Dried prunes in the oven, in fragrant oil

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Dried prunes in the oven, in fragrant oil

Ingredients

Prunes (Hungarian) 1 kg.
Olive oil 1-1.5 tbsp. l.
Coarse rock salt 1.5-2 tsp
FILLING
Fresh basil, leaves
Fresh thyme, twigs
Fresh garlic
Olive oil
Balsamic vinegar white

Cooking method

  • I take prunes large and ripe.
  • Peel the prunes, wash in warm water, cut lengthwise and remove the seeds.
  • Dried prunes in the oven, in fragrant oil Dried prunes in the oven, in fragrant oil
  • Put the prunes in a bowl, add salt, olive oil (according to the recipe), mix with your hands. It is good to add a little granulated sugar to the mixture, about 1-2 tsp, which will improve the taste of the finished plums.
  • Arrange the plums on a baking sheet in one row, and dry until tender. The temperature is set at 120-125 * C, the oven mode is "convection". During the drying process, the temperature can be changed, up to 110 * C, when the plums are well dried. The total drying time is about 3-4 hours.
  • Dried prunes in the oven, in fragrant oil
  • The finished plums will look like this:
  • Dried prunes in the oven, in fragrant oil Dried prunes in the oven, in fragrant oil
  • At the end of the drying, prepare a spicy mixture with olive oil. Rinse the herbs, dry them on a towel or in a carousel so that there is no excess moisture. Chop or chop the garlic and rinse with water to remove the white sticky film.
  • Add olive oil to herbs with garlic and heat it in a microwave for 3-4 minutes until it boils, but do not boil it!
  • Dried prunes in the oven, in fragrant oil Dried prunes in the oven, in fragrant oil
  • We put prunes and spicy oil with herbs and garlic on clean and sterilized jars, alternating layers, and pour a tablespoon of white balsamic on each layer.
  • Dried prunes in the oven, in fragrant oil
  • We close the jars with lids, and remove to infuse and ripen. I will keep these canned food in the refrigerator. But for long-term storage in a closet, jars can be put in the oven at 100 * C and sterilized for about 40-60 minutes.
  • Dried prunes in the oven, in fragrant oil
  • Dried prunes in the oven, in fragrant oil
  • The rest of the oil is spicy, do not pour out! Infused with plums, with garlic, it tastes good by itself, and for bread it is super delicious! Checked personally!))))) Or add to salads as a dressing!
  • Dried prunes in the oven, in fragrant oil
  • Or marinate soft cheese and feta cheese in it! And get the "food of the gods" to taste!

  • Soft cheese and feta cheese marinated in butter with spicy herbs (Admin)

    Dried prunes in the oven, in fragrant oil

Note

What do I want to tell you ...
Plums in this design should be given out one piece per capita at the table, and only on holidays.
Delicious, delicious!
Bon appetit, everyone!

I had a net weight of fresh plums (cut and prepared) of about 3.5-4 kg., And they all fit into these few jars in the photo, or rather three jars, plus a little bit of "leftovers are sweet".

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Dried prunes in the oven, in fragrant oil


Hot chili pepper, dried in the oven, in fragrant oil (Admin)

Dried prunes in the oven, in fragrant oil

* Anyuta *
Admin, Tanyusha, my consciousness from the name alone has already done this ... to me - as a lover of prunes - such things cannot even be shown ... fbehold, tomorrow I'm running for prunes ...

Thank you for another masterpiece ...
Admin

Anyuta, FOR HEALTH! I'm sure you will also like plums in this design.
Olga from Voronezh
Admin, tell me, please, at least about how much it took 5 kg of plums
FILLING
Fresh basil, leaves -
Fresh thyme, twigs -
Fresh garlic -
Olive oil -
White balsamic vinegar -
And what is the volume of the jars?
I have only 250 ml of balsamic.
Admin
Quote: Olga from Voronezh

Admin, tell me, please, at least about how much it took 5 kg of plums
FILLING
Fresh basil, leaves -
Fresh thyme, twigs -
Fresh garlic -
Olive oil -
White balsamic vinegar -
And what is the volume of the jars?
I have only 250 ml of balsamic.

So, I went to count:
One full 500 + 400 + 300 ml. + incomplete 1/2 from 580 ml. = approx. 5 kg. cleaned and prepared drains.

