Pickled Plums

* Exported from MasterCook *

PICKLED PLUMS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Minutes, pour over plums and
-let stand several hours.
-Bring to boiling

Pickled Plums

Use 5 pounds plums; wipe with damp cloth and prick
several times with large needle. Boil 5-2/3 cups
sugar, 1 quart vinegar and cloth bag contining 1 ounce
whole cloves, 1 ounce allspice berries, 1 ounce mace
and 2 ounces stick cinnamon; pour over plums and let
stand overnight. Drain again, cook syrup point, remove
spice bag, pack in clean hot jars and seal at once.
Approximate yield: 5 pint jars.

This recipe was printed before it was recommended to
water bath everything, but between the fruit and the
vinegar, I wouldn't think it would be over 10 minutes.

Damson Plum Conserve

Use 2 pounds plums, pitted and chopped, 1 orange,
chopped and cooked 20 minutes in 2 cups water, 1/2 cup
raisins and 3 cups sugar. When thick, add 1/4 cup
chopped walnut meats. Approx. yield: 6 (6 oz.)
glasses.

Plum Butter

Use 4 pounds plums; add 2/3 cup sugar for each cup
pulp. Approximate yield: 1 1/2 quarts butter.

Plum Surprise

2 large oranges 1/4 cup honey 12
plums 1/2 cup shredded coconut 1 cup heavy cream,
whipped

Peel oranges and cut each in 6 slices. Cut plums in
quarters, removing pits; roll in honey, then in
coconut. Arrange a slice of orange on each of 6 desert
plates; place 4 plum quarters on top and top with
cream. Cover with orange slice, top with cream and
garnish dish with 4 plum quarters. Yield: 6 portions.

Brandied Plum Sauce

Stew washed plums or prunes in water to cover about 10
minutes, or until soft, adding sugar to taste when
half done; to 1-1/2 cups sauce, add 2 tbsp. brandy and
serve on ice cream or other desserts.

Frozen Plum Pudding

1/4 cup currants 3 tbsp. shredded
figs 1/4 cup seeded raisins 1/2 cup
maraschino cordial 1/4 cup finely shredded citron
3 tbsp. blanched chopped almonds 12 maraschino
cherries, chopped 1 quart chocolate ice cream 3 tbsp.
shredded dates

Wash currants, add raisins, and steam or simmer in
small amount of water 5 minutes, or until plump;
drain and cool. Marinate all other fruits in
maraschino cordial 6 hours; combine fruits and nuts,
and mix into ice cream. Turn into freezing trays of
automatic refrigerator and freeze 2 to 4 hours, or
until firm. Approximate yield: 3 pints.

Sorry about this one. I had it all typed in and
realized that there aren't any plums in it. Red Plum
Ice Cream

8 red plums 1 tsp. gelatin 3/4
cup sugar 2 tbsp. cold water 1 1/2 cups water 2 tbsp.
lemon juice 2 tbsp. corn syrup 1 cup heavy cream,
whipped

Cook plums with sugar and water about 15 minutes, or
until soft; remove stones and force pulp through
sieve. Add corn syrup and gelatin, softened in cold
water, and stir over heat until dissolved; cool. Add
lemon juice and fold in cream; turn into freezing tray
of automatic refrigerator with temperature control set
at coldest point. Freeze 2 to 4 hours, or until frozen
to the desired consistency, stirring once during
freezing. Approximate yield: 6 portions.



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