdered sugar and refrigerate.
For sugar syrup combine with 1 cup of water, mandarin zest and juice, bring to a boil and simmer for 5 minutes. Pour in wine and syrup, remove from heat.
Plum cut in half, put into a mold, pour syrup and bake for 10 minutes.
When submitting plums Put into glasses, put whipped cheese, pour the juice precipitated during baking.

Tart plums with almonds

Tart plums with almonds

Ingredients:
— 200 g soft oil;
— 200 g of brown sugar;
— 3 eggs, beaten;
— 250 g of flour pancake;
— 50 g ground almonds;
— 2 tbsp. spoons of milk;
— 6 round plums;
— 25 g almond petals;
— 2 teaspoons powdered sugar..
Preparation:
Preheat oven to 180 ° C. Get baking parchment measuring about 30×20 cm and a height of about 3 cm. Wash plums, cut in half and cleaned of seed. Beat butter and sugar with a wooden spoon or a hand mixer in a pale fluffy mass. Little by little, whisking constantly, enter into the egg mass. Sift the flour and stir with a metal spoon. Add the ground almonds. Add the milk and gently stir the dough to become watery. Put the dough into the mold and smooth spatula. Put the top plum rows of 3 cut up. Sprinkle almond petals and bake for 40-45 minutes, until the dough rises and is golden. Allow to cool 10 minutes, then pass on to the bars. Sprinkle with powdered sugar when cool.

Baked plums

Baked plums

Ingredients:
— 100 g butter;
— 500 g plums;
— 400 g of sugar;
— 100 ml of milk;
— 150 ml cream;
— 50 ml of liquor «Amaretto»;
— 4 eggs;
— 50 g ground almonds;
— 2 teaspoons vanilla sugar;.
— ½ teaspoon salt;.
— Powdered sugar.
Preparation:
Preheat oven to 180 ° C. Plums wash and divide in half. Melt the butter in a frying pan and put plums cut down. Sprinkle with sugar and a little browned, turn and remove the pan from the heat. Bring the milk to a boil and turn up the heat. Add the milk and cream liqueur. Beat the eggs, 200 g sugar, vanilla sugar and salt in a solid foam. Pour the milk mixture into the foam, and mix well. Add to the mix the almonds. Put plums in the form on top and pour the milk mixture. Bake for 25-30 minutes. Sprinkle with powdered sugar and serve immediately.
plum Salad

plum Salad

Ingredients:
— 1 kg plums;
— Lemon;
— 2 cups of sugar;
— 2 tbsp. spoons of liquor;
— 5 egg yolks;
— 2 egg whites.
Preparation:
In plums remove seeds, add 4 tablespoons of sugar, liqueur, lemon juice and put in the fridge in a sealed container.
Whites and yolks with the remaining sugar carefully whisk in a solid foam.
Prepared plum placed in a salad bowl and pour the egg foam.

Marmalade from plums

Marmalade from plums

Ingredients:
— 1 kg plums;
— 250 g of sugar;
— 100 ml of strawberry or raspberry juice.
Preparation:
Plums are free from bones, cut in half.
Cook in a saucepan over low heat with the sugar until the plums will not give juice and sugar crystals do not dissolve.
Increase the heat and cook until thick, add the juice at the end of cooking.
Check the readiness of marmalade: 1 tablespoon to pass on a saucer and tilt it. If the weight of the fruit will not unravel, the marmalade is ready.
Another warm marmalade spread out along the banks and close.
Baked plums
Ingredients:
— 500 g plums;
— 2 tbsp. Spoon pumpkin seeds;
— 1 tbsp. spoon sunflower seeds;
— 3 tbsp. honey;
— 1 tbsp. tablespoon chopped peanuts.
Preparation:
Plum cut in half and removing the seeds, place on baking sheet.
Seeds and nuts connect with honey, put into halves plums. Bake for 25-35 minutes at 200 ° C.

Plum jam

Plum jam

Plum jam

Ingredients:
— 1 kg of ripe plums;
— 1.3 kg of sugar;
— 400 ml of water.
Preparation:
Plums wash under running water and allow to dry. Plums with a stone in several places with a fork or chop sharp wooden stick or an incision to the fruit does not fall apart and better saturated with syrup. Prepared plum pour hot syrup and stand about a day, then drain the syrup, boil for 5 minutes and then pour over the fruit and let stand still for about a day. On the 3rd day of cooking with plum syrup — 30-40 minutes on low heat. In the finished jam fruit should be transparent.

Compote

Compote

Ingredients:
— 1 l of water;
— 500 g plums;
— 150 g of sugar;
— Cinnamon and lemon peel.
Preparation:
Plums are immersed in boiling water, then rinse with cold water and remove the skin. Peel cover with water, add spices, boil. Broth drain, put into it the sugar, boil again, add the plums, pitted (whole or half). Cook for 3-5 minutes. Serve chilled.

Plum ice cream

Plum ice cream

Ingredients:
— 450 g peeled ripe plums, pitted;
— 125 grams of brown sugar cane;
— 125 grams of sugar candy;
— 4 egg yolks;
— 300 mL of whipping cream.
Preparation:
In a pan pour 300 ml of water, add brown sugar, bring to a boil, add the pieces of plums, boil. Plums rub through a sieve and cool smoothie.
In a water bath to make the custard: over a pan of simmering water, place the bowl in which to whip the egg yolks and sugar until white candy. The mass should be increased in volume. Cool.
Whip the cream with 2 tbsp. spoons of ice water to sustainable «peaks». Add plum puree, egg cream, stir.
Ice shift into a container placed in the freezer for 1 h, then mixed thoroughly. Put in portions for cups, freeze for about 3 hours.

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