Fill (set 2 times):
at one time
- thyme - 10-12 branches
- garlic - 20 cloves
- rosemary - 1 sprig (only needles)
- basil - a bunch of 40-50 grams (only leaves)
- olive oil - 200-300 ml.

Balsamic bottle 250 ml. white balsamic wine vinegar - enough for everything.

Something like this, and then in fact

I crush the garlic with a knife, then cut it coarsely. Be sure to rinse off mucus!
Do not overexpose plums in the oven - all the time it seems that they are still raw and you want to hold them some more. And when they cool down - then with "charred" edges, dry. Look at my photo - soft plums! If suddenly some are raw, then press down with a fork, let a little juice come out and bake a little more.

Good luck!
Olga from Voronezh
: friends: Thank you!
Feta
How delicious it is written, sorry for the plum, it won't work. We will wait for the harvest next year and will definitely taste such a yummy!
Admin

Sveta, be sure to cook - highly recommend
Ant
I made such plums last year. Inspired after sun-dried tomatoes according to your recipe. thank you for the idea ..
Only before drying, I do not smear with oil (but only salt and herbs), it seems to me that the product gives off moisture worse with oil.
Isidri is not, there is not very powerful drying, so I also dry tomatoes and plums in the oven with the door ajar and the fan turned on.
Then I sprinkle the tomatoes and plums very abundantly with garlic chopped into plates and pour cold oil to the top and store in the refrigerator. Last year's plums were finished last week. The appetizer is delicious, and so is the herbal oil.
True, I dry to a greater loss of moisture. I get a little rubbery plum. As if dried prunes. And kept quietly in the refrigerator for a year in oil with garlic.
Admin, thank you for your culinary ideas. After all, the main thing is not to give a recipe, but to explain the principle, and you do it very well!
Admin
Ira, Thanks for the kind words!

You can choose any convenient way of preserving plums, tomatoes, peppers, just to make it tasty for yourself
So, I just wither the plums with the addition of oil, so that, if I may put it that way, there was a slight substitution of my own juice for impregnation with oil, and the plums did not become completely dry and rubbery.

And I "ignite" the oil with herbs so that the preservation is good, because sometimes raw oil in combination with fresh garlic (and its juice) can cause mold - I have already gone through this

And for myself I concluded that for such canned food (dried in oil) it is optimal to dry vegetables and fruits in the oven
* Anyuta *
The process has started ...
Admin
Quote: * Annie *

The process has started ...

Zhdemssss ....
Helen
Tatyana, Today I made plums ... from one baking sheet it turned out two small jars ...
Dried prunes in the oven, in fragrant oil
Admin
Quote: Helen3097
one baking sheet made two small jars ...

nuuuuuuuu ... but what a pleasure! and you have to pay for pleasure ... pay dearly

Helen, to your health! I hope the taste pleased
Helen
Quote: Admin
Helen, to your health! I hope the taste pleased
we will take the sample later, let it brew ...
Admin
And when you taste it ... you will catch a little thing from the can I put plums on the pickled cheese ... the food turned out very, very
Helen
Admin,
tany81
Tell me, what does it taste like, even if applied? I made such tomatoes according to your recipe, it is incredibly tasty, there I understood what would be approximately at the exit, but here I can't figure it out. I love plums very much, I treat it like a sweet dessert. You will not drive the oven for the sake of two plums, I will not dry-dry in the near future. Thank you
Admin

Tanya, the taste of spicy prunes, soft on the bite.
Such prunes go well both on their own and as a great addition to cheese, for example You cannot say that this is a dessert. Rather, an appetizer, because the marinade contains spicy herbs, garlic, vinegar.

If you like my tomatoes to taste, then you will also like prunes, especially since you like plums
Olga from Voronezh
Romaaaa, I went somewhere to the left. I dried the plums with spices (without garlic), and then put them in a jar and ... poured them with alcohol.
🔗 🔗
Admin

In! Well, now we will drive the moonshine

And just in general, it should be tasty, I think Olya, share the taste - what happens?
* Anyuta *
Quote: Admin
Such prunes go well both on their own and as a great addition to cheese, for example

