Dried Blood Plums Recipes
SUGAR PLUM BREAD
I grew up with my Grandma Mitchell's irresistible plum bread. We slathered it with butter and ate it with cottage cheese and fresh fruit for a simple breakfast. And it always makes an appearance at the holidays! -Emily Tyra, Lake Ann, Michigan
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small saucepan, combine dried plums, water and 2 tablespoons sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield 1/2 cup. , Cream shortening and remaining sugar until light and fluffy, about 4 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with cooking liquid; fold in cooled dried plums (batter will be thick)., Transfer batter to a greased 8x4-in. loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
OVEN DRIED PLUMS
A combination of sweet and tart plums will give a more interesting flavor.
Provided by Martha Stewart
Yield Makes 6 cups
Number Of Ingredients 7
Steps:
- Heat oven to 250 degrees. Cut plums in half lengthwise and remove pits. Cut halves into 2-inch wedges. Place in a large mixing bowl and sprinkle with sugar, salt, pepper, vinegar, and oil. Toss to coat well.
- Arrange plums on a parchment-lined baking sheet, cut sides up, about an inch apart. Sprinkle liberally with fresh thyme. Leave to dry in oven 3 hours. Turn off oven, and allow plums to remain inside at least 2 more hours or overnight. Plums will be wrinkled but still quite juicy when done.
DRIED BLOOD PLUMS
Blood plums are delicious Japanese plums with bright red flesh. I usually can them, but I decided to try drying them, even though I couldn't find any instructions for doing so. Here is what I did, which was simple and produced dried plums with incredible flavor. I have included a photo sequence of the process.
Provided by ranch-girl
Categories Lunch/Snacks
Time P1DT30m
Yield 8 trays, 48 serving(s)
Number Of Ingredients 2
Steps:
- Wash plums.
- Cut into wedges, removing pit (quarters or sixths depending on the size of the plum).
- Place on dehydrator rack (or some ovens have low temperature setting for drying fruit).
- Dry at 135 degrees for about 24 hours. Drying time may vary considerably depending on humidity levels.
- They are done when they are leathery and sticky, but no longer juicy.
- Store them in ziplock freezer bags in the freezer until ready to use.
- FYI - Some varieties of blood plum are Ruby Blood, Satsuma and Mariposa.
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