Dried plums in the oven for the winter. Dried plums in an electric dryer

Dried plums – spicy snack, which I suggest you prepare today. Friends, this year there was an excellent harvest of plums, on this occasion, I suggest you make a preparation of dried plums for the winter. We will dry the plums in the oven. You can make sweet or sour dried plums, but the recipe for spiced dried plums, in my opinion, is the most delicious. In addition, dried plums in a spicy version are universal. It will enrich the taste of any dish, be it salad, appetizer, poultry, meat, a fish dish or dessert. On festive table can be submitted to cheese plate or guilt.

Recipe: Dried plums in the oven

For drying, take ripe and dense plums, in which the pit is well separated from the pulp. Of the local varieties of plums, the Hungarian variety is best suited. I do not recommend using bad or sour plums for this recipe. During cooking, these properties of plums will not disappear anywhere, and the quality of the final product, as is known, depends on the quality of the original ingredients. You can experiment with herbs. Twist-top jars are perfect for preparing spiced dried plums. These jars can be stored in the refrigerator for six months.

Ingredients:

To prepare spicy plum at home we will need:

for 1.2 kg plums
garlic 5-7 cloves
sea salt(Can table salt) 2 pinches
vegetable oil ( e.g. sunflower) 5 tbsp.
olive oil 5 tbsp.
Provencal herbs or Mediterranean seasoning 2.5 tsp.

Ingredients of seasonings used for drying plums in the oven:

Rosemary, thyme, fenugreek, tarragon, basil, parsley, thyme, paprika, turmeric.

As an option, you can take lemon and black pepper, with the addition of thyme and coriander.

How to prepare spicy dried plums for the winter at home

You can prepare it in a similar way.

First of all, the plum should be washed, then divided into two halves and the pit removed.
Line a baking tray with foil or baking paper. Place the prepared plums, flesh side up, sprinkle the plums with salt and herbs. You can take ready-made seasoning mixtures or make your own by mixing spices separately.
Next, put the plum in the oven. We will dry the plums at a temperature of 100 degrees. The whole process takes from 2 to 3 hours. The drying time for plums depends on their size, variety, your oven and the result you want to get (a drier dried plum or a softer and juicier one). Focus on your taste. After two hours of keeping the plum in the oven, you should carefully monitor the process, making sure that the plum does not burn.
Important: while drying the plums, the oven door should be left ajar. To do this, you can place a regular pencil between the body and the oven door.
Peel the garlic cloves and cut into thin slices.
Place a little garlic on the bottom of a sterilized, dry jar, then a layer of dried plums, sprinkle with seasoning. We fill the jar in layers to the very top, trying to pack the plums more tightly.
Fill the dried plum with a mixture of sunflower and olive oil (you can use another vegetable oil at your discretion), the oil should completely cover the plum, close the jar with a lid and put it in the refrigerator. We leave it until winter; if you can’t wait to try it, then wait at least 2-3 days, since the plum needs to brew.

We got a fragrant and incredibly tasty spicy snack - dried plums.

Bon Appetit everyone!

plum - 1 kg,
garlic - 1 head,
dry herbs – thyme, dill,
oil 1 - 2 tablespoons,
oil for canning – 300 grams.
coarse salt.

Cooking process:

Prepare the plum: wash, separate the pit, cut into 2 halves.

Line a baking tray with baking paper. Place the plum halves tightly on a sheet. Usually fits 1 kg. Place garlic slices on each half. You can lightly sprinkle with coarse salt.

Sprinkle with chopped dry herbs.

Sprinkle vegetable oil.

Preheat the oven to 100 degrees. Place the plums in the oven. The oven must remain half-open to allow the liquid to evaporate. I place a matchbox between the door and the oven. Make sure that the temperature does not rise above 100 degrees. Large plums are dried for about 3 hours.

Keep an eye on it towards the end so as not to dry it out. Finished product reminiscent of soft prunes.

Place the plums on a plate if you are preparing a seasonal appetizer. Refrigerate. Serve to meat dishes as a side dish or serve as an appetizer for an aperitif.

If you plan to prepare spiced dried plums for the winter, place them tightly in sterile jar, fill with oil and roll up.

From 1 kg of plums comes a half-liter jar of the product. Store the cream in the refrigerator. After 1-2 months, the plum will infuse and become tastier and more oily.

Then use the butter from the can of cream as you would any flavored butter. It can be added to vegetable salads, served hot boiled potatoes, grease the black bread bruschetta. Your loved ones will like dried plums and will diversify your usual diet.

Since ancient times, plums have been considered an excellent object for harvesting. In villages, it was customary to dry these fruits, soak them, or prepare compote from them. But to this day, dried plums are still the most popular. The process of preparing them is quite long, but the result is a product with excellent taste.

Cooking methods

Those who have tried dried plums at least once know that they can be not only aromatic dessert or a great snack.