I tell and report:
happiness fell in the form of 11 kg of plums ...
Dried prunes in the oven, in fragrant oil
Processed in small batches: the first batch after processing was 2 kg net weight (weight without pits) - it was sent for withering. From this weight, taking into account the filling, I managed to make 4 cans of 0.25 each, that is, the output is 1 kg.
Here is the degree of withering - they stood in the oven for about 4 hours:
Dried prunes in the oven, in fragrant oil
Pouring - olive oil, wine vinegar + balsamic, Italian herbs, basil (red + green) and garlic.
Dried prunes in the oven, in fragrant oil
I put it in jars:
Dried prunes in the oven, in fragrant oil
So we got 4 magic jars.
Dried prunes in the oven, in fragrant oil
They (jars) were given only a day to brew
And a couple of things left to "eat" ...
Dried prunes in the oven, in fragrant oil
Continuation of the story: I brought the first two cans to my mother. I say - open it and try whether you like it or not. Mom tried a couple of things. When asked to eat prunes with bread, I was answered: bread does not deserve such respect to eat prunes with it .... It turns out that the nobility of prunes did not deserve its "reunion" with bread - you see blasphemy ...
I sent two more cans to my sister - just the nephew had DR yesterday, well, and they opened one can for testing ... The word "ate" is not even suitable here .. and mother's wording about "nobility of prunes" does not allow writing more jargon ... ...
Bottom line: at first it was planned to make part of the drain in such a fill, and just freeze some. The team for this morning is to process all the prunes in this way ...
And who pulled my tongue that pepper can also be made ?? Now they also said not to forget about the peppers in the same filling ....
Christmas trees .. at home all things are worthwhile .. there is no time to clean up .. but everyone was so happy .... yes .. it’s probably worth it ...
Admin
Quote: * Annie *
And who pulled my tongue that pepper can also be made ?? Now they also said not to forget about the peppers in the same filling ....

AnyutaWhat a detailed review and journey of plum jars! THANK YOU!
Yes, I really agree about the "nobility" of prunes. And the fact that everyone who tried it was satisfied also speaks volumes

And if you let the prunes in jars brew for at least 7-10 days, you will feel how much the taste will improve
And let your family, especially your gourmet mom, try the prunes with soft cheese (which is also desirable to pickle) and see the reaction of pleasure

Soft cheese and feta cheese marinated in butter with spicy herbs (Admin)

Dried prunes in the oven, in fragrant oil

Yes, and don't forget about dried peppers ...
And still have time to cook sun-dried tomatoes ...

Bon appetit to your pets, gourmet mom
* Anyuta *
Quote: Admin
Yes, and don't forget about dried peppers ...
And still have time to cook sun-dried tomatoes ...
don't scoff at me !!!
I already have no cans ... I don't have time either for cooking or cleaning (due to the preparations and the beginning of September) ...

PySy ... yeah .. I complained myself .. and I myself will cook something until the last ...
Admin
Yeah, but what kind of "queen of blanks" you will be for your relatives, and especially on holidays and receiving guests - what a thrill
What kind of kaif to engage in culinary "sadism", taking out one cream at a time, a tomato from the jar ... without letting the whole jar out of his hands ... "you won't get any more, you need to save"
And what a thrill to come up with something interesting on the basis of ready-made dried plums, tomatoes, peppers ... and get another "well, you give!"

Anyuta, you have the last chance with the preparations, while the weather is good, and while there are still quality autumn vegetables in the garden and for sale.
Olga from Voronezh
Quote: Admin
Olya, share your taste
Very, very similar to the tincture of dried fruit + cognac (for a Christmas cake), only thicker, viscous. It turned out much stronger (I filled it with 96% alcohol, which came to hand). There were leftovers of alcohol, maybe that's why it was viscous. She insisted for about a week.
Admin

Olya, THANKS!
We'll have to allocate some of the cream for the experiment
Olga from Voronezh
No garlic. Only herbs, ground pepper, ground cloves, a mixture of Italian herbs, salt. Everything worked out spontaneously. The plums were ripe and sweet.
Admin

Why should I pick the garlic out of the jar now, like raisins from a roll? Or is it no longer suitable, which was pickled in garlic oil?
Olga from Voronezh
I can't even imagine with garlic.
Taia
We dry plums, we don't relax. Who doubts, I confirm, it is VERY tasty.
My plums, last year's photo. This year I do it without fail.

