Plum baked in port

Category: Blanks
Plum baked in port

Ingredients

pitted plum 1 kg
port wine 200ml
sugar 400g
star anise 2 stars
cinnamon 1 tsp
cardamom 1 tsp
zhelfix 2: 1 1 pack

Cooking method

  • Mind-blowingly tasty and aromatic jam! Cut the plum in half, peel it. Combine port wine, sugar, star anise, cinnamon and cardamom, bring to a boil and simmer with continuous stirring for 2 minutes. Fill the plum with this mixture and leave it for 3-4 hours. Add Zhelfix (you can replace 2 tsp agar agar with 1/2 tsp citric acid), mix gently and pour everything onto a baking sheet. We bake at 190-200 * С for 1 hour. We put it in sterilized jars and seal it tightly.
  • Plum baked in port Plum baked in port Plum baked in port Plum baked in port Plum baked in port
  • Plum baked in port
  • Exceptionally delicious for a biscuit soaked in coffee. Great for ice cream, coffee, cakes!


echeva
wow !!! Gourmet dessert !!! Bookmark definitely !!!!!
Elena Kadiewa
Doc, take it with you, for my treatment
Linadoc
Evgeniya, Thank you! You'll like it ! Mine are simply smeared on toast with coffee in the morning.
Quote: elena kadiewa
me for treatment

Lenok, you have at least a kilogram!
Irgata
how beautiful while the plum is on sale -
Linadoc
Quote: Irsha
while the plum is on sale
Irina, that's who has a problem, and I have - where to attach a ton of plums. Come - I'll give it back!
Borisyonok
Linadoc, Linochka!
Eyes run up ... hands don't keep up with you!
Now the problem ... in the port ... which one to take?
The early plums are already over, the late ones are still "raw", so there is time! Bookmarked it.
Linadoc
Quote: Borisyonok
in port ... which one to take?
Kitty, took the tested in student youth - "777". It doesn't matter, only the aroma remains from it and that's it. But this is soooo delicious !!!
Florichka
Very handy. The late blue plum has ripened, I will definitely do it, there is no current port. There is viburnum liqueur, sweet black currant wine, whiskey, cognac. Can stir up 200 g of something. Thanks for the link to agar-agar, I bought it today in Auchan. Zhelfix is ​​not there, and I did not get to Dubrovka for pectin.
Linadoc
Quote: Florichka
There is viburnum liqueur, sweet black currant wine, whiskey, cognac.
Irina, Ira, black currant wine will go great, you can also use cognac (only 100 grams of it will be needed).
Borisyonok
Linochka!
Quote: Linadoc
took the tested in student youth - "777"
Truncated understood ... thank you!

and when I was a student, I was so modest ... that's a fool
and there is nothing to remember except the ice cream parlor Cosmos

Linadoc
Kitty, do not worry, now there is a replacement.

Quote: Borisyonok
except ice cream parlor Cosmos
I remember him, but it was sooooo expensive. Easier port wine, its own chicken "slider" (blue) baked and salads planed "in chorus". This did not interfere with the "red" diploma, but the memories remained.

Elena Kadiewa

I'll tell my mother everything!

gawala
Will the turnes and whiskey go? There are no plums this year, thorns are full, port is not found here, there is whiskey at home ...
If the turn does not crumble by Sunday, we must try (we are just leaving on a business trip). It's tempting ...
Linadoc
Len, I have a world mom! I, from her point of view, overly intelligent. You better treat yourself to the plum! French cuisine (albeit terribly tasty, even if you hide it for constipation!).
Linadoc
Quote: gawala
Will the turnes and whiskey go?
Galina, nope, that's another option. Sloe is better for sauces, and whiskey is generally moonshine (no aroma). If it’s a thorn, it’s in the wine, at worst. The thorns have filled my entire area, I struggle - leaves in tea, berries in sauce. I'll make the recipe next week.
gawala
Quote: Linadoc
nope, that's another option.
Ehe-he-he ... When I made a hop-suneli sauce with garlic from thorns a long time ago ..Well, in general, something so tasty .. Smear and eat on bread ...
Quote: Linadoc
whiskey in general moonshine
Well, yes .. It smells obnoxious ...: girl_wink: I don't know the taste ... I haven't tried it ..
Borisyonok
Quote: Linadoc
This did not interfere with the "red" diploma, but the memories remained.

Damn damn! And I have NO honors ... No memories!
Well, okay ... I went to drink Vanechny's tea, and with plums and pears jam. And tomorrow or the day after tomorrow I will go for a port bag ... and I will make this jam with all my heart!

GruSha
Linadoc, ooh ... awesome recipe
Linadoc
Gulsine, do to your health!
lappl1
Oh, Linochka, sheer chic! Everything is there - plum, port, and cans ... Thank you, Linochka!

only with blanks this year I fly ... I define the recipe for the time being in the bookmarks.