These are juicy fruits, processed in a special way, in some cases used as original side dish for meat. An unusual addition complements the taste of the main dish and makes it more enjoyable. To prepare dried plums, it is necessary to process the products at elevated temperature. To do this you can use:

Russian stove;
oven;
electric dryer.

For each of these options, there are specific modes and conditions that must be observed in order for the resulting product to meet the desired requirements. Basically, the technique comes down to performing the following steps:

General processing and partial crushing of fruits. Plums can also be dried whole.
Initial temperature treatment.
Introduction of additional components.
Final processing.

Depending on the chosen option, the resulting product has a certain taste.

The benefits and harms of spicy plums

As you know, the fruits of the plum tree are excellent helpers for human body. They are capable of:

cope with digestive tract problems;
prevent blood clots;
regulate the level of acidity in the human stomach;
have a positive effect on liver function;
preserve vision;
remove toxins;
normalize metabolism.

In addition, plums are often used as a cosmetic product, as they are able to nourish skin cells, rejuvenating and making it more elastic. All these beneficial features They also contain dried plums. They can be used by everyone, except those who have this product certain medical contraindications. This category of people includes patients suffering from diabetes or obesity, for whom it is better not to include these fruits in their daily diet due to their high calorie content. Nursing mothers should also be wary of plums so as not to cause colic or stomach upset in babies.

With your own hands

Fragrant spiced plums capable of turning even the simplest dish into a real one cooking masterpiece. That is why it is advisable for every housewife to have such healthy foods. But you don’t have to go to the store for this. You can absolutely easily make dried plums at home. Moreover, this will require very few products: 1 kilogram fresh plums, 3 cloves of garlic, salt, 100 milliliters of olive oil, allspice and black pepper, as well as dried herbs (rosemary, oregano and thyme).

Making dried plums at home is not difficult. To do this you need:

Select only ripe, fleshy, but fairly dense fruits for work. After this, they need to be washed and dried thoroughly.
Using a sharp knife, divide each plum into two halves and remove the pits.
Lightly sprinkle the slices with salt and a mixture of dried herbs, and then carefully place them on a baking sheet.
Preheat the oven to 120 degrees, and then place the prepared products there for 5 hours.
At this time, you can peel the garlic and prepare the necessary utensils.
After processing, the plum slices should wrinkle a little and lose volume. Now they need to be placed in a glass container, alternating with the remaining spices and pieces of garlic.
Next, the products need to be filled with oil, sealed and refrigerated.

In this state, products can be stored for up to 3 months. They can be taken out and used for their intended purpose at any time.

In Mediterranean countries spicy vegetables and fruits are very popular. So, in Italian cuisine There is a recipe with which you can make very tasty dried plums in the oven. To do this, you will need the following set of ingredients: 1.2 kilograms of ripe plums, 80-90 milliliters of olive and 50 milliliters of vegetable oil, a pinch of sea salt, 5 cloves of garlic, 2 teaspoons of a mixture of Mediterranean dried herbs with basil and a tablespoon of liquid honey.

The cooking process must be carried out in a certain sequence:

Remove the seeds from the washed fruits and cut the remaining pulp into 4 parts.
Place them skin side down on a baking sheet lined with foil or parchment.
In a separate container aromatic herbs mix with butter and honey. Pour the resulting mixture over the products.
After this, they need to be salted and sprinkled with herbs again.
Place the baking sheet with the prepared fruits in the oven, preheated to 130 degrees, for 3 hours.
Finally, the dried quarters need to be folded into clean jars along with finely chopped garlic and fresh herbs (rosemary, basil), and then pour it all over olive oil and close tightly with a lid.

It is better to store such preparations after cooling in cool place.

The simplest option

For those who are not used to savory aromas, you can suggest making sweet dried plums in the oven. It will be very simple, since the work will require only two main components: 2 kilograms of fresh plums and 400 grams of granulated sugar.

For work, it is better to choose the Hungarian variety. Its fruits are quite large and fleshy. Process technology in in this case will be slightly different:

First, as usual, the fruits must be washed, and then, cutting each of them in half, remove the seeds.
After this, the blanks need to be placed in an enamel container (pan), sprinkled with sugar, and then, placing a press on top, put in a cool place for several hours until juice appears on the surface.
The liquid must be separated by straining through a colander, and the halves themselves should be placed on a baking sheet, not forgetting to cover it with parchment.
Preheat the oven to 60 degrees, and then place the food in it, leaving the door slightly open. The duration of processing will depend on the desired degree of drying.

The finished products should simply be placed in sterile jars and, covered with a lid, placed in a cool place.

In natural conditions

To make delicious dried plums, the recipe can be simplified as much as possible by excluding any additional devices. Yes, for heat treatment no need to use an oven. It can be completely replaced by natural sunlight. For this option, you will need the main ingredients in the following ratio: 5 kilograms of plums (not overripe), 2 buckets of water and 80 grams of baking soda.