Dried prunes in the oven, in fragrant oil
Admin

Tayawhat cute plums you get, very beautiful!
Irina F
Tanya, help me out !!
Plums have been in the oven for almost 5 hours. Juice was allocated immeasurably!
Dried prunes in the oven, in fragrant oil
Continue further?
Or is it plum wrong
marina-asti
IRINA, I'm not Tanya))), but it seems to me (by analogy with tomatoes) there is a lot of liquid, I would try to scoop up the excess liquid with a spoon and then the plums will dry out. From above, they are already pretty already, if you leave the liquid, I'm afraid they will dry out completely from above, until the bottom comes up by itself. Or turn on the bottom heat in the oven.
* Anyuta *
Quote: Irina F
Continue further?
I would not advise .. I burned one batch like this - I had to soak it in water then ... the constant feeling that the plum has not yet wilted is normal. It is more important not to overexpose than not to overexpose ...
Quote: marina-asti
I would try to scoop up the excess liquid with a spoon
it is impossible to do this, since there is no liquid as such - this juice with sugar is very viscous ...
marina-asti
Anyuta, but the photo looks a little different. I do not argue. Then just pull it out of the oven - in appearance they are plums, they are quite ready.
According to your and Tanya's photos, there was at least a minimum of juice, but Irina's more like a plum in port wine)))
Irina F
Girls, thanks for responding! There is really a lot of juice, half of it is plum! It's not quite thick. Plum is delicious !!!! Straight awesome !!!
Probably I'll hold it a little more
She is straight soft-soft!
Kokoschka
I did the girls before leaving, I ordered everything, but the fact that I did not close such a yummy
Olga from Voronezh
Dried prunes in the oven, in fragrant oil 🔗
Admin, thanks for the recipes! Tomatoes, peppers, plums ... Very tasty! And the plum is the one that was not filled with oil))))
Admin

Ira, am I already late with advice? I have apples in the dryer, a new batch - and the plums will get wet in the pan, I'll pickle today

I would have already pulled out the plums, without the juice on the baking sheet, and began to pour oil. It can be seen that the plums are already "cooked". It is better to choose plums that are not soft so that they keep their shape for a long time.
Do not pour out the sauce! Leave some very soft plums in it, and you can make a delicious puree-sauce-gravy

Girls, what you are all smart! So much has been prepared! And keep quiet - and I'm all in doubt, do you need my recipe, or passed by
THANKS ALL! Clever guys! READY FOR WINTER!

And I started to cook a couple of new plum recipes
Irina F
Tanyush, no, I was not late). I did just that. She turned them off and left them to stand still.
The sauce is delicious!
Tanyush, and his, this sauce, also for storage?
Admin

Ira, depending on how much sauce it turned out, you can immediately persuade with meat. And you can put it in a jar in the freezer.
* Anyuta *
Quote: Admin
Or you can put it in the freezer in a jar.
Happy ... you still have some of the leftovers and live to the freezer / meat ... eh ...
Admin

"Need less drink ..., need less drink... "then insert the desired words by meaning
We save for winter

Actually, I am so tired of the preparation, drying, marinade that I don't want anything. There are a few days left for the last actions, and that's enough!
Zachary
Dry withering 3 kg equals 900 gr. thanks for the idea

Dried prunes in the oven, in fragrant oil

Dried prunes in the oven, in fragrant oil
Admin

ABOUT! What a delight, these little jars, for one bite. Good idea.
Zachary, FOR HEALTH! In winter, plum delicacy will be very useful
Olya-la
Taia, you in what dried plums? Such beauty !!! It didn't work out that way in my oven.
Today, all day, I worked like a bee! I like IRINA, plums floated. From 1.5 kg. it turned out 2 small jars.
Thank you, TATIANA, for the recipe !!!
Taia
Olya-la, I dry in the oven on two baking sheets at once in convection mode. Not for the first year I have been sluggish, there has never been a release of juice. Why it is so with you, and with other girls, I don't understand. Maybe you are taking the wrong sort of plum? It doesn't have to be this way.
Why do you spend so much time cooking? Rinse the plum and divide it into halves, it takes half an hour. Well, then it itself is in the oven, occasionally I come up for control.
Olya-la
Taia, if it's not a secret, write what kind of oven you have. Is it with a stove or separately built-in? I have long wanted to buy another.
Today I also dried pepper ...
Admin

I buy Hungarian plums or prunes, so that they are dense, slightly juicy, not overripe - then it will dry well, since there is not much juice in it. And you need to constantly monitor him in the oven, adjust the temperature. If the mode is without convection, then you need to open the door, do not make the temperature high. And you don't need to dry them too quickly, slow drying is better, plums will not cook.

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