Linadoc
Lyuda, yes, I understood everything, let it lie in the bookmarks, then you will do it for pleasure!
lappl1
I will definitely do it, Linochka! Maybe this year I will have time ...
Borisyonok
Linadoc, Linochka! Today I rushed to the shops for that "777" port ... and broke off - no way!
I bought a Crimean one ... I came home and thought - what kind of port should it be? White or red? I have red. : girl_in_dreams: Will this work?
Linadoc
Red is better, but white is also possible. Taste is required of him and that's all.
Borisyonok
Linochka, thank you - calmed me down!
celfh
Linadoc, I report))) The aroma is for the whole apartment)) I tasted it hot and made it with agar-agar and citric acid, it turned out not so thick, but I don't intend to use it in the form of jam, so everything suits me. Thanks for the recipe))

Plum baked in port
I made a drain from 1 kg, at the exit a liter jar
Plum baked in port
By the morning everything cooled down and caramelized, it turned out very beautiful jam)))
We tried it for lunch with ice cream, really liked it))

Plum baked in port
Florichka
It's not just delicious, it's just amazing! I collected a bucket of blue plums at the dacha - a hybrid of prunes with thorns, thorny branches. The plum is ripe and sweet, but firm, not splashing, the stone is easily separated. It turned out 1 jar of 0.55 l and a vase. Everything is frozen like marmalade. Sugar, as I like, is sour, with ice cream just right, and you can put it in bagels. In general, I put another double portion. On convection, I lowered the temperature to 175 degrees. Thanks for the recipe. And I finally bought a jellyfish in the 7th Continent. There was 1: 1 too.
Plum baked in port
Melisa72ru
Linadoc, what a wonderful recipe and port wine, and a snack))) I would not even wait for winter, so I would eat with a spoon, smacking my lips
Melisa72ru
Lina, and Zhelfix can be replaced with pectin?
tuskarora
Taak, got caught! I’m just thinking where to attach five boxes of plum. Yesterday I returned from the village and esoterically robbed everything that was there before leaving. The plum is large and sweet. Moreover, it was torn from a tree, so it will stay there until tomorrow (while I buy a port bag). the rest of it in freezing, some in compote, some in jam.
Borisyonok
Linadoc, Linochka! That's with my Thank you!
I made 2 servings at once (one is clearly not my size). Aroma when baked .... It turned out 4 jars of 0.5 liters. and a little for "try". It will cool down ... I'll be with ice cream.
There is half a bottle of port left ... so I'll finish it off with two more portions!
Linadoc
Quote: celfh
Thanks for the recipe))
Tatyana, yes I am immensely glad that the recipe went! It's so delicious! I spread this plum on a biscuit soaked in coffee, alternate with my curd cream, and then on top! Bomb!!!
Quote: Florichka
It's not just delicious, it's just amazing!
IrinaIrochka, I say, simple, but mind-blowing!
Quote: Melisa72ru
Can Zhelfix be replaced with pectin?
Evgeniya, can. Zhelfix is ​​the same pectin, but with citric acid. Only I don't know the proportions. It is necessary to do as in the description for pectin.
Quote: tuskarora
I’m just thinking where to attach five boxes of plum.
Well, here you can!
Quote: Borisyonok
so I'll finish it off with two more portions!
Kitty, as you understand, I have not 2, and not even 4 servings ... So do it!
Gata
Linadoc, and in what layer to spread on a baking sheet?
Linadoc
how it goes, I got 1.5-2 centimeters.
Florichka
When I did a double dose, I put it in a saucepan in the oven, and I still didn't increase the dose of zhelfix, put 1 sachet on 2 kg of plums. It turned out not so thick. BUT it is still delicious so that there are not enough words to describe. But for the future, you still need to do it gradually from 1 kg and pour it onto a baking sheet, it’s painfully delicious almost marmalade turns out. There are no more plums, but there is an unlimited amount of thorns both in the country and in the forest, where I go for mushrooms. Can make of it?
Loksa
LinadocThanks for the plum recipe! Very appetizing pictures !!!!
I don't have time to track new themes from my phone
Irina F
Here are my jars)
Plum baked in port
Thank you, Linochka for the wonderful recipe !!!!
Linadoc
Quote: Florichka
there is an unlimited number of thorns
The thorn will come out great!
Oksana, do it, delicious!
Quote: Irina F
Here are my jars)
The beauty! Clever girl!
Cleo
The recipe is just super, already 3 kilos of plums "intoxicated". But with zhelefiks I didn’t work out the first time, so I did the second portion without it. The taste is excellent
Linadoc
Quote: Cleo
It's just that I didn't succeed with the telephone
And what are the difficulties? I didn't have any difficulties at all.
Cleo
Quote: Linadoc

And what are the difficulties? I didn't have any difficulties at all.
Yes, in fact, no difficulties, except that the effect of it is zero. True, I took 1: 1, maybe it would have gelled from the 2: 1 phone. But I don't really need it, there is such a gorgeous syrup - I pour ice cream with it, thick yogurt and fermented baked milk. I just want to syrup a chocolate biscuit
Linadoc
Quote: Cleo
I just want to syrup a chocolate biscuit
Yes, this will be great! True, I put the plum itself on a biscuit soaked in coffee. It was generally fireworks.
j @ ne
Refined, gorgeous, mind-blowing !!! Full buzz, starting from the name, ingredients and ending with the result!
Linadoc
Evgeniya, Thank you! It is really very fragrant!
Ksarochka
Can you take fortified red wine instead of port? In fact, if our production is one and the same. I also want to know about the jaundice. Is it necessary to add it or can you do without it at all? Without it, the jam will be thinner, do I understand correctly?
Seberia
Linadoc, tell me, if you use agar-agar, then what should you soak it in before use? In port?
Linadoc
Quote: Ksarochka
Can you take fortified red wine instead of port?
You can, you can not fortified.
Quote: Ksarochka
learn about zhelfix
The gelatin will give more thickness, and without it there will be plums in the syrup, though tasty and aromatic.
Quote: Seberia
if agar-agar is used, what should it be soaked in before use?
It can be simply added to the plum with port, while it is all standing and juicing, the agar-agar swells.
Florichka
I did it with my blackcurrant wine and viburnum liqueur. I never liked plum jam, but now this fragrant miracle is my favorite.
Linadoc
Irina, glad that the recipe came up!

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