The work will be carried out in the following order:

First, you need to sort out the plums, removing rotten fruits.
After this, they need to be cut lengthwise and the seeds removed.
Boil water with soda (80 grams per 10 liters), and then, placing the slices in a colander, lower them one by one into the boiling solution for 3 minutes.
Immediately place processed foods in a bucket of cold water.
After this, the workpieces need to be washed, dried with a towel and laid out on plywood sheets covered with gauze and placed in the sun.
After a three-hour treatment, the fruits should be placed in the shade for 5 hours.
Repeat alternating heating and drying several times until the products become sufficiently elastic and liquid stops oozing out when pressed.

The result is a very tender and aromatic dried plum. The recipe is good for residents of rural areas and owners of summer cottages.

Technology to help

It is very easy to make dried plums in an electric dryer. This device partially replaces the oven. Therefore, the same recipes are sometimes suitable for both devices. Many products are processed using an electric drying chamber. Moreover, sometimes options are practiced when this requires minimal preparation of the main ingredient. This is exactly how prunes are made in electric dryers.

For work you only need fresh fruits, water and baking soda. Drying of products occurs as follows:

The first step is to blanch the fruits. To do this, they must first be dipped in a boiling soda solution for 30 seconds (15 grams of powder per 1 liter of liquid), and then immediately rinsed in cold water. It is necessary to ensure that cracks do not appear on the surface of the fruit. In this case, you need to either reduce the time temperature treatment, or reduce the concentration of the solution.
Place the prepared plums on a tray lined with baking paper, and send them to the drying chamber for 3 hours at a temperature of 50 degrees.
Take out the products and let them cool completely and sit for 4 hours.
Place the plums back into the dryer. In this case, the temperature should be at least 75 degrees.

This alternation can be repeated for two days. The main thing is that the product remains elastic to the touch and that when pressed, no juice comes out of the pulp.

Spicy sweets

There is one more original version, with which you can easily prepare dried sweet plums. In this case, you need very little time, and as a quality additional ingredients All you need is salt, spices and sugar.

The preparation method is somewhat similar to the previous options:

Divide the washed plums into two halves in the usual way and remove the seeds from them.
After this, they need to be sprinkled with the selected additional components. To do dried fruits as sweet as possible, all ingredients except sugar can be completely excluded.
Place the products in the oven for a couple of hours at a temperature of 120 degrees and wait until the slices dry out a little. At the same time, they must retain their plasticity.

The finished products will only need to be transferred to clean glass jars and add oil. Food should be stored in a cool place under closed lid. For flavor, you can add a little garlic along with the dried plums. If only sugar was used, this should not be done.

Among autumn preparations, this recipe occupies a special place. Dried plums with garlic deserve special treatment and a little tinkering with them. The unusual dish turns out to be spicy and moderately spicy. It is served as an appetizer with baguette or salted cheese. Dried plums at home are very good for wine. Today we will cook dried plums in the oven using step by step photo recipe. Be patient, because we will cook them for a long time and slowly.

Taste Info Various snacks / How to dry...

Ingredients

plums – 0.5 kg;
garlic – 3 cloves;
sugar – 1 tsp;
“Provencal herbs” seasoning – 2 tsp;
sea salt – 0.5 tsp;
vegetable oil (olive or other) – 1 tbsp. l.

How to cook dried plums with garlic in the oven at home

Our recipe is designed for 0.5 kg of plums, but they can be prepared for 1 kg or more. All food will definitely be eaten.

First, let's prepare the plum. Rinse it under running water and place it on a cloth to dry. Our fruits must be dry.

Now carefully cut the berries in half and remove the seeds from each. Pre-cover the baking tray with baking paper or foil. Place our halves on it, cut side up.

Now let’s prepare the “filling”: put the garlic through a garlic press. Let's connect it with Provencal herbs, salt, sugar and vegetable oil. You can also use other herbs for the filling: savory, a little nutmeg, ground cloves and any of your favorites.

Mix everything well and distribute the resulting mixture evenly into the recess of the drain. You need to spread the filling over the entire cut, not just the indentation. Then spicy taste become more complete.

If you cook plums without herbs, but only with vegetable oil, then children will also like the food, but the sunflower oil must be refined.

Then we put our baking sheet in the oven. Set the temperature to 100–110 C and dry the plum at this temperature for about 4–6 hours. Our plum is ready when it dries well. To find out if the food is ready, pierce the plum with a toothpick. If juice leaks, it’s too early to take it out. Dried plums do not release juice.

If you want the halves to be more juicy, then you don’t have to dry the plums completely. But know that only well-dried plums can be stored for a long time.

If there are several baking sheets, swap them from time to time. Then our plums will dry evenly.

Now you know how to dry plums in the oven. You can serve this dish as an appetizer; these plums are also delicious with fried toast and in vegetable salads. Store in the refrigerator on the bottom shelf in a glass container, pour olive